Cape Verde Sausage Stew (Cachupa) By Judith Finlayson


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 onionfinely chopped
4 cloves garlic,minced
2 bay leaves
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 cup (250 mL) drained cooked red kidney beans (see Tips)
8 oz (250 g) dry-cured chorizo sausage, thinly sliced
Ingredients
1 onionfinely chopped
4 cloves garlic,minced
2 bay leaves
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 cup (250 mL) drained cooked red kidney beans (see Tips)
8 oz (250 g) dry-cured chorizo sausage, thinly sliced
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