Cachupa Rica Food
CACHUPA RICA
Make and share this Cachupa Rica recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 22m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Add the beef, bacon, sausages and pig trotter to a pot. Add oil and saute for 5 minutes. Add the red potatoes, garlic, onion, chilli paste, bayleaves and salt. Saute until onions are translucent, stirring occasionally. Add 1 cup white wine then cover the pot and reduce to a simmer. Check in 20 minutes. Add cup of water. Return to a simmer and cook for 20 minutes, topping-up the water as necessary.
- Meanwhile add the corn and beans to a pot with enough water to cover. Bring to a boil and cook covered until the beans are tender (1 1/2 hour approx.). Transfer to a larger pot and add the meat mixture. Add a little more water, if necessary then bring to a boil and cook for 30 minutes before adding the potatoes, cassava and cabbage.
- Cook for a further 25 minutes then take off the heat, allow to stand for 10 minutes and serve immediately.
Nutrition Facts : Calories 786.2, Fat 41.1, SaturatedFat 13.7, Cholesterol 47.4, Sodium 303.6, Carbohydrate 85.2, Fiber 9.3, Sugar 4.7, Protein 16.4
CACHUPA RICA
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
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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- Season the corned beed and salt pork the night before with the vinegar, bay leaf, smoked paprika, salt, pepper and 1 tablespoon of the crushed garlic. Let the meat marinate in the refrigerator overnight.
- Heat the olive oil over medium heat in a large stockpot and add the chopped onions, and other tablespoon of garlic. Transfer the bay leaf from the seasoned meat to the pot. Saute the onions until they are fragrant.
- Add the marinated meats to the pan (in a single layer if possible) and let the meat brown for about 10 minutes (5 minutes on each side). Remove the meat from the pan and set aside.
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