CATCHUPA | KATXUPA Traditional Cape Verdean Dish | Step by Step How-To
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✨Ingredients✨
-1 Cup white hominy (Dried corn kernels)
-1 Cup yellow hominy
-½ cup dried kidney beans
-½ cup dried baby lima beans
-½ cup dried large lima beans
-1 package Salted pork or bacon
-1 package of Chourico
-1 package of smoked pork neckbones
-Beef brisket or boneless beef ribs
✨Veggies✨
-1 Bag shredded collard greens
-1-2 Yuca (optional)
-Butternut Squash cut in large pieces(optional)
-1 Carrot Diced (optional)
-1 Sweet potato diced (optional)
-1 Large Onion Sliced
-1 Large tomato chopped
✨Seasonings✨
-Minced Garlic
-Olive Oil
-Salt
-Black Pepper
-Red Pepper Flakes (Optional)
-Chicken Bouillon Cube or Powdered
-Adobo or any other All-Purpose Seasoning
-Bay Leaf
-Tomato Paste
✨FYI✨
- Smoked Pork Neck-bones can be found at most grocery stores. Market Basket or Stop & Shop
- Beef Brisket was found at Star Market. This can also be found at BJ’s. I seasoned all of the meat but only used half in my Cachupa. I froze the other half for next time. Use as much or as little as you please.
- Veggies are optional. Add what you like!
Plenty of people prefer no vegetables except collard greens
-If you don’t have a pressure cooker. Follow the same steps and use a pot to pre-cook your corn & beans separately. It may take about 1.5-2hours for your dried corn & beans to cook
-To preserve your Cachupa - you can drain the excess liquid/sauce after it’s cooked & cooled using a strainer. You can remove your large veggies if you want & freeze in portioned baggies! Thaw out in fridge the night before & enjoy the next day with a fried egg!
#cachupa #catchupa #katxupa
Music: LAKEY INSPIRED - Blue Boi
https://www.youtube.com/watch?v=wAukvwLCVbM&list=LLFnW25Gs3XZGC0olxtHpCiw&index=5&t=0s
