Ingredients

• ½ kg corn for Cachupa
• 1 cup of white beans
• 1 cup of American beans
• ½ green beans
• 1 whole chicken
• 1 kg pork or other meat cutlet
• 1 kg coarsely diced cabbage
• 1 kg of fresh sweet potato peeled and sliced
• 1 kg of winter squash
• 1 kg of cassava
• ½ kg carrot
• 1 Kg yams
• 1 Kg plantains
• ½ kg Savoy Cabbage
• 1 kg ripe tomatoes
• 2 large onions
• 3 cloves of garlic
• 150 dl Olive Oil
• 150 dl White Wine
• salt
• 2 bay leaves

preparation

Soak the corn and beans the day before in cold water. Cook them in a pan with cold water for 2h 30m. The cooking water may be seasoned with onion, garlic and olive oil. Once cooked the corn and beans are added to the cabbage, cassava, banana, yam, carrots, and other vegetables. In a casserole dish put the onion, garlic and olive oil with the tomato, the meat cutlet, and the chorizo; all chopped and sautéed with white wine.  Add the corn, beans and vegetables to the pan and season with salt, letting it simmer for 30 minutes over low heat. Serve on a plate with chorizo ​​slices.

Print Recipe

Cape Verde ??

Cooking Method: Braising Country: ?? Cap-Vert Courses: Dinner, Lunch