Angolan Cachupa Sausage Stew Recipe is a rich, hearty dish with deep roots in the culture of West Africa, originally coming from Cape Verde. This stew brings together beans, hominy, meats like sausage and bacon, and often vegetables like cabbage and cassava. It’s a slow-cooked meal, packed with flavor, that brings comfort and plenty of nourishment—no wonder it’s so popular at family dinners and gatherings.
The dish reflects a blend of influences from Portuguese colonial history and local African ingredients, evolving uniquely in Angola. Folks often enjoy it as a main meal, but you’ll also find people reheating and frying it for breakfast. Cachupa’s versatility and layered taste make it something you really ought to try at home.
We’ve gathered the best insights and tips on preparing this traditional Angolan stew, so you can bring a taste of West Africa to your kitchen. Whether you’re new to cooking Cachupa or just want to nail that authentic flavor, this guide should get you pretty close.
Angolan Cachupa Sausage Stew RecipeKey Takeaways
- Cachupa is a traditional West African stew—slow-cooked, hearty, and filling.
- It combines beans, hominy, sausage, and vegetables for a balanced, satisfying meal.
- You can serve it as a main dish or reheat it for breakfast with a little extra flair.
Angolan Cachupa Sausage Stew Recipe Ingredients
This recipe makes about 6 servings
Prep time: 20 minutes
Cooking time: about 2 hours (worth it for the deep flavors)
2 cups hominy, (alkali processed corn)
1 cup kidney beans, red soaked overnight
1 lb chicken, thighs cut into pieces
1/2 lb beef, brisket cut into chunks
1/2 lb sausage or chorizo, smoked Portuguese sliced
4 slices smoked bacon, chopped
1 onion, diced
3 cloves garlic, minced
3 tomatoes, chopped
2 cups squash, (butternut or similar), peeled and cubed
1 plantain, peeled and sliced
1 cup sweet potato, peeled and cubed\
1 cup yuca, (cassava), peeled and cut into chunks
2 cups kale, or cabbage, chopped
2 bay leaves
1 teaspoon paprika
Salt and pepper, to taste
4 cups water, or broth
Angolan Cachupa Sausage Stew Recipe Cooking Instructions
Start by soaking the beans and hominy in water overnight. This softens them and cuts down the cooking time.
Rinse the soaked beans and hominy well, then toss them into a large pot with fresh water. Bring it all to a boil, then lower the heat and let it simmer. Cook gently until the beans and hominy start to get tender.
While those go, get your meat ready. We usually go with a mix of sausage, pork, and sometimes beef. Cut everything into bite-sized chunks.
In a separate pan, brown the meats for extra flavor. Fry up some onions and garlic until they turn soft and golden.
Add the browned meat and sautéed onions to the pot with the beans and hominy. Throw in chopped vegetables like sweet potatoes, cabbage, or squash.
Season the stew with salt, pepper, and bay leaves. A little smoked paprika or chili brings some welcome warmth.
Let the whole thing simmer on low. The slow cooking really lets the flavors meld, and the meat turns meltingly tender.
Stir every so often so nothing sticks to the bottom. If things get too thick, just add a splash more water.
Once it’s ready, the stew should be rich and thick, with soft beans and meat that basically falls apart. Serve it piping hot.
Leftover cachupa? Fry it up the next day with onions and sausage for a crispy, hearty breakfast called Cachupa Refogada. Both fresh and reheated versions have their own charm.
Angolan Cachupa Sausage Stew Recipe
Ingredients
- 2 cups hominy (alkali processed corn)
- 1 cup kidney beans red soaked overnight
- 1 lb chicken thighs cut into pieces
- 1/2 lb beef brisket cut into chunks
- 1/2 lb sausage or chorizo smoked Portuguese sliced
- 4 slices smoked bacon chopped
- 1 onion diced
- 3 cloves garlic minced
- 3 tomatoes chopped
- 2 cups squash (butternut or similar), peeled and cubed
- 1 plantain peeled and sliced
- 1 cup sweet potato peeled and cubed
- 1 cup yuca (cassava), peeled and cut into chunks
- 2 cups kale or cabbage, chopped
- 2 bay leaves
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups water or broth
Instructions
- We like to use a mix of meats to get the stew layered flavors. The smoked bacon and sausage add a smoky depth.
- The vegetables include starchy ones like plantain and sweet potato and greens for balance.
- Adding bay leaves and paprika gives a gentle seasoning without overpowering the dish.
- Recipe Step By Step Cooking Instructions
- Start by soaking the beans and hominy in water overnight. This softens them and cuts down the cooking time.
- Rinse the soaked beans and hominy well, then toss them into a large pot with fresh water. Bring it all to a boil, then lower the heat and let it simmer. Cook gently until the beans and hominy start to get tender.
- While those go, get your meat ready. We usually go with a mix of sausage, pork, and sometimes beef. Cut everything into bite-sized chunks.
- In a separate pan, brown the meats for extra flavor. Fry up some onions and garlic until they turn soft and golden.
- Add the browned meat and sautéed onions to the pot with the beans and hominy. Throw in chopped vegetables like sweet potatoes, cabbage, or squash.
- Season the stew with salt, pepper, and bay leaves. A little smoked paprika or chili brings some welcome warmth.
- Let the whole thing simmer on low. The slow cooking really lets the flavors meld, and the meat turns meltingly tender.
- Stir every so often so nothing sticks to the bottom. If things get too thick, just add a splash more water.
- Once it’s ready, the stew should be rich and thick, with soft beans and meat that basically falls apart. Serve it piping hot.
- Leftover cachupa? Fry it up the next day with onions and sausage for a crispy, hearty breakfast called Cachupa Refogada. Both fresh and reheated versions have their own charm.
Nutrition
Cooking Tips
When you make Angolan Cachupa Sausage Stew, patience is your best friend. The dish really needs a long, slow cook to bring out the richness from the meats, beans, and veggies. I’d say use a heavy pot with a lid if you’ve got one—it keeps everything moist and helps the flavors come together.
Soak the beans and hominy the night before to save yourself some time and maybe a little bellyache. It keeps the stew from turning into mush, too.
For the best flavor, go for a mix of smoked sausage, bacon, and some fresh meat. These give the stew a deep, savory backbone. Just don’t get carried away with the salt—smoked meats already bring plenty.
When you fry the sausage and onions before adding them to the pot, let them get a little caramelized. That bit of color really boosts the flavor.
Leftover Cachupa? It reheats beautifully and gets even better when you fry it up for breakfast with eggs. That crispy edge is just unbeatable.
If you’re into spice, toss in a dash of Piri Piri sauce or some fresh chili near the end. Start slow—you can always add more heat, but you can’t take it out.
Give the stew a stir once in a while to keep it from sticking. If the liquid gets low before it’s done, pour in a little more water or broth.
Angolan Cachupa Sausage Stew Recipe Frequently Asked Questions
Cachupa uses a mix of corn, beans, vegetables, and meats or no meat, depending on the style. The dish has both rich and simple versions, each suited for different occasions. It plays an important role in Cape Verdean and Angolan food culture and can be eaten any time of day.
What are the essential ingredients for making traditional a Angolan Cachupa Sausage Stew Recipe?
The core ingredients of a Angolan Cachupa Sausage Stew Recipeare hominy corn, several types of beans, and starchy vegetables like sweet potatoes, yams, and cassava. Traditional recipes add meats such as pork spareribs, chicken, and sausages like chourico or blood sausage. Onions, garlic, tomatoes, and bay leaves add flavor.
How can I adapt the Angolan Cachupa Sausage Stew Recipe for a vegetarian diet?
You can skip the meats and focus on the beans, corn, and vegetables. This version is often called Cachupa Pobre, meaning “poor,” because it lacks meat but remains nutritious and filling. You can also add extra vegetables or plant-based proteins to boost flavor and texture.
Is there a simplified or easy version of the Angolan Cachupa Sausage Stew Recipe?
Yes, some people make a quicker version by using fewer types of beans and omitting harder-to-find ingredients. This streamlined stew may rely on basic hominy, one or two beans, and available root vegetables with simple seasoning. It still holds the dish’s essence but cooks faster.
What is the significance of Angolan Cachupa Sausage Stew Recipe and Cape Verdean cuisine?
Cachupa is the national dish of Cape Verde and a beloved meal in Angola with local variations. It represents cultural heritage and community, often shared among families. The rich version, Cachupa Rica, is made for special occasions, while the simpler Cachupa Pobre is everyday food.
Can the Angolan Cachupa Sausage Stew Recipe be served as a breakfast dish, and if so, how?
Yes, leftover Cachupa often becomes Cachupa Refogada, a fried or pan-cooked dish mixed with onions and sausage until crispy. This is popular in Cape Verde for breakfast or brunch and makes good use of the stew after dinner.
Are there any notable variations of Cthe Angolan Cachupa Sausage Stew Recipe across different Portuguese-speaking countries?
Sure, Cape Verde’s Cachupa usually brings together a hearty mix of meats and vegetables, but over in Angola, folks often switch things up. They’ll toss in whatever vegetables are around and pick from the meats they can get their hands on. Both dishes grew out of those old Portuguese traditions, but you can really taste the local twists and the way people make it their own. Isn’t it kind of fascinating how one stew can travel and change so much, depending on where you eat it?