Cachupa

Cachupa is a traditional and hearty stew that originates from Cape Verde. It’s made with a mixture of corn, beans, vegetables, and meat or seafood, resulting in a delicious and filling dish. Variations of Cachupa may include different types of meat or vegetables, and it’s often served during special occasions or as a comforting meal for families.

Recipe
Preparation tips
Serving size
Nutrition value
Types
Cachupa

Ingredients:

  • 2 cups of cornmeal
  • 1 cup of kidney beans
  • 1 cup of black-eyed peas
  • 1 cup of cassava
  • 2 cups of chopped collard greens
  • 2 cups of chopped kale
  • 1 chopped onion
  • 2 cloves of minced garlic
  • 1 pound of boneless chicken breast
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Instructions:

  1. Soak the beans overnight in water.
  2. Cook the cornmeal in 4 cups of water over medium heat until it thickens, stirring constantly.
  3. In a separate pan, heat the olive oil and add the onion, garlic, and chicken. Cook until the chicken is browned.
  4. Add the collard greens and kale to the pan and cook until they are wilted.
  5. Drain the soaked beans and add them to the pan.
  6. Add the cooked cornmeal, cassava, and 2 cups of water to the pan.
  7. Season with salt and pepper and simmer for 2 hours, or until the ingredients are cooked through and the stew has thickened.

Tips for preparation of Cachupa

Ingredients:

  • 2 cups of cornmeal
  • 1 cup of kidney beans
  • 1 cup of black-eyed peas
  • 1 cup of cassava
  • 2 cups of chopped collard greens
  • 2 cups of chopped kale
  • 1 chopped onion
  • 2 cloves of minced garlic
  • 1 pound of boneless chicken breast
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Instructions:

  1. Soak the beans overnight in water.
  2. Cook the cornmeal in 4 cups of water over medium heat until it thickens, stirring constantly.
  3. In a separate pan, heat the olive oil and add the onion, garlic, and chicken. Cook until the chicken is browned.
  4. Add the collard greens and kale to the pan and cook until they are wilted.
  5. Drain the soaked beans and add them to the pan.
  6. Add the cooked cornmeal, cassava, and 2 cups of water to the pan.
  7. Season with salt and pepper and simmer for 2 hours, or until the ingredients are cooked through and the stew has thickened.

Cachupa serving size

1 person serving size: 1 1/2 cups Couple serving size: 3 cups Family serving size: 6-8 cups

Cachupa nutrition value

1 serving (1 1/2 cups) of Cachupa provides approximately 500 calories, 12g of fat, 80g of carbohydrates, and 25g of protein.

More Cachupa types