Cachupa Rica

This is a traditional recipe from Cape Verde.

• Ready In: 22 mins
• Serves: 8-10

Ingredients

• 1⁄2 lb beef, cubed
• 1⁄2 lb bacon, cubed
• 4  linguica sausage, sliced thinly
• 1  pork trotter
• 3  tablespoons  oil
• 2  small  red potatoes, diced
• 2  onions, chopped
• 2  garlic cloves, minced
•  salt, to taste
•  chili paste, to taste
• 1  cup white wine
• 1  cup water
• 5 1⁄4 cups cornmeal
• 1⁄2 cup dried black-eyed peas
• 2  large sweet potatoes, diced
• 1⁄2 cup savoy cabbage, shredded
• 2  bay leaves

Directions

1. Add the beef, bacon, sausages and pig trotter to a pot. Add oil and saute for 5 minutes. Add the red potatoes, garlic, onion, chilli paste, bayleaves and salt. Saute until onions are translucent, stirring occasionally. Add 1 cup white wine then cover the pot and reduce to a simmer. Check in 20 minutes. Add cup of water. Return to a simmer and cook for 20 minutes, topping-up the water as necessary.
2. Meanwhile add the corn and beans to a pot with enough water to cover. Bring to a boil and cook covered until the beans are tender (1 1/2 hour approx.). Transfer to a larger pot and add the meat mixture. Add a little more water, if necessary then bring to a boil and cook for 30 minutes before adding the potatoes, cassava and cabbage.
3. Cook for a further 25 minutes then take off the heat, allow to stand for 10 minutes and serve immediately.