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Cachupa is a beloved stew from São Tome and Principe, known for its rich flavors and hearty ingredients. This dish holds cultural significance as a comfort food, often enjoyed during family gatherings and celebrations. Typically served on weekends or special occasions, Cachupa embodies the essence of São Tomean cuisine.
Rinse the dried hominy corn and beans under cold water.
In separate bowls, soak the hominy and beans in water overnight. Drain and set aside.
In a large pot, heat the vegetable oil over medium heat.
Add the pork shoulder and chicken pieces. Cook until browned on all sides, about 5-7 minutes.
Add the sliced chorizo or linguiça sausage and cook for another 2-3 minutes.
Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
Stir in the bay leaf, paprika, ground cumin, and tomato paste. Cook for another 2 minutes to allow the flavors to blend.
Add the soaked hominy corn and beans to the pot.
Pour in the chicken broth and water. Bring to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the hominy and beans are tender.
Add the cubed potatoes, sliced carrots, chopped cabbage, and sliced kale or collard greens to the pot.
Continue to simmer for another 30-45 minutes, or until the vegetables are tender.
Season with salt and black pepper to taste. Adjust seasoning as needed.
Garnish with fresh chopped cilantro before serving.
Enjoy your meal!
Cachupa is a traditional stew made from hominy corn, beans, and various meats, simmered to perfection.
Cachupa originates from São Tome and Principe, reflecting the islands' culinary heritage.
The key ingredients include hominy corn, dried beans, pork shoulder, chorizo, chicken, onion, and garlic.
Cachupa takes approximately 180-240 minutes to prepare and cook.
Cachupa is often served with a side of rice or crusty bread, and pairs well with a fresh salad.