 | |
| Type | Stew |
|---|---|
| Place of origin | Cape Verde |
| Main ingredients | Fishormeat (sausage, beef, goat, or chicken), hominy, beans |
Food energy | c. 100-200 kcal |
Cachupa (Portuguese pronunciation: [kɐˈʃupɐ], Cape Verdean Creole Katxupa IPA: [kɐˈʧupɐ]) is a famous dish from the Cape Verde islands, West Africa. It is a slow-cooked stew of corn (hominy), beans, cassava, sweet potato, fishormeat (sausage, pork, beef, goatorchicken), and often morcela (blood sausage). Referred to as the country's national dish,[1][2] each island has its own regional variation. The version of the recipe called cachupa rica tends to have more ingredients than the simpler cachupa pobre.
Katchupa leftovers are often re-fried, the resulting dish being called Katchupa frita, cachupa guisada or cachupa refogada, meaning "fried Katchupa".[3][4] This dish may be served for breakfast with a fried egg and a fried local sausage (linguiça) or fried mackerel.[5][6][7][8]
There is also a Cachupa Rica style that is served at Quintal da Música, music restaurant and club in the Plateau and the Center of Praia.[9]
It is also one of the most popular dishes of São Tomé and Príncipe. The dish has likely been brought from Cape Verde. It is prepared with green beans, broad beans and corn.
Carmen Souza's fifth studio album, titled as Kachupada, is about this traditional food. It was released in 2013.
{{cite web}}: CS1 maint: archived copy as title (link)
