Cachupa — Cape Verdean Slow-Cooked Stew

Shopping list

• 150 g dried butter beans — soaked overnight

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• 200 g tinned sweetcorn — drained

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• 300 g pork shoulder — cut into chunks

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• 100 g chorizo sausage — sliced

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• 250 g sweet potato — peeled and cubed

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• 150 g cassava — peeled and cubed

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 2 piece bay leaves

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• 1 tsp paprika

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• 1 l vegetable stock

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• 2 tbsp olive oil

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• 1 tsp salt

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• 0.5 tsp black pepper

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Step by step

1. 1

   Drain and rinse the soaked butter beans thoroughly.

2. 2

   Heat the olive oil in a large, heavy-based pot over medium heat.

3. 3

   Add the pork chunks and sliced chorizo, browning for 5– 6 minutes until golden on all sides.

4. 4

   Add the chopped onion and cook for 5 minutes until softened.

5. 5

   Stir in the minced garlic and paprika, cooking for 1 minute until fragrant.

6. 6

   Add the drained butter beans, bay leaves, and vegetable stock. Bring to a boil.

7. 7

   Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.

8. 8

   Add the cubed sweet potato and cassava, stirring gently. Cover and cook for another 25– 30 minutes until the root vegetables are tender.

9. 9

   Stir in the drained sweetcorn and cook uncovered for 10 minutes to allow the stew to thicken slightly.

10. 10

    Season with salt and black pepper to taste. Remove the bay leaves.

11. 11

    Serve hot in deep bowls, traditionally enjoyed as a hearty main meal.