cachupa

Cachupa is a traditional Cape Verdean stew and the country’s national dish. It is a hearty, slow‑cooked preparation based on maize (corn), beans, and root vegetables such as cassava or sweet potato, with a range of other vegetables. The meat component varies by availability and region, commonly including pork, beef, sausage (chouriço), and sometimes chicken or fish. The ingredients are simmered together in a large pot, traditionally a caldeira, for several hours until the flavors meld and the starches thicken the broth. Some versions emphasize fish or shellfish when available.

There are two broad variants: cachupa rica (rich cachupa), which uses more meat and fish, and cachupa pobre (poor cachupa), which relies more on beans, corn, and vegetables with little or no meat. A common practice is to prepare the dish in stages: a base of maize, beans, cassava, and aromatics; later adding meat, and near the end folding in leafy greens.

Cachupa is associated with Cape Verdean identity and is commonly served as a centerpiece for family gatherings and celebrations. It is also popular among Cape Verdean diaspora communities, where it has been adapted to available ingredients. The dish reflects the archipelago’s history of African, European, and Atlantic influences and remains a culinary symbol of Cape Verde.