Cachupa is the quintessential Cape Verdean dish. While there are countless variations, almost all Cachupas have hominy, beans, and potatoes. Some add yucca. Any assortment of vegetables and legumes can be added, depending on availability. For those who can afford it, dried and smoked Portuguese sausages are also added for tremendous “stick to your bones” flavor. Fish, such as tuna and wahoo, is a little more attainable for the average citizen. Our version is vegan and more affordable.
| Servings |
| 1.5 gallons |
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Cachupa is the quintessential Cape Verdean dish. While there are countless variations, almost all Cachupas have hominy, beans, and potatoes. Some add yucca. Any assortment of vegetables and legumes can be added, depending on availability. For those who can afford it, dried and smoked Portuguese sausages are also added for tremendous “stick to your bones” flavor. Fish, such as tuna and wahoo, is a little more attainable for the average citizen. Our version is vegan and more affordable.
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Ingredients
- vegetable oil (or substitute red palm oil)
- 3 cups hominy (29 oz can)
- 15 oz canned great northern beans (1.5 cups), drained and rinsed
- 2 onions , chopped
- 3 tomatoes , chopped
- 5 cloves garlic , sliced
- 1 tsp paprika
- 1 savoy cabbage , shredded
- 1 small acorn squash , peeled and cubed
- water (to cover)
Servings: gallons
Units:
Instructions
- In a pot that holds at least six quarts, heat up oil over medium heat and add onion and garlic then saute until soft.
- Add paprika, potatoes, acorn squash, hominy, great northern beans, shredded savoy cabbage and chopped tomatoes.
- Add water to cover and bring pot to a simmer, stirring ingredients together once in a while. Cook for about 1 1/2 — 2 hours, or until all the ingredients are tender.
- Serve with bread.