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Cachupa 2.jpg
Type Stew
Place of origin Cape Verde
Main ingredients Fish or meat (sausage, beef, goat, or chicken), corn, beans
Cookbook: Cachupa  Media: Cachupa

Cachupa (Portuguese pronunciation: [kɐˈʃupɐ], Cape Verdean Creole, Badiu: Kachupa) is a famous dish from the Cape Verde islands, West Africa. This slow cooked stew of corn (hominy), beans, cassava, sweet potato, fish or meat (sausage, beef, goat or chicken) is often referred to as the country's national dish.[1] Each island has its own regional variation. The version of the recipe called cachupa rica tends to have more ingredients than the simpler, cachupa pobre.

Cachupa frita[edit]

Cachupa frita (also known as cachupa guisada)

Cachupa leftovers are often re-fried, the resulting dish being called cachupa frita, cachupa guisada or cachupa refogada, meaning "fried cachupa".[2][3] This dish may be served for breakfast with a fried egg and a fried local sausage (linguiça) or fried mackerel.[4][5][6][7]


There is also a Cachupa Rica style that is served at Quintal da Música, music restaurant and club in the Plateau and the Center of Praia.[8]

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.


Carmen Souza's fifth and most recent studio album, titled as Kachupada (the Badiu form) is about this traditional food, it was released in 2013.

See also[edit]


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. 49-50 ISBN 2-86537-596-X (French)
  • Jeanne, Jacob, Ashkenazi, Michael: The World Cookbook: The Greatest Recipes from Around the Globe. ABC-CLIO, 2014, p. 234. ISBN 1610694694

External links[edit]