COPPER🇬🇼 Guinea-Bissau
Catchupa recipe
A hearty blend of flavors in a traditional stew.
Ingredients
- 200 g cornmeal
- 200 g black-eyed peas
- 150 g smoked fish
- 1 unit onion
- 2 unit tomato
- 3 unit garlic
- 50 ml vegetable oil
- 2 unit bay leaves
- 1 tsp salt
- 1 tsp black pepper
How to make Catchupa
- Soak 250 g of black-eyed peas in water overnight; drain and set aside before cooking.
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat for 2 minutes.
- Sauté 1 chopped onion, 2 minced garlic cloves, and 1 chopped tomato until the onion is soft, about 5 minutes.
- Add the soaked black-eyed peas, 200 g of smoked fish, 2 bay leaves, 1 teaspoon of salt, and 1 teaspoon of black pepper to the pot.
- Cover the mixture with about 1 liter of water, stirring gently to combine.
- Bring the pot to a boil over high heat, then reduce the heat to low and simmer for 45 minutes until the peas are tender.
- Gradually stir in 100 g of cornmeal, mixing thoroughly to avoid lumps.
- Continue cooking for an additional 30 minutes, stirring occasionally to prevent sticking.
- Once thickened, remove from heat and let it rest for a few minutes before serving hot.
What is Catchupa?
Catchupa is a traditional dish from Guinea-Bissau. It takes about 120 minutes to prepare, is considered medium to make at home, and uses 10 ingredients.
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