Cachupa, also known as Hominy in America, is one of the national dishes of Cape Verde, and can be found everywhere, with each restaurant having their own recipe. It seems basically to be cachupa, which is from corn, cooked in a broth with whatever ingredients on hand to make a thick stew. Its very cheap and extremely filling which explains why it is so popular here with so many people living in extreme poverty.
It is most often cooked here in fish stock or other animal juices so I have never had true cachupa here in Cape Verde, instead used the dish to inspire this recipe of cachupa and black eyed beans in a light tomato broth. This dish uses ingredients that are super cheap and available everywhere here, and then cachupa and beans to make a simple thin broth into a hearty meal.
I served this with another of my favourite Irish inspired quick breads… Potato Farls, which you can find the recipe for below. This really is one of my favourite breads, and got the approval from my half Irish boyfriend.
- 1/2 cup cachupa, soaked overnight
- 1 Tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 leek, thinly sliced
- 1 carrot, peeled and diced
- 1 can diced tomatoes
- 5 cups vegetable stock
- 1 1/2 tsp salt
- 1 tsp freshly ground pepper
- 2 cans black eyed peas
- 2 cups spinach, packed
- 1/2 cup fresh parsley
- Rinse off the soaked cachupa and place in pan of boiling water. Boil until cachupa is soft, approximately 30 minutes.
- While the cachupa is cooking, heat the olive in a large stock pot over a medium low heat, add the onions and cook until soft, about 5 minutes. Add the garlic, leek and carrot and continue to cook for a further 5 minutes.
- Pour in the can of tomatoes and vegetable stock, turn up the heat and bring to the boil. Reduce heat, cover and simmer for about 15 minutes.
- Add the salt, pepper, black eyed peas and the now soft drained cachupa and add to the broth, stir through and simmer for a few minutes to heat the beans.
- Stir through the spinach just before serving and sprinkle on the parsley
- 4 medium potatoes, peeled and quartered
- 1/4 cup plain flour
- 1/2 tsp salt
- 1/2 Tbsp olive oil
- Place the potatoes in a pan of salted boiling water and boil until soft, approximately 10 minutes. Strain and leave to steam until potatoes are dry
- Mash potatoes with the olive oil and salt, then knead in the flour. Turn out onto a floured surface and pat dough into a large 12 inch round.
- Heat a large skillet on a medium heat and lightly flour the surface.
- Slice the round of dough into four or eight slices. Carefully lift and place in the skillet
- Cook until browned and golden on the bottom, approximately 5-10 minutes, then flip and cook the other side on a medium heat
- Once the bread is cooked and browned on either side and it has firmed up, serve up warm along side soups and stews. I also love to eat this warm with just vegan margarine and jam on top
For Gluten Free option : replace plain flour with GF flour of choice and add 1/4 tsp xanthan gum. I replaced with 2 Tbsp buckwheat and 2 Tbsp chickpea flour.