Name: Cape Verde Sausage Stew (Cachupa) By Judith Finlayson
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: West African Recipes
Ingredients: 1 tbsp oil; 1 onion; 4 cloves garlic; 2 bay leaves; 1 can (14 oz/ 398 mL) tomatoes, with juice; 12 cups chicken stock; 1 piece (1 lb/500 g) fresh pork belly; 1 small green cabbage; 1 sweet potato; 1 can (15 oz/425 g) hominy; 1 cup (250 mL) drained cooked red kidney beans (see Tips); 8 oz (250 g) dry-cured chorizo sausage, thinly sliced; Large Dutch oven required

RatingDifficultyBeginner

Cape Verde Sausage Stew (Cachupa) By Judith Finlayson

Yields8 Servings

Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Cape Verde is a collection of islands off the west coast of Africa, and cachupa is their national dish. There are many different versions, but most are based on some kind of pork or perhaps freshly caught fish, although vegetables may be substituted.

1 tbsp oil (15 mL)

1 onionfinely chopped

4 cloves garlic,minced

2 bay leaves

1 can (14 oz/ 398 mL) tomatoes, with juice

12 cups chicken stock(500 mL)

1 piece (1 lb/500 g) fresh pork belly cut into 6 pieces

1 small green cabbage(about 1 lb/500 g), 1 cored and quartered

1 sweet potatopeeled and cut into chunks (about 1 inch/2.5 cm)

1 can (15 oz/425 g) hominy, drained

1 cup (250 mL) drained cooked red kidney beans (see Tips)

8 oz (250 g) dry-cured chorizo sausage, thinly sliced

Large Dutch oven required

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CategoryOne Pot, Dinner, Lunch, StewsCuisineWest African RecipesCooking MethodMain Course, StewsTags#africancachuparecipe, #africancachupastews, #africanrecipe, #africanstew, #cachupa, #cachupastews, #capeverdesausage, #capeverdesausagestew, #capeverdestewrecipe, #westafricanrecipe

Ingredients