|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. 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 and most recent studio album, titled as Kachupada (the Badiu form) is about this traditional food, it was released in 2013.
- Raymond Almeida. "Cachupa di Cabo Verde". UMassD.
- "Recipes for Cachupa" (in Portuguese). SAPO CV.
- "Mae Preta" (in Portuguese).
- "Sabor Crioulo" (in Portuguese).
- Cachupa at santiagocv.com (French)
- "Recipe for Cachupa Rica, 5tal da Música style" (in Portuguese). SAPO.
- 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
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