| Country | CABO VERDE |
| Recipes | Capucha |
| Time | 1 hour |
| Effort | 6/10 |
| Cost | £7 |
| Country | CABO VERDE |
| Capital | Praia |
| Population | 543,767 (172nd largest) |
| Area | 4,033 km2 (166th largest) |
| Language | Portuguese (official), Cape Verdean Creole |
| Religion | 85% Christianity |
FOOD FOR THOUGHT
Cabo Verde (a.k.a Cape Verde) is an island nation in the central Atlantic Ocean, off of the most western point of the coast of Africa. The island was populated by Portuguese colonial settlers in the 15th century, achieving independence in 1975. It’s culture is a mix of European and African, similar to those of rural Portugal. For example, music is a cultural bedrock of the archipelago.
The cuisine features staples like fish, corn, rice, tuber vegetables and bananas. One of the most popular dishes is Cachupa, which is a slow-cooked stew of corn, beans and fish/meat. It can also include sweet potatoes or cassava. This is what Mwara cooked this week and it went down a treat. Another nice and easy slow cooker stew! She served it up with polenta cake and greens. YUM.
RECIPES
Cachupa
INGREDIENTS
- 1 tin red kidney beans
- 1 tin corn
- 3 bay leaves
- 1 tsp smoked paprika
- 1 fresh chilli, finely chopped
- 500g Chicken / Beef rib, cubed
- 1 onion, finely chopped
- 1 large sweet potato, diced
- 4 cloves garlic, finely diced
- 4 tsp veg stock, with hot water
METHOD
- Heat some veg oil in a heavy frying pan. Brown the onion for 3 minutes and stir in the garlic, bay leaves and chilli for 1 minute.
- Add all the ingredients into the slow cooker. Turn on medium-high and cook for 3-4 hours. The meat should be soft and tender, and the vegetables cooked through.
- Remove the bay leaves and let it stand for 30 minutes before serving. Dish it up with polenta or another type of grain, sprinkled with fresh coriander.
Obrigado and see you in Cambodia! M + B
