Cape Verde Sausage Stew (Cachupa) By Judith Finlayson

Cape Verde Sausage Stew (Cachupa) By Judith Finlayson

RatingDifficultyBeginner
ShareTweetSaveShareBigOven
Cape Verde Sausage Stew (Cachupa) By Judith Finlayson
Yields8 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Cape Verde is a collection of islands off the west coast of Africa, and cachupa is their national dish. There are many different versions, but most are based on some kind of pork or perhaps freshly caught fish, although vegetables may be substituted.

 1 tbsp oil (15 mL)
 1 onionfinely chopped
 4 cloves garlic,minced
 2 bay leaves
 12 cups chicken stock(500 mL)
 1 piece (1 lb/500 g) fresh pork belly cut into 6 pieces
 1 small green cabbage(about 1 lb/500 g), 1 cored and quartered
 1 sweet potatopeeled and cut into chunks (about 1 inch/2.5 cm)
 1 cup (250 mL) drained cooked red kidney beans (see Tips)
 8 oz (250 g) dry-cured chorizo sausage, thinly sliced

Ingredients

 1 tbsp oil (15 mL)
 1 onionfinely chopped
 4 cloves garlic,minced
 2 bay leaves
 12 cups chicken stock(500 mL)
 1 piece (1 lb/500 g) fresh pork belly cut into 6 pieces
 1 small green cabbage(about 1 lb/500 g), 1 cored and quartered
 1 sweet potatopeeled and cut into chunks (about 1 inch/2.5 cm)
 1 cup (250 mL) drained cooked red kidney beans (see Tips)
 8 oz (250 g) dry-cured chorizo sausage, thinly sliced
Cape Verde Sausage Stew (Cachupa) By Judith Finlayson

Responses

Your email address will not be published.