COPPER🇨🇻 Cabo Verde
Catchupa recipe
A hearty stew that warms the soul, catchupa delights.
Ingredients
- 200 g black-eyed peas
- 150 g chorizo
- 200 g smoked meat
- 200 g onion
- 1 cloves
- 3 tomatoes
- 2 leaf
- 1 olive oil
- 2 tbsp salt
- 1 tsp black pepper
- 1 tsp cornmeal
- 1200 ml water
How to make Catchupa
- Soak 200 g of black-eyed peas overnight in plenty of water to soften them.
- Chop 1 onion and mince 2 garlic cloves, set aside for later use.
- In a large pot, heat 2 tablespoons of olive oil over medium heat, about 2 minutes.
- Sauté the chopped onion for 3 minutes until it's soft and translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add 200 g of diced chorizo and 200 g of smoked meat; cook for 5 minutes, stirring occasionally, until browned.
- Stir in 2 chopped tomatoes, along with the soaked black-eyed peas and 150 g of cornmeal.
- Add 1 bay leaf, 1 teaspoon of salt, and 1 teaspoon of black pepper to the pot, mixing well.
- Pour in 1 liter of water, bring to a boil, and then reduce heat to low.
- Simmer uncovered for 1 hour, stirring occasionally for even cooking.
- Once cooked, remove from heat and let it rest for a few minutes before serving hot.
- Serve garnished with fresh herbs if desired.
What is Catchupa?
Catchupa is a traditional dish from Cabo Verde, simmered in one pot, and takes about 120 minutes from start to finish. It is built around black-eyed peas, smoked meat and onion. The recipe below uses 12 ingredients and is written out step by step.
How long does Catchupa take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 17 dishes built on black-eyed peas. The method runs to 12 steps, the longest being 5 minutes.
Any tips for making Catchupa?
Using fresh herbs enhances the flavor of the stew.
Copper documents Cabo Verde alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.