Cachupa

Shopping list

• 150 g dried butter beans — soaked overnight

  Sub
• 100 g dried kidney beans — soaked overnight

  Sub
• 200 g hominy maize — tinned or dried and soaked

  Sub
• 300 g pork shoulder — diced

  Sub
• 150 g chorizo sausage — sliced

  Sub
• 1 piece onion — chopped

  Sub
• 4 clove garlic — minced

  Sub
• 300 g sweet potato — peeled and cubed

  Sub
• 200 g cassava — peeled and cubed, or substitute potato

  Sub
• 2 piece bay leaves

  Sub
• 1 tsp paprika

  Sub
• 0.5 tsp black pepper

  Sub
• 1.5 tsp salt — or to taste

  Sub
• 1.5 l water

  Sub
• 200 g cabbage — roughly chopped

  Sub

Step by step

1. 1

   Drain the soaked beans and rinse well. Place them in a large heavy pot with the hominy, diced pork, sliced chorizo, chopped onion, garlic, bay leaves, paprika, black pepper and salt.

2. 2

   Pour in the water and bring to the boil over high heat. Skim any foam from the surface.

3. 3

   Reduce the heat to low, cover, and simmer gently for 90 minutes, stirring occasionally. The beans should be tender and the liquid reduced.

4. 4

   Add the cubed sweet potato and cassava. Stir well, cover again, and cook for a further 25– 30 minutes until the root vegetables are soft and the stew is thick.

5. 5

   Stir in the chopped cabbage and cook uncovered for 5– 7 minutes until just wilted.

6. 6

   Taste and adjust seasoning. The cachupa should be thick and chunky. Serve hot in deep bowls.