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Cachupa Rica (Cabo Verde's National Dish)

Name: Cachupa Rica (Cabo Verde's National Dish)
Total time: 120 min
Yield: Serves 2
Cuisine: Cabo Verde
Ingredients: 400g Hominy; 200g White beans; 200g Pork belly; 2 links Sausage; 1/4 head Cabbage; 1 Sweet potato; 150g Pumpkin; 1 Onion; 2 cloves Garlic; 1 Bay leaf

Main Dish

⏱ 120 min

👥 Serves 2

Difficulty ⭐⭐

Corn, beans, and several kinds of meat simmered for hours — the beloved national dish of Cabo Verde.

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📖 The Story Behind This Dish

"Cachupa" comes from a word meaning "to simmer," and this is Cabo Verde's signature dish. It began as a humble way to slow-cook leftover beans and corn overnight, but the "rica" (rich) version with pork and sausage added is a Sunday and holiday feast. Leftovers are traditionally pan-fried the next morning as "cachupa refogada."

🌆 Where it's eaten: Sunday afternoon: the family gathers around a big pot, spooning portions onto plates and drizzling with pili-pili chili sauce to taste.

🥕 Ingredients (serves 2)

Hominy 400g
White beans 200g
Pork belly 200g
Sausage 2 links
Cabbage 1/4 head
Sweet potato 1
Pumpkin 150g
Onion 1
Garlic 2 cloves
Bay leaf 1

👩‍🍳 Instructions

If using dried beans, soak overnight in plenty of water.
Add the pork belly, onion, garlic, and bay leaf to a pot with enough water to cover, and simmer over medium heat.
Skim the surface as needed; after about 30 minutes, add the beans and hominy and simmer 30 more minutes.
Add the sweet potato, pumpkin, and sausage, and simmer until the vegetables are tender.
Finally add the cabbage, simmer briefly, and season with salt. Serve with chili sauce if desired.

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