Cachupa Pobre (Cape Verdean Stew)

Cachupa is the main dish from Cape Verde. It’s a filling stew that shows the spirit of its people. Cachupa Pobre is a simpler, more affordable version.

Even though it uses fewer ingredients, it still packs a tasty punch. The flavors of corn, beans, and veggies shine through.

This dish is all about making the most of what you have and is cooked slowly for that cozy, homey taste.

Ingredients:

• 1 cup hominy corn, soaked overnight
• 1 cup dried beans (kidney, lima, or pinto), soaked overnight
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium tomato, diced (or 1/2 cup canned diced tomatoes)
• 1 medium sweet potato, peeled and diced
• 1 cup chopped cabbage or kale
• 1 medium carrot, sliced
• 1 bay leaf
• 1 teaspoon paprika
• 6 cups water
• Salt and pepper, to taste
• 1 small piece of salt pork, bacon, or smoked sausage (optional)

Instructions:

1. Heat oil in a big pot over medium heat.
2. Add the onion and garlic.
3. Cook until they are soft, about 3-4 minutes.
4. Then add the diced tomato and stir for another 2-3 minutes.
5. Add the soaked hominy corn, beans, and bay leaf into the pot.
6. Pour in the water or broth and bring it to a boil.
7. Lower the heat, cover, and let it simmer for 1-2 hours until the corn and beans are tender.
8. Stir in the sweet potato, cabbage, and carrot.
9. Add paprika, salt, and pepper. Let it simmer for another 20-30 minutes until all the veggies are soft.
10. If you’re using salt pork or sausage, add it in the last 30 minutes of cooking for more flavor.
11. Taste and adjust the seasoning if needed.
12. Scoop the cachupa into bowls.
13. Enjoy it warm with some crusty bread or rice.
14. Leftovers taste great the next day!