Cachupa

Cachupa is a cherished dish originating from the Cape Verde islands in West Africa. This hearty, slow-cooked stew typically features a blend of corn, beans, cassava, sweet potatoes, and either fish or meat. Sometimes, it even includes morcela, a type of blood sausage. Recognized as the national dish of Cape Verde, cachupa varies from island to island. Some versions are more lavish, known as "cachupa rica" while others are simpler, referred to as "cachupa pobre."

One of the wonderful aspects of cachupa is the versatility of its leftovers. People often refry it to create delectable dishes such as cachupa frita, cachupa guisada, or cachupa refogada, all of which mean "fried cachupa." This refried variant is a popular breakfast choice, often accompanied by a fried egg, local sausage (linguiça), or fried mackerel.

Cachupa's popularity extends beyond Cape Verde. It has also found a home in São Tomé and Príncipe, likely introduced by Cape Verdeans. The São Toméan version of cachupa incorporates green beans, broad beans, and corn into the mix.

The cultural impact of cachupa extends to the music world as well. In 2013, musician Carmen Souza released an album titled "Kachupada" dedicated to this traditional stew. The album celebrates cachupa and highlights its cultural significance in Cape Verde and beyond.