Cape Verdean Cachupa Recipe: Corn and Bean Stew from Cape Verde

Cachupa: The Memory and Identity of Cape Verde

Cachupa is the signature dish of Cape Verde, often compared to the French cassoulet or Brazilian feijoada: a slowly simmered stew, convivial and generous, that brings the whole family together around the table. Its origin dates back to the era of slavery, when captives prepared a nourishing dish with the few available ingredients — corn, beans, root vegetables. Today, making cachupa is passing down the memory of an entire people.

Cachupa Rica and Cachupa Pobre: two traditions, one dish

Cachupa exists in two main versions that reflect Cape Verdean society in all its nuance: the Cachupa Rica, a festive version filled with several meats (salted pork, smoked bacon, chorizo, blood sausage, chicken), and the Cachupa Pobre, a daily humble version, prepared with smoked or dried fish instead of meats. Both versions share the same soul — corn and beans slowly simmered — but tell two different stories.

Cape Verde on the plate: memory and identity

Cachupa embodies Cape Verdean identity in all its depth: served during religious festivals, weddings, and large family gatherings, its collective preparation is itself a moment of sharing passed down from generation to generation. Leftovers from the evening become Cachupa Frita in the morning — pan-fried with onions and eggs, turning the previous night's feast into a tasty breakfast. Cachupa is better the next day, when the flavors have had time to meld.

Ingredients (6 people)

• 300 g hominy corn (large dried corn kernels)
• 200 g dried red beans
• 200 g dried white beans
• 300 g smoked sausages (chouriço or linguiça)
• 200 g smoked bacon pieces
• 1 sliced onion
• 4 garlic cloves
• 2 bay leaves
• 3 tablespoons olive oil
• Salt, pepper, pimenta da terra (local chili pepper)

Step-by-step preparation

1. Essential soaking: The day before, soak the corn (12 hours) and beans (8 hours) separately in cold water. This step is essential — insufficient soaking results in a hard and indigestible Cachupa.
2. Pre-cook the corn: Drain the corn and cook it in a large pot of salted boiling water for 1h30 until tender. Drain and set aside.
3. Cook the beans: Meanwhile, cook the beans separately for 1 hour until tender. Drain.
4. Prepare the base: In a large casserole, sauté the onion and garlic in olive oil. Add the smoked bacon and sausages cut into slices. Brown for 5 minutes.
5. Assemble the Cachupa: Add the corn and beans to the casserole. Pour enough water to cover (about 1 liter). Add the bay leaves, salt, pepper, and chili. Mix well and let simmer over low heat for 45 minutes to 1 hour, stirring occasionally.
6. Final texture: The Cachupa should be thick, creamy, and slightly braised — some corn kernels start to break down and naturally thicken the broth. Adjust seasoning and serve in large bowls.

Chef’s tips

• Cachupa Rica vs Pobre: The "Rica" (rich) version contains meat and smoked sausages. The "Pobre" (poor), simpler version is made with only vegetables and corn — just as delicious.
• Better the next day: Like all slow-cooked stews, Cachupa is even better reheated the next day — the flavors have had time to develop.
• Cachupa for breakfast: In Cape Verde, leftover Cachupa is pan-fried in the morning with a fried egg — a must-try!

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