Cachupa

Authentic Cape Verdean Cachupa recipe featuring a slow-cooked blend of hominy, beans, root vegetables, greens, and savory meats.

Level Medium Prep 60 min Cook 180 min Servings 8 Score 4.9/10

Ready in

240 min

Makes 8 servings

Prep 60m

Cook 180m

Level Medium

About this recipe

Authentic Cape Verdean Cachupa recipe featuring a slow-cooked blend of hominy, beans, root vegetables, greens, and savory meats.

A national masterpiece from Cape Verde combining hominy, beans, vegetables, and savory meats in a rich, slow-simmered stew.

Soak the dried corn hominy and dried beans in water overnight. Drain and rinse thoroughly before cooking.
12 min
In a large stockpot, cover the soaked hominy and beans with fresh water, add a little olive oil, garlic, and bay leaves, and simmer for about 1.5 hours until they begin to soften.
90 min
In a separate pan, heat olive oil and sauté the chopped onions and minced garlic until translucent. Add the chopped tomatoes and cook until stewed.
30 min
Add the meat chunks and sliced chorizo to the pot or pan, browning them slightly, then transfer all contents into the large stockpot containing the hominy and beans.
45 min
Add the sweet potato, butternut squash, cassava, and paprika to the stew. Cover with water or broth and simmer on low heat until the meat and root vegetables are tender.
40 min
Stir in the chopped collard greens or kale, season with salt and pepper to taste, and simmer for an additional 10 to 15 minutes before serving hot.
15 min

Calories 450

Protein 24g

Carbs 52g

Fat 16g

Fiber 9g

Sugar 6g

Sodium 520mg

Serving Size 1 serving

Prep 60 min

Cook 180 min

Total 240 min

Overall 9.3 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

The ultimate national dish of Cape Verde—deeply comforting, complex, and packed with wholesome grains and rich flavors.

A national masterpiece from Cape Verde combining hominy, beans, vegetables, and savory meats in a rich, slow-simmered stew.

Summary

Authentic Cape Verdean Cachupa recipe featuring a slow-cooked blend of hominy, beans, root vegetables, greens, and savory meats.

Always soak the dried hominy and beans overnight to drastically reduce cooking time
Cachupa tastes even better the next day after the flavors have fully melded
Save leftovers to make Cachupa Refogada (pan-fried with eggs for breakfast)