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Cape Verde Sausage Stew (Cachupa) By Judith Finlayson

Cape Verde is a collection of islands off the west coast of Africa, and cachupa is their national dish. There are many different versions, but most are based on some kind of pork or perhaps freshly caught fish, although vegetables may be substituted.

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Yields1 Serving
Prep Time30 minsCook Time3 hrs 30 minsTotal Time4 hrs
 1 tbsp (15 mL) oil
 1 onion finely chopped
 4 cloves garlic, minced
 2 bay leaves
 1 can (14 oz/ 398 mL) tomatoes, with juice
 12 cups (500 mL) chicken stock
 1 piece (1 lb/500 g) fresh pork belly (see Tips), cut into 6 pieces
 1 small green cabbage (about 1 lb/500 g), 1 cored and quartered
 1 sweet potato, peeled and cut into chunks (about 1 inch/2.5 cm)
 1 can (15 oz/425 g) hominy, drained
 1 cup (250 mL) drained cooked red kidney beans (see Tips)
 8 oz (250 g) dry-cured chorizo sausage, thinly sliced

Ingredients

 1 tbsp (15 mL) oil
 1 onion finely chopped
 4 cloves garlic, minced
 2 bay leaves
 1 can (14 oz/ 398 mL) tomatoes, with juice
 12 cups (500 mL) chicken stock
 1 piece (1 lb/500 g) fresh pork belly (see Tips), cut into 6 pieces
 1 small green cabbage (about 1 lb/500 g), 1 cored and quartered
 1 sweet potato, peeled and cut into chunks (about 1 inch/2.5 cm)
 1 can (15 oz/425 g) hominy, drained
 1 cup (250 mL) drained cooked red kidney beans (see Tips)
 8 oz (250 g) dry-cured chorizo sausage, thinly sliced

Directions

Cape Verde Sausage Stew (Cachupa) By Judith Finlayson

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