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Cape Verde Sausage Stew (Cachupa)

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. Since Cape Verde was a Portuguese colony, this rendition contains chorizo. Because sausage is relatively pricy, the result is probably deserving of the description cachupa rica, which means it was prepared when the family was feeling prosperous.

Makes8 to 10 servings

Cooking MethodOne-Pot

CostModerate

Easy

Make Ahead RecipeYes

One Pot MealYes

Dietary RestrictionsGluten Free

MealDinner

Ingredients

  • 1 tbsp (15 mL) oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 can (14 oz/ 398 mL) tomatoes, with juice
  • 2 cups (500 mL) chicken stock
  • 1 piece (1 lb/500 g) fresh pork belly (see Tips), cut into 6 pieces
  • 1 small green cabbage (about 1 lb/500 g), 1 cored and quartered
  • 1 sweet potato, peeled and cut into chunks (about 1 inch/2.5 cm)
  • 1 can (15 oz/425 g) hominy, drained
  • 1 cup (250 mL) drained cooked red kidney beans (see Tips)
  • 8 oz (250 g) dry-cured chorizo sausage, thinly sliced

Instructions

Preheat oven to 325°F (160°C).

  1. In Dutch oven, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and bay leaves and cook, stirring, for 1 minute. Add tomatoes and juice, and stock and bring to a boil. Add pork belly and return to a boil. Reduce heat and simmer for 30 minutes.

  2. Stir in cabbage, sweet potato, hominy, kidney beans and chorizo and return to a boil. Cover and transfer to preheated oven. Bake until pork is very tender and vegetables are tender, about 30 minutes.

  3. Remove from oven. Let pan stand, covered, at room temperature for about 30 minutes before serving. Discard bay leaves.

Tips

  1. You will need a Dutch oven with a capacity of at least 5 quarts (5 L) to accommodate the volume of this dish.

  2. This stew is traditionally made with pork belly, which means it is rather fatty. If you prefer a leaner result, use trimmed boneless pork butt.

  3. If you are cooking for someone who is gluten-free, check labels on packaged ingredients, such as sausage and stock. They may contain added gluten.

  4. To make 1 cup (250 mL) of cooked red kidney beans: soak and cook 1⁄2 cup (125 mL) dried red kidney beans, or use half of a can (14 to 19 oz/398 to 540 mL) of red kidney beans. Drain and rinse the beans before using.

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No instructions in the recipe about what temperature of the oven? So I just left it on the cooktop for the hour, then turned the heat off and let it sit for 30 minutes. The cabbage was SO bitter and so much of it, BUT the rest of it was yum. I used Andouille sausage for the Chorizo, which is the dried Spanish kind, not the fresh Mexican sausage (all I could find at my store) and it worked well, even if it wasn't terribly authentic (recipes vary so much for this stew, so whatever). It was good. Not sure I'd make again but glad I did at least once.

Hi stholcomb 5929194, Thank you for your comment, and I'm glad you enjoyed the stew! Thank you for pointing out our error; we updated the recipe above with the proper oven temperature. --Kaitlin, Cookstr Editor

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