Cachupa - The flavor of Cape Verde by Chef Kirk

Don’t think that a Cachupa is something that you just make in a jiffy. It takes time, good produce and for most people it can seem a little much. When you have made it once, it’s really not bad and the joy of this great meal you’ll find that it’s basically cooking itself. This Cachupa from Chef Kirk ias meat based. Usually it’s made with one type of meat or fish only.

”A Cachupa is like returning to Cape Verde. The dish is built by the best he Cachupa is made from the vegetables that over time has become ’basic inventory’ at Cape Verde, meat and of course fish. A Cachupa shows us the history of Cape Verde. Yams, sweet potatoes, corn, beans pork and smoked meats are all things that have set it’s mark on the islands.

Ingredients

1 lb. Dried corn1/4 lb Kidney beans1/4 lb. Lima beans 2 oz Pinto beans1/2 Chicken, cut in pieces around the same sizelidt olive oil 1 lb pork, spare ribs1/2 Chorizo2 oz Bacon (one piece)1 lb cabbage1 lb tomatoes1 plantain (food bananas)1 lb Yams1 lb Sweet potatos 1 onion2 garlic (whole)2 bay leaves3-4 twigs of coriander

This is how you go about it:

Put the corn and beans in a bowl and cover with water. Let it soak over night.

Peel and chop the onion, garlic finely and put in a pot with the soaked beans (drain first). Add the bay leaves and add the fresh water so it covers the vegetables. Let it simmer until the beans are tender.

Meanwhile, the rest of the vegetable are peeled and cut. Boil them in lightly salted water until tender with the bacon, chorizo and pork.

The chicken is browned in a bit of olive oil on a skillet until it’s nice and and golden. Dice the tomatoes and put on the skillet next to the chicken. Let it simmer a for a little while.

Pour the chicken and tomatoes with the beans. Lift the vegetables and meats. Add some of the water from the vegetables if the water in the pot is boild down too much.

Adjust flavor with salt and pepper and let it simmer for about 20 minutes with the lid on. Remove the lid and add more salt and pepper if needed.

Serve your Cachupa in bowls with fresh coriander on top.

DINNER – by Chef Kirk is served!