COPPER🇬🇼 Guinea-Bissau
Catchupa recipe
A hearty blend of flavors in a traditional stew.
Ingredients
- 200 g cornmeal
- 200 g black-eyed peas
- 150 g smoked fish
- 1 onion
- 2 tomatoes
- 3 garlic
- 50 ml vegetable oil
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
How to make Catchupa
- Soak 200 g of black-eyed peas in water overnight; drain and set aside before cooking.
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat for 2 minutes.
- Sauté 1 chopped onion, 2 minced garlic cloves, and 1 chopped tomato until the onion is soft, about 5 minutes.
- Add the soaked black-eyed peas, 150 g of smoked fish, 2 bay leaves, 1 teaspoon of salt, and 1 teaspoon of black pepper to the pot.
- Cover the mixture with about 1 liter of water, stirring gently to combine.
- Bring the pot to a boil over high heat, then reduce the heat to low and simmer for 45 minutes until the peas are tender.
- Gradually stir in 200 g of cornmeal, mixing thoroughly to avoid lumps.
- Continue cooking for an additional 30 minutes, stirring occasionally to prevent sticking.
- Once thickened, remove from heat and let it rest for a few minutes before serving hot.
What is Catchupa?
Catchupa is a traditional dish from Guinea-Bissau, simmered in one pot, and takes about 120 minutes from start to finish. It is built around cornmeal, black-eyed peas and smoked fish. The recipe below uses 10 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 cornmeal. The method runs to 9 steps, the longest being 45 minutes.
Any tips for making Catchupa?
Letting the black-eyed peas soak overnight enhances their flavor.
Copper documents Guinea-Bissau alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.