Tuesday, August 3, 2010

Cape Verde

Cape Verde - Cachupa

I made this dish on Monday, August 2. It was unlike any of the other African dishes I have made. In fact, it reminded me of Brazil's Fejioada. It is a meat (pork products and chicken), bean and vegetable stew that is served over rice. It was delicious. It was salty and savory. I really enjoyed the meat chunks. Andy loved all of the different beans. This is definitely a dish I'd recommend and would make again.

My recipe is a little modified from the original, as I couldn't find precise meat weights, and didn't want a hodgepodge of leftover meat bits.


-2 c. white hominy
-12 oz. salt pork, diced
-1 c. dry kidney beans
-1 c. dry pinto beans
-1 c. dry small lima beans
-3 qts. chicken broth
-2 bay leaves
-2 T. olive oil
-1 whole chicken, cut into bite sized pieces
-19.5 oz. Chorizo sausages
-1 lb. pork shoulder roast, cut into chunks
-large can peeled whole tomatoes, sliced into chunks
-6 cloves garlic, minced
-2 large onions, diced
-2 T. vegetable oil
-2 small heads cabbage, cut into chunks
-salt and pepper
-1 c. cilantro, chopped
-white rice

1) Rinse the hominy and cover with water in a medium saucepan. Heat to a boil, and boil 10 minutes, skimming off foam as you go. Add 1/2 of the salt pork and simmer 4 more minutes.
2) Rinse the beans and cover with water in a saucepan. Heat to a boil, and boil 5 minutes. Add remaining salt pork. Boil 4 more minutes.
3) Combine contents of both saucepans to a large 20 quart stock pot. Add chicken broth, bay leaves and olive oil. Set to high heat and bring to a boil. Turn down heat and let simmer, stirring occasionally, for 2 hours.
4) Add meats to the pot.
5) Sauté tomatoes, garlic and onion in vegetable oil until softened.
6) Add vegetable mixture to the stock pot and stir. Add water or broth at this point (if needed) until the mixture is completely covered with plenty of liquid. Simmer 1 hour, stirring occasionally.
7) Add cabbage to the pot. Simmer for 30 minutes.
8) Season with salt and pepper to taste. Turn off heat and allow to sit for 20 minutes to let flavors meld.
9) Meanwhile, follow package directions to make the rice.
10) To serve, top rice with cachupa, then garnish with cilantro.

This makes a big ass pot of food.

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