Entree: Sao Tome and Principe – Cachupa (Slow-cooked stew of hominy, beans, root vegetables and meat with warm spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 lb (450 g) dried hominy (whole-kernel maize), soaked overnight and drained
- 1 cup (200 g) dried beans (navy, red, or kidney), soaked overnight and drained
- 1 lb (450 g) pork shoulder, boneless, cut into 1-inch pieces
- 8 oz (225 g) smoked chorizo or Portuguese linguiça, sliced (approx. 2 links)
- 2 tbsp (30 ml) palm oil or extra-virgin olive oil
- 2 medium onions (approx. 12 oz / 340 g), chopped
- 4 cloves garlic (approx. 12 g), minced
- 1 cup (240 ml) crushed tomatoes
- 2 medium potatoes (approx. 1 lb / 450 g), peeled and cubed
- 1 medium sweet potato (approx. 12 oz / 340 g), peeled and cubed
- 1 green plantain (approx. 8 oz / 225 g), peeled and cut into chunks
- 4 cups (960 ml) chicken or beef stock
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. In a large heavy pot, heat the palm oil or olive oil over medium heat. Add the pork shoulder pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, add the sliced chorizo and cook 2–3 minutes until it releases oil and becomes fragrant. Remove and set aside with the pork.
3. Add the chopped onions to the pot and cook until softened, about 5–7 minutes. Stir in the garlic, smoked paprika and cumin and cook 1 minute more.
4. Return the pork and chorizo to the pot. Add the soaked and drained hominy and drained beans, then stir in the crushed tomatoes, potatoes, sweet potato and plantain.
5. Pour in the stock to just cover the ingredients, add bay leaves, salt and pepper. Bring to a gentle boil, then reduce heat to a low simmer.
6. Cover and simmer gently until hominy and beans are tender and pork is very soft, about 1½–2 hours. Check occasionally, stir, and add hot water or stock if necessary to maintain a stew-like consistency.
7. When everything is tender, taste and adjust seasoning with salt and pepper. Remove bay leaves.
8. Serve piping hot in deep bowls, garnished with chopped cilantro or parsley. Cachupa may be reheated the next day and is often served with fried eggs or extra slices of sausage.