cachupa

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Cachupa, Cape Verdian bean and corn stew

 

I wish I had an actual recipe : ) My best friend assures me that Cape Verdians

don't write recipes down! But she did walk me through it. I just don't have any

measurements. I make mine in the crockpot. She insists this is too small and if

you are going to make cachupa, you should make a vat. I put about half a pound

each of white and yellow dried corn (labeled milho para cachupa, white hominy,

or samp corn depending on where you live, Goya and Gonsalves are good brands),

and beans (large lima bean and rock bean are traditional, I usually use lime

beans, pink beans and navy beans since rock beans can be hard to find) in my

crock pot and cover with lots of water and a bit of salt in the morning. Set to

high. A few hours later, check to see if more water is needed. Add a bunch of

washed and chopped kale. About an or two hour before you are ready to eat, add a

cubed butternut or buttercup squash. Right before serving, add whater fake meats

you like, if you want to. We really like lightlife bacon and sovory " chicken " .

Season with salt, adobo, and pepper. I serve with hot sauce and olive oil.Hope

this makes sense, I was chasing three kids as I typed : )Oh, and fry leftovers

in a pan with margarine or olive oil like hash browns, so yummy!

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