Cape Verde | Stew

Cachupa Rica

Name: Cachupa Rica
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8 servings
Cuisine: Cape Verde, West Africa
Ingredients: 2 cups dried hominy corn, soaked overnight; 1 cup dried kidney beans, soaked overnight; 300 g pork ribs, cut into pieces; 200 g linguiça (Portuguese sausage), sliced; 200 g beef stew meat, cubed; 2 medium sweet potatoes, cubed; 1 small green cabbage, shredded; 2 large onions, chopped; 4 cloves garlic, minced; 2 whole bay leaves; salt, to taste; water, for simmering

Cape Verde's national dish — a rich, slow-cooked stew of hominy corn, beans, and multiple meats and sausages. The "rica" (rich) version is the celebratory feast edition.

Country

Cape Verde

Region

West Africa

Time

150 min

Serves

Level

hard

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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for National holidays and celebrations. Plan on a hard cook and about 150 minutes total.

What to serve alongside it

Fried egg on top (for leftover cachupa)

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Regional lane

Cape Verde national table. A structured Cape Verde dish in the AfroKitchen archive.

Chef watch-outs

Stopping the base before the pepper, onion, or spice edge has mellowed.
Thinning the pot before the body of the soup or stew has developed.
Rushing the base before the raw edge has cooked out.

How you know it is ready

The sauce should coat the spoon and taste rounded, not watery or raw.
The aroma should smell rounded rather than raw or sharp.
Oil, sauce, broth, or steam should look settled and deliberate.

Recipe photos

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Cachupa Rica recipe from Cape Verde — Cachupa Rica finished dish

Chef board

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Fried egg on top (for leftover cachupa)

Best route from here

Cape Verde national table

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Servings 8

Scale the dish before you shop, then use the checklist while you cook.

Ingredients

For 8 servings

Stew

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Cape Verde

5 steps 30 min prep 120 min cook 150 min total hard

Cook the corn and beans

Drain soaked corn and beans. Place in a large pot with fresh water and boil for 45 minutes until beginning to soften.

Kitchen noteThe corn takes the longest — start with it.

Cook corn and beans 45:00

Add the meats

Add pork ribs, beef, and sausage to the pot. Season with salt, garlic, and bay leaves. Continue simmering for 30 minutes.

Cook meats 30:00

Add vegetables

Add sweet potatoes, cabbage, onions, and any other vegetables. Cook for another 25-30 minutes until everything is tender.

Cook vegetables 30:00

Adjust consistency

The cachupa should be thick and hearty — more stew than soup. If too watery, cook uncovered to reduce. If too thick, add a little water.

Kitchen noteCachupa tastes even better the next day, reheated and fried.

Serve

Ladle into deep bowls. Each serving should have a generous mix of corn, beans, meats, and vegetables.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cachupa Rica

What to know before you cook

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Step-by-step method

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