West Africa · Main
Cachupa Rica (Slow-Cooked Corn, Bean, and Meat Stew)
A luscious, slow-simmered Cape Verdean hominy stew enriched with cured meats, tender pork, beans, and sweet root vegetables.
The story
Cachupa is the beating heart of Cabo Verdean cuisine, holding deep emotional significance across the archipelago. While Cachupa Pobre is a weekday staple made simply with beans and hominy, Cachupa Rica is reserved for festivities and Sunday family gatherings, bursting with rich cured meats and linguiça. Leftovers are traditionally fried the next morning in lard with fried eggs to make Cachupa Refogada.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Canja de Galinha (Savory Chicken and Rice Broth)
A rich, golden Cabo Verdean restorative chicken soup loaded with bone-in poultry, tender rice, and fresh herbs.
Tchassina (Salt-Cured Dried Goat Meat with Root Vegetables)
Rich and hearty stew of salt-cured sun-dried goat meat simmered tender with cassava, sweet potatoes, green plantains, and cabbage.
Arroz de Polvo (Rich Red Wine Braised Octopus Rice)
A saucy, full-bodied São Vicente rice dish brimming with tender red wine-braised octopus, sweet bell peppers, and fresh cilantro.
Caldeirada de Cabrito (Spiced Goat and Tomato Stew)
A robust, fragrant Cape Verdean stew of tender goat meat simmered with cassava, sweet potatoes, tomatoes, and local malagueta chili.