Catchupa recipe

Whole hominy corn soaked overnight and simmered for hours with beans and pork until every kernel splits open.

16 hours and 25 minutesmedium12 ingredients

Ingredients

• 500 g hominy corn
• 250 g dried beans
• 400 g pork belly
• 200 g chorizo sausage
• 300 g cassava
• 300 g sweet potato
• 200 g cabbage
• 1 onion
• 3 clove garlic
• 2 bay leaves
• 3 tbsp olive oil
• 2 tsp salt

How to make Catchupa

1. Soak 250 g of whole hominy corn and 250 g of dried beans in cold water in separate bowls for at least 12 hours. There is no shortcut here; cornmeal makes a porridge, not cachupa.
2. Drain the corn, cover it with 3 litres of fresh water and boil 2 hours until the kernels burst open and go soft.
3. Add the drained beans and cook another hour, topping up with hot water so the pot stays soupy.
4. Meanwhile brown 400 g of diced pork belly and 200 g of sliced chorizo in 3 tablespoons of olive oil with 1 chopped onion, 3 garlic cloves and 2 bay leaves.
5. Tip the meat and all the rendered fat into the pot and simmer 30 minutes.
6. Add 300 g of cassava, 200 g of sweet potato and 200 g of shredded cabbage, all in large chunks.
7. Cook uncovered a further 40 minutes until the starch thickens the broth and a spoon stands up in it. Season with 2 teaspoons of salt only now.
8. Rest off the heat 15 minutes before serving; the next day, fry the leftovers in a pan as cachupa guisada and top with a fried egg.

Get Copper on the App Store

More dishes from Guinea-Bissau →