Catchupa Rica

Hi dear readers,

I would like to share with you one of my favorite dishes, Catchupa Rica. It's a traditional dish from Cape Verde and I believe almost all cape-verdeans love it. Below the recipe, I hope you try it and find it delicious.

4 c. samp (hominy) 

1 c. kidney beans 

1 c. large lima beans 

1/2 c. shell beans 

whole chicken 

2 lbs. spareribs (pork or beef) 

1 chourico (garlic spicy sausage), sliced 

l blood sausage, when avallable, sliced 

1/4 lb. lean bacon, diced 

2 lbs. cabbage, chopped coarsely 

2 lbs. tomatoes, quartered 

2 lbs. green bananas, peeled and sliced 

2 lbs. fresh yams, peeled and chunked 

2 lbs. fresh sweet potatoes, peeled and chunked 

2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.) 

1 onion, chopped 

2 cloves of garlic, peeled 

2 bay leaves 

Flat leaf coriander 

Soak the samp and beans overnight. In a stock pot, heat six cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning. Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon. Next, cut up and season the chicken. Saute chicken in olive oil. Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done. 

Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour. About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor. 

Turn off heat and let sit in the covered pot for at least one half hour before serving. Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.