Recipe
Cachupa Crioula
Savor the Flavors of Cape Verde with Cachupa Crioula
4.6 out of 5
Indulge in the rich and vibrant flavors of Cape Verdean cuisine with this authentic recipe for Cachupa Crioula. This traditional dish is a hearty and comforting stew that showcases the unique blend of African, Portuguese, and Brazilian influences found in Cape Verdean cooking.
Metadata
Preparation time
20 minutes
Cooking time
2-3 hours
Total time
2 hours 20 minutes - 3 hours 20 minutes
Yields
6 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Egg-free, Soy-free
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-carb
Ingredients
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2 cups (400g) dried corn kernels 2 cups (400g) dried corn kernels
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1 cup (200g) dried black-eyed peas 1 cup (200g) dried black-eyed peas
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1 onion, diced 1 onion, diced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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2 tomatoes, diced 2 tomatoes, diced
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1/2 small cabbage, shredded 1/2 small cabbage, shredded
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1 lb (450g) pork shoulder, cubed 1 lb (450g) pork shoulder, cubed
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1 lb (450g) beef stew meat, cubed 1 lb (450g) beef stew meat, cubed
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1 lb (450g) chicken thighs, bone-in 1 lb (450g) chicken thighs, bone-in
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2 bay leaves 2 bay leaves
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1 teaspoon paprika 1 teaspoon paprika
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Salt and pepper to taste Salt and pepper to taste
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Water, as needed Water, as needed
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 15g, 5g
- Carbohydrates (total, sugars): 45g, 8g
- Protein: 35g
- Fiber: 10g
- Salt: 1.5g
Preparation
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1.Rinse the dried corn kernels and black-eyed peas under cold water. Place them in separate bowls and cover with water. Let them soak overnight.
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2.In a large pot, heat some oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
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3.Add the diced bell peppers and tomatoes to the pot. Cook for a few minutes until the vegetables start to soften.
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4.Drain the soaked corn kernels and add them to the pot. Stir well to combine with the vegetables.
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5.Add the black-eyed peas, shredded cabbage, pork shoulder, beef stew meat, and chicken thighs to the pot.
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6.Season with bay leaves, paprika, salt, and pepper. Stir everything together.
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7.Pour enough water into the pot to cover all the ingredients. Bring the stew to a boil, then reduce the heat to low.
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8.Cover the pot and let the stew simmer for about 2-3 hours, or until the corn and beans are tender and the meat is cooked through. Stir occasionally and add more water if needed to maintain a stew-like consistency.
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9.Taste and adjust the seasoning if necessary. Remove the bay leaves before serving.
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10.Serve the Cachupa Crioula hot with rice or bread on the side.
Treat your ingredients with care...
- Corn kernels — Make sure to soak the corn overnight to ensure they cook evenly and become tender in the stew.
- Black-eyed peas — Soaking the black-eyed peas overnight will help them cook faster and have a softer texture in the stew.
- Pork shoulder — Trim any excess fat from the pork shoulder before cubing it for the stew.
- Beef stew meat — Choose a tender cut of beef, such as chuck or stewing beef, for the best results in the stew.
- Chicken thighs — Keep the bone-in chicken thighs for added flavor and richness in the stew.
Tips & Tricks
- For a smoky flavor, you can add a small amount of smoked paprika to the stew.
- If you prefer a spicier version, you can add some chili flakes or hot sauce to the stew.
- Leftovers of Cachupa Crioula taste even better the next day as the flavors continue to develop.
- Feel free to customize the stew by adding other vegetables like carrots or sweet potatoes.
- Serve the stew with a squeeze of fresh lemon juice for a burst of acidity.
Serving advice
Cachupa Crioula is best served hot, straight from the pot. Garnish each serving with fresh cilantro or parsley for a pop of color and freshness. Serve with a side of rice or crusty bread to soak up the flavorful broth.
Presentation advice
Present the Cachupa Crioula in a large serving bowl or individual bowls. Make sure to showcase the variety of ingredients in the stew, with the colorful vegetables and tender meat. Serve with a side of rice or bread on a separate plate.
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