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In Cape Verde, a bubbling pot of cachupa is more than a meal — it is the soul of the islands. This slow-cooked stew of hominy corn, beans, vegetables, and meat or fish is the country’s national dish, loved in both its rich (Cachupa Rica) and simple (Cachupa Pobre) forms.

Cachupa tells the story of Cape Verde’s Creole identity. From Africa came the corn and beans; from Portugal, olive oil and sausages; from the sea, fresh fish and shellfish. Together, they became a dish that unites families and communities.

It is a food of patience — soaked overnight, simmered for hours, and shared around the table. Grandmothers once stirred it while humming mornas; fishermen added their daily catch; families ate it in good times and hard times alike. Even leftovers carry tradition, fried the next day with a sunny-side-up egg, a taste of home for Cape Verdeans everywhere.

To lift the lid of a cachupa pot is to open a vessel of memory, culture, and love. Rich or poor, humble or abundant, it remains a dish that binds Cape Verdeans together — a story simmered in stone.

Ingredients (serves 6–8):

  • 2 cups hominy corn (soaked overnight)
  • 1 cup dried beans (kidney beans, lima beans, or a mix – soaked overnight)
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 medium tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1 medium green pepper, chopped
  • 2 medium carrots, chopped
  • 1 medium sweet potato, peeled and cubed
  • ½ medium cabbage, roughly chopped
  • 6–8 cups fish stock (or water with a stock cube)
  • 300g white fish fillets (such as cod or grouper), cut into chunks
  • 300g prawns/shrimp, peeled and deveined
  • 300g mussels or clams, cleaned
  • Fresh parsley or cilantro, chopped (for garnish)
  • Salt & black pepper to taste

Preparation:

  1. Prepare the base:
    • In a large heavy pot (or stone bowl if you have one), heat the olive oil over medium heat.
    • Add the onion, garlic, and bay leaves. Sauté until fragrant and golden.
  2. Add seasoning and vegetables:
    • Stir in tomatoes, tomato paste, paprika, cumin, and smoked paprika. Cook for 5 minutes until the tomatoes soften.
    • Add the green pepper, carrots, sweet potato, and cabbage. Stir well.
  3. Cook the corn and beans:
    • Add the soaked hominy corn and beans. Pour in enough fish stock to cover everything generously.
    • Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until the corn and beans are tender. Add more stock or water as needed.
  4. Add seafood:
    • Once the corn and beans are tender, season with salt and pepper.
    • Gently add the fish chunks, prawns, and mussels. Cover and simmer for another 10–15 minutes, until the seafood is just cooked and mussels have opened.
  5. Serve:
    • Remove bay leaves.
    • Ladle into bowls, sprinkle with fresh parsley or cilantro, and serve hot with crusty bread or rice wine on the side.

Notes & Variations:

  • The classic Cachupa Rica often uses pork, sausage, or chicken instead of seafood. You can also combine both meat and fish.
  • For a simpler Cachupa Pobre, use fewer ingredients (mainly corn, beans, cabbage, and a little oil).
  • The dish is even tastier the next day, often eaten fried with an egg for breakfast.