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Cachupa Rica


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Cachupa Rica

Cachupa rica (aka manchup) is a creole-style stew from Cape Verde. The dried corn and beans can be soaked together.

Prep: Overnight (soaking beans) plus 20 minutes

Cook: 1½ to 2 hours

2 onions, chopped

2 to 3 tablespoons olive oil

4 cloves garlic, smashed, peeled

4 cups chicken stock or water

2 bay leaves

1 cup dried kidney beans, soaked in water overnight

1 cup dried lima beans, soaked in water overnight

¼ pound lean bacon, diced

1 teaspoon salt

Freshly ground black pepper

1 cut-up chicken (thighs, breasts, drumsticks, wings)

2 pounds pork or beef spareribs, cut into 1-inch pieces

1 smoked garlic-spiced sausage (such as Spanish chorizo), sliced 1 inch thick

1 blood sausage, sliced (optional)

2 pounds plantains (not overripe), peeled, sliced

2 pounds hard squash (butternut, acorn, pumpkin), peeled, seeded, cut into large chunks

1 pound sweet potato or yam, peeled, cut into large chunks

2 pounds tomatoes, quartered

4 cups canned hominy, with liquid

Sofrito (a mixture of sautéed onions, garlic and tomato paste), optional

1 pound cabbage, coarsely chopped

Instructions: In a stock pot, sauté the onions in olive oil until translucent. Add the garlic; cook until fragrant, about 5 minutes. Add stock or water, bay leaves and soaked beans, along with 2 cups of the soaking liquid. Simmer until nearly tender, 45 minutes.

In a separate saucepan and working in batches, cook bacon over medium-high heat until fat renders, about 2 minutes. Season chicken with salt and pepper; add to pot. Cook, turning, until browned; transfer to a bowl. In same pan, brown ribs and sausages; transfer to same bowl as chicken. Again in the same pan, add plantains and vegetables, except cabbage. Cook, about 10 minutes.

Transfer meats, vegetables (plus drippings) and hominy to the simmering stock. Cook on low heat, 1½ hours. Twenty minutes before end of cooking time, taste stew and adjust flavors with sofrito, if using. When done, turn off heat and add cabbage to top of the stew. Cover; allow to rest about 30 minutes before serving.

Makes 8 servings

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