Cachupa
 | |
| Type | Stew |
|---|---|
| Place of origin | Cape Verde |
| Main ingredients | Fishormeat(sausage,beef,goat,orchicken), hominy,beans |
| c. 100-200kcal | |
Cachupa(Portuguese pronunciation:[kɐˈʃupɐ],Cape Verdean CreoleKatxupaIPA:[kɐˈʧupɐ]) is a famous dish from theCape Verdeislands, West Africa. It is a slow-cooked stew of corn (hominy),beans,cassava,sweet potato,fishormeat(sausage,pork,beef,goatorchicken), and often morcela (blood sausage). Referred to as the country'snational dish,[1][2]each island has its own regional variation. The version of the recipe calledcachupa ricatends to have more ingredients than the simplercachupa pobre.
Cachupa guisada
[edit]
Katchupaleftovers are often re-fried, the resulting dish being called Katchupa frita, cachupa guisada or cachupa refogada, meaning "friedKatchupa".[3][4]This dish may be served forbreakfastwith a fried egg and a fried local sausage (linguiça) or fried mackerel.[5][6][7][8]
Other
[edit]There is also a Cachupa Rica style that is served atQuintal da Música,music restaurant and club in thePlateau and the Center of Praia.[9]
In São Tomé and Príncipe
[edit]It is also one of the most popular dishes of São Tomé and Príncipe. The dish has likely been brought from Cape Verde. It is prepared with green beans, broad beans and corn.
Legacy
[edit]Carmen Souza's fifth studio album, titled asKachupada,is about this traditional food. It was released in 2013.
See also
[edit]- Cape Verdean cuisine
- List of African dishes
- List of stews
- Canjica or munguzá—a similar dish popular in northeastern Brazil using only corn in preparation
References
[edit]- ^King, Russell (2001).The Mediterranean Passage: Migration and New Cultural Encounters in Southern Europe.Liverpool University Press.p. 104.ISBN0-85323-646-1.
- ^Raymond Almeida."Cachupa di Cabo Verde".UMassD.Archived fromthe originalon 2006-12-05.Retrieved2006-12-10.
- ^"Recipes for Katchupa"(in Portuguese). SAPO CV. Archived fromthe originalon 2017-12-30.Retrieved2017-01-15.
- ^[1][dead link]
- ^"Mae Preta".Pt.livinginlisbon.com(in Portuguese). Archived fromthe originalon 2011-08-25.Retrieved2010-03-31.
- ^"Sabor Crioulo".Tv1.etp.pt(in Portuguese).
- ^"Archived copy".Archived fromthe originalon 2017-09-24.Retrieved2017-01-15.
{{cite web}}:CS1 maint: archived copy as title (link) - ^"Câmara de Comércio, Indústria e Turismo Portugal Cabo Verde".Portugalcaboverde.com.
- ^"Recipe for Cachupa Rica, 5tal da Música style"(in Portuguese). SAPO. Archived fromthe originalon 2014-10-24.Retrieved2018-07-29.
Further reading
[edit]- Mark Zanger, (2001),The American ethnic cookbook for students,ABC-CLIO
- Pierre Sorgial, "La table cap-verdienne" ( "Capeverdean table" )',Guide des îles du Cap-Vert,Karthala, Paris, 1995, p. 49-50ISBN2-86537-596-X(in French)
- Jeanne, Jacob, Ashkenazi, Michael:The World Cookbook: The Greatest Recipes from Around the Globe.ABC-CLIO, 2014, p. 234.ISBN1610694694
External links
[edit]
- Video of a making of a Capeverdean Cachupaat the French cooking programUn diner presque parfaitof the M6 network(in French)
