CACHUPA RICA

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My step son is from Cape Verde and he visits his grandmother whenever he can who lives in Brava. He always comes home with stories of how good the food is. Cachupa is a staple and many times made with only vegetables when meat or fish is not as available or too expensive. It is a peasant dish or can be for a Wedding celebration...

Provided by Sandra McGrath

Categories     Other Main Dishes

Number Of Ingredients 19

1/2 c olive oil
16 oz tomatoes, canned
1 c onions, yellow, medium
2 bay leaves, dried
2 tsp red chili powder to taste
About 4 small boneless skinless chicken thighs
1 stick chourizo
3 -4 pork spare ribs boneless (cut up)
1/2 to 1 lb beef stew meat
5-6 clove garlic (chopped)
2 pkg boullion (cubes or granules) chicken
2 packets goya ham seasoning (optional)
2-3 carrots sliced
1-2 white large potatoes (cut up)
2 cut up sweet potatoes
1-2 can(s) yellow hominy (16 ounce cans to taste)
1-2 can(s) red kidney beans (16 ounce to preference)
1 small tube(s) cabbage (quartered)
4 c water, cold

Steps:

  • 1. Place olive oil in bottom of large cooking pot. Sauté onions with tomatoes and all seasonings. Add cut up meats.
  • 2. After stirring add water and vegetables adding cabbage last.
  • 3. Add beans and corn (hominy). Some people like more beans and corn so use one or 2 cans of each.
  • 4. Cover and simmer for two hours. Some people like it "soupy" others more like stew. Cook down to desired consistency 1-1 1/2hours simmer.

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