COPPER🇨🇻 Cabo Verde
Catchupa recipe
A hearty stew that warms the soul, catchupa delights.
Ingredients
- 200 g cornmeal
- 150 g black-eyed peas
- 200 g chorizo
- 200 g smoked meat
- 1 unit onion
- 3 unit garlic
- 2 unit tomato
- 1 unit bay leaf
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1200 ml water
How to make Catchupa
- Soak 200 g of black-eyed peas overnight in plenty of water to soften them.
- Chop 1 onion and mince 2 garlic cloves, set aside for later use.
- In a large pot, heat 2 tablespoons of olive oil over medium heat, about 2 minutes.
- Sauté the chopped onion for 3 minutes until it's soft and translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add 150 g of diced chorizo and 200 g of smoked meat; cook for 5 minutes, stirring occasionally, until browned.
- Stir in 2 chopped tomatoes, along with the soaked black-eyed peas and 150 g of cornmeal.
- Add 1 bay leaf, 1 teaspoon of salt, and 1 teaspoon of black pepper to the pot, mixing well.
- Pour in 1 liter of water, bring to a boil, and then reduce heat to low.
- Simmer uncovered for 1 hour, stirring occasionally for even cooking.
- Once cooked, remove from heat and let it rest for a few minutes before serving hot.
- Serve garnished with fresh herbs if desired.
What is Catchupa?
Catchupa is a traditional dish from Cabo Verde. It takes about 120 minutes to prepare, is considered medium to make at home, and uses 12 ingredients.
Copper documents Cabo Verde alongside 194 other countries. Throw a dart at the world map and let it decide what you cook tonight.