Entree: Guinea-Bissau – Northern Culinary Region – Cachupa (Hearty slow-cooked stew of hominy, beans, plantain, root vegetables, and mixed meats)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

- 2 cups (400 g) dried hominy (mote/nixtamalized corn), soaked overnight and drained
- 1 cup (200 g) dried navy or white beans, soaked overnight and drained
- 1 lb (454 g) pork shoulder, cut into 1½-inch chunks
- 2 smoked ham hocks or smoked pork pieces, total approx. 1 lb (454 g)
- 2 chorizo or linguica sausages, approx. 8 oz (225 g) total, sliced
- 8 oz (225 g) salted cod or smoked fish, soaked and flaked (optional)
- 1 large onion, chopped (about 8 oz / 225 g)
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) smoked paprika
- 2 medium green plantains, peeled and cut into 1-inch pieces (about 12 oz / 340 g)
- 2 medium sweet potatoes or yams, peeled and cut into 1-inch pieces (about 14 oz / 400 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 can (14 oz / 400 g) diced tomatoes
- 6 cups (1.4 L) water or low-sodium stock
- 2 tbsp (30 ml) vegetable oil
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish (optional)

Instructions

1. In a very large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, 5–7 minutes. Add the minced garlic and cook 1 minute more.
2. Add the pork shoulder chunks and smoked ham hocks to the pot; brown lightly on all sides, about 6–8 minutes. Stir in the chorizo slices and cook 2–3 minutes.
3. Add the soaked and drained hominy and beans, chopped tomatoes, bay leaves, cumin, and smoked paprika. Pour in the water or stock to cover ingredients by about 1 inch. Bring to a boil, then reduce heat to low and simmer gently, partially covered, for 1½ to 2 hours, stirring occasionally.
4. After the initial simmer, add the plantains and sweet potatoes. Continue to simmer gently, stirring occasionally to prevent sticking, until hominy, beans, and meats are very tender and the stew is thickened, about another 45–60 minutes. If using salted cod or smoked fish, add flaked pieces in the last 15 minutes to heat through.
5. Taste and season with salt and black pepper as needed (remember smoked meats and fish add salt). Remove bay leaves before serving.
6. Serve hot in bowls with crusty bread or rice, garnished with chopped parsley or cilantro if desired. Cachupa is traditionally even better reheated the next day.