|Place of origin||Cape Verde|
|Main ingredients||Fish or meat (sausage, beef, goat, or chicken), corn, beans|
|c. 100-200 kcal|
Cachupa (Portuguese pronunciation: [kɐˈʃupɐ], Cape Verdean Creole Katxupa IPA: [kɐˈʧupɐ]) is a famous dish from the Cape Verde islands, West Africa. It is a slow-cooked stew of corn (hominy), beans, cassava, sweet potato, fish or meat (sausage, beef, goat or chicken), and often morcela (blood sausage). Referred to as the country's national dish, 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 leftovers are often re-fried, the resulting dish being called cachupa frita, cachupa guisada or cachupa refogada, meaning "fried cachupa". This dish may be served for breakfast with a fried egg and a fried local sausage (linguiça) or fried mackerel.
In São Tomé and Príncipe
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 studio album, titled as Kachupada is about this traditional food, it was released in 2013.
- Cape Verdean cuisine
- List of African dishes
- List of stews
- Canjica or munguzá - a similar dish popular in northeastern Brazil, however, it uses only corn in preparation
- King, Russell (2001). The Mediterranean Passage: Migration and New Cultural Encounters in Southern Europe. Liverpool University Press. p. 104. ISBN 0-85323-646-1.
- Raymond Almeida. "Cachupa di Cabo Verde". UMassD. Archived from the original on 2006-12-05. Retrieved 2006-12-10.
- "Recipes for Cachupa" (in Portuguese). SAPO CV.
- [dead link]
- "Mae Preta". Pt.livinginlisbon.com (in Portuguese).
- "Sabor Crioulo". Tv1.etp.pt (in Portuguese).
- "Archived copy". Archived from the original on 2017-09-24. Retrieved 2017-01-15.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 from the original on 2014-10-24. Retrieved 2018-07-29.
- 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 (in French)
- Jeanne, Jacob, Ashkenazi, Michael: The World Cookbook: The Greatest Recipes from Around the Globe. ABC-CLIO, 2014, p. 234. ISBN 1610694694
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