Cachupa
Cachupa is considered to be the national dish of Cabo Verde. The 'stew' can be found on all 9 islands.
The meal can be dated back to the 15th century when Portuguese sailors / settlers started to grow vegetables on the islands.
ingredients
1 tbsp (15 mL) oil
1 onion, finely chopped
4 cloves garlic, minced
2 bay leaves
1 can (14 oz/ 398 mL) tomatoes, with juice
2 cups (500 mL) chicken stock
1 piece (1 lb/500 g) fresh pork belly (see Tips), cut into 6 pieces
1 small green cabbage (about 1 lb/500 g), 1 cored and quartered
1 sweet potato, peeled and cut into chunks (about 1 inch/2.5 cm)
1 can (15 oz/425 g) hominy, drained
1 cup (250 mL) drained cooked red kidney beans
8 oz (250 g) dry-cured chorizo sausage, thinly sliced
instructions
step 1
In Dutch oven, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and bay leaves and cook, stirring, for 1 minute. Add tomatoes and juice, and stock and bring to a boil. Add pork belly and return to a boil. Reduce heat and simmer for 30 minutes
step 2
Stir in cabbage, sweet potato, hominy, kidney beans and chorizo and return to a boil. Cover and transfer to preheated oven. Bake until pork is very tender and vegetables are tender, about 30 minutes.
step 3
Remove from oven. Let pan stand, covered, at room temperature for about 30 minutes before serving. Discard bay leaves.