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Meat, Africa and overseas

Cachupa rica

Cachupa rica is a hearty Cape Verdean stew made with cracked corn, white beans, pork belly and chorizo, simmered with sweet potato, cassava and cabbage. For 4 people, it takes 2.5 hours, ranks as medium difficulty, and costs €3.40 per serving. The key to success is soaking the beans the night before, for even cooking and a creamy broth.

Tonight we're celebrating Cape Verde with a cachupa rica, a hearty stew of corn, beans, pork and chorizo simmered slowly in a Dutch oven.

Cachupa rica
Total time
2 h 30
Difficulty
Medium
Cost per person
€3.40
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Cachupa rica is a long simmered dish, the kind you start on a Sunday afternoon while you get on with other things. The salted pork belly and chorizo slowly flavor the broth, while the corn and beans soak up all that taste, and the sweet potato and cassava turn soft and tender. The cabbage, added last, keeps a bit of bite and cuts through the richness.

It's a hearty fall and winter dish that feeds the whole family without needing a delicate touch in the kitchen. Kids generally love the sweetness of the corn and sweet potato, and there's always enough left for seconds the next day. Mon Chou brings you this version loaded with root vegetables, true to the spirit of the traditional Cape Verdean dish.

The ingredients

4 people

Pantry

  • Cracked cornoften in the pantry 300 g
  • White beansoften in the pantry 250 g
  • Bay leavesoften in the pantry 2
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Salted pork belly 400 g
  • Chorizo 200 g

Fruits and vegetables

  • Green cabbage 0.5
  • Sweet potato 400 g
  • Cassava 300 g
  • Onion 2
  • Garlic 3 cloves

The step by step recipe

  1. The night before, soak the corn and beans in plenty of cold water.

    If you can't find cracked corn, use canned corn and add it only in the last half hour.

  2. In the olive oil, brown the sliced onions, garlic, diced pork belly and sliced chorizo. 12 min

    Brown the meat well, it will give all its flavor to the broth.

  3. Add the drained corn and beans along with the bay leaves, cover generously with water and let it simmer gently, skimming as needed. 1 h 15

    Keep an eye on the water level and top up with hot water if needed.

  4. Add the sweet potato and cassava cut into large chunks, then the cabbage sliced into strips, and continue cooking. 30 min

    Add the cabbage last, it keeps some texture.

  5. Adjust the salt and pepper and serve piping hot in deep bowls.

    The next day, pan fry it and serve with an egg, the famous cachupa refogada.

Our tips to get it right

  • Skim the broth regularly while the beans cook, it keeps the liquid clear instead of cloudy and gives you a cleaner tasting broth.
  • Cut the sweet potato and cassava into even cubes, about 3 centimeters, so they finish cooking at the same time without falling apart.
  • If the broth reduces too fast, always top it up with hot water rather than cold, so you don't interrupt the beans' cooking.

The variations

  • Swap the salted pork belly for fresh pork shoulder, the flavor will be a bit less salty, so adjust the seasoning at the end of cooking.
  • For a vegetarian version, skip the pork and chorizo, double the beans, and add a little smoked paprika to bring back that deep flavor.
  • For kids, blend a small portion of the broth with a bit of the sweet potato to get a smoother, creamier sauce they often love.

What to serve it with

  • A fried egg on top
  • Plain white rice
  • A homemade hot sauce

Storage

Cachupa rica keeps for 3 days in the fridge in a sealed container, and the flavor actually gets better the next day. It freezes well for up to 2 months in individual portions. Reheat it gently on the stove with a splash of water, or pan fry it for a crispy cachupa refogada.

Questions about this dish

Can I use canned corn instead of cracked corn?

Yes, it's actually a good fix if you can't find cracked corn. Add the canned corn only in the last half hour of cooking, since it's already cooked and would turn mushy otherwise.

Do I really need to soak the beans the night before?

It's strongly recommended for even cooking and a creamy result. Without soaking, the beans cook more slowly and unevenly, which extends your prep time.

Can I make cachupa rica ahead of time?

Yes, it's actually a dish that improves overnight. Make it the day before, store it in the fridge, then reheat it gently before serving.

What gives cachupa rica its deep flavor?

The chorizo and salted pork belly give the broth most of its flavor as it simmers. Browning them well at the start of the recipe is key to developing that taste.

How long does it take to make a cachupa rica?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a cachupa rica?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cachupa rica cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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