This is an AI-generated image.

Cachupa Empanada

Name: Cachupa Empanada
Total time: 45 min
Yield: Serves 4
Cuisine: Fusion
Ingredients: 200g Canned Corn Kernels; 200g Red Kidney Beans; 1/2 Onion; 1 clove Garlic; 250g All-Purpose Flour; 80g Butter; 1 Egg; As needed Oil for frying; 1 tsp Salt

Main Dish

⏱ 45 min

👥 Serves 4

Difficulty ⭐⭐⭐

Cabo Verde's beloved corn-and-bean stew, wrapped and fried inside a Latin American empanada.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

'Cachupa,' the national dish of Cabo Verde made from slow-simmered corn and beans, is tucked inside the fried pastry of the Latin American empanada. Two contrasting food cultures — one built on slow simmering, the other on portable street food — meet inside a single wrapper.

🌆 Where it's eaten: A Roru original wrapping two Atlantic-facing home cooking traditions, African and Latin American, into a single dough.

🥕 Ingredients (serves 4)

Canned Corn Kernels 200g
Red Kidney Beans 200g
Onion 1/2
Garlic 1 clove
All-Purpose Flour 250g
Butter 80g
Egg 1
Oil for frying As needed
Salt 1 tsp

👩‍🍳 Instructions

Mix flour, butter, salt, and a little cold water into an empanada dough; chill for 30 minutes.
Finely chop the onion and garlic and sauté.
Add the corn and kidney beans, simmering until the liquid reduces to make the filling.
Roll out the dough into rounds, add the filling, and fold into half-moons.
Seal the edges with beaten egg and crimp with a fork.
Deep-fry in 340°F (170°C) oil until golden brown.

← More Fusion recipes 🗺 Explore another country