food.wikisort.org - Dish
Cachupa (Portuguese pronunciation: [kɐˈʃupɐ], Cape Verdean Creole Katxupa IPA: [kɐˈʧupɐ]) is a famous dish from the Cape Verde islands, West Africa. It is a slow-cooked stew of corn (hominy), beans, cassava, sweet potato, fish or meat (sausage, pork, beef, goat or chicken), and often morcela (blood sausage). Referred to as the country's national dish,[1][2] 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.
 | |
| Type | Stew |
|---|---|
| Place of origin | Cape Verde |
| Main ingredients | Fish or meat (sausage, beef, goat, or chicken), hominy, beans |
Food energy (per serving) | c. 100-200 kcal |
Cachupa guisada
Katchupa leftovers are often re-fried, the resulting dish being called Katchupa frita, cachupa guisada or cachupa refogada, meaning "fried Katchupa".[3][4] This dish may be served for breakfast with a fried egg and a fried local sausage (linguiça) or fried mackerel.[5][6][7][8]
Other
There is also a Cachupa Rica style that is served at Quintal da Música, music restaurant and club in the Plateau and the Center of Praia.[9]
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.
Legacy
Carmen Souza's fifth studio album, titled as Kachupada, is about this traditional food. It was released in 2013.
See also
- Cape Verdean cuisine
- List of African dishes
- List of stews
- Canjica or munguzá - a similar dish popular in northeastern Brazil, however, it uses only corn in preparation
References
- King, Russell (2001). The Mediterranean Passage: Migration and New Cultural Encounters in Southern Europe. Liverpool University Press. p. 104. ISBN 0-85323-646-1.
- Raymond Almeida. "Cachupa di Cabo Verde". UMassD. Archived from the original on 2006-12-05. Retrieved 2006-12-10.
- "Recipes for Katchupa" (in Portuguese). SAPO CV. Archived from the original on 2017-12-30. Retrieved 2017-01-15.
- [dead link]
- "Mae Preta". Pt.livinginlisbon.com (in Portuguese).
- "Sabor Crioulo". Tv1.etp.pt (in Portuguese).
- "Archived copy". Archived from the original on 2017-09-24. Retrieved 2017-01-15.
{{cite web}}: CS1 maint: archived copy as title (link) - "Câmara de Comércio, Indústria e Turismo Portugal Cabo Verde". Portugalcaboverde.com.
- "Recipe for Cachupa Rica, 5tal da Música style" (in Portuguese). SAPO. Archived from the original on 2014-10-24. Retrieved 2018-07-29.
Further reading
- 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 (in French)
- Jeanne, Jacob, Ashkenazi, Michael: The World Cookbook: The Greatest Recipes from Around the Globe. ABC-CLIO, 2014, p. 234. ISBN 1610694694
External links
- Video of a making of a Capeverdean Cachupa at the French cooking program Un diner presque parfait of the M6 network (in French)
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На других языках
- [en] Cachupa
[es] Cachupa
Cachupa se trata de un famoso plato de las islas de Cabo Verde en África Occidental. El plato consiste en un estofado cocinado lentamente con dos tipos de maíz (hominy), tres o cuatro variedades de alubias y pescado o carne (chorizo, salchicha, carne de vacuno, cabra, o pollo). Se acompaña de mandioca, ñame y batata. La cachupa se refiere a menudo como el plato nacional de la cocina de Cabo Verde.[1] Cada isla posee una variación característica de la receta. Se trata de un plato fuerte que en algunas ocasiones se sirve como desayuno.[2]Другой контент может иметь иную лицензию. Перед использованием материалов сайта WikiSort.org внимательно изучите правила лицензирования конкретных элементов наполнения сайта.
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