Cachupa, stew or curry from Cape Verde: what it is and how it is eaten

Cachupa is a slow-cooked stew from Cape Verde made with corn (hominy), beans, and either fish or meat such as sausage, pork, beef, goat, or chicken. Known as the national dish, it appears in many variations across the islands and is also popular in São Tomé and Príncipe.

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Cachupa is the national dish of Cape Verde.
It is a slow-cooked stew of corn, beans, and fish or meat.
Leftover cachupa is often fried and eaten for breakfast.
Each island in Cape Verde has its own version.
Cachupa is also popular in São Tomé and Príncipe.

What is Cachupa?

Cachupa is a hearty stew from the Cape Verde islands, built around corn (often hominy) and beans. It includes either fish or various meats, such as sausage, pork, beef, goat, or chicken. Blood sausage (morcela) is often added for extra depth. The dish is thick and rustic, with a mix of legumes and protein simmered together until flavors meld. Each island has its own take, so the exact look and taste can change, but it is always filling and savory.

Where does Cachupa come from?

Cachupa comes from Cape Verde, an island nation off West Africa, where it is considered the national dish. Its roots are in local agriculture and the need for a sustaining meal, using corn and beans as staples. Over time, fish and meats were added, and each island developed its own version. The dish later spread to São Tomé and Príncipe, where it remains popular. The tradition of slow-cooking reflects both resourcefulness and communal eating.

How is Cachupa made?

To make cachupa, corn and beans are simmered slowly, often for hours, until tender. Fish or a mix of meats—such as sausage, pork, beef, goat, or chicken—are added, sometimes with blood sausage for richness. The stew is cooked until everything is soft and the flavors have blended. Leftover cachupa is sometimes fried the next day, creating a new dish called cachupa frita or cachupa guisada, often served with fried eggs or sausage.

How and when is Cachupa eaten?

Cachupa is eaten at any meal, from breakfast to dinner. The fresh stew is usually served hot, but leftovers are commonly fried and eaten for breakfast, sometimes with a fried egg or local sausage. It is a dish for everyday life, shared among family or friends. In restaurants, it may appear as a special or in a richer form called cachupa rica, with more ingredients.

Kinds of Cachupa

There are two main types: cachupa rica, which is richer and includes more meats and ingredients, and cachupa pobre, a simpler version with fewer additions. Each Cape Verdean island has its own way of making cachupa, changing the mix of beans, meats, or fish. In São Tomé and Príncipe, the stew is made with green beans, broad beans, and corn. Leftovers are fried for a different texture and flavor.

What Cachupa means

Cachupa is a symbol of Cape Verdean identity and hospitality. It is recognized as the national dish, and its preparation and sharing are part of daily and social life. The dish has inspired music and art, such as Carmen Souza’s album 'Kachupada.' In Cape Verde, it is a point of pride, and each family may have its own cherished recipe.

Questions people ask about Cachupa

What is cachupa made of?

Cachupa is made with corn (hominy), beans, and either fish or meats such as sausage, pork, beef, goat, or chicken. Blood sausage is often included.

Where does cachupa come from?

Cachupa comes from Cape Verde, an island country off the coast of West Africa. It is also popular in São Tomé and Príncipe.

How is cachupa usually served?

Cachupa is served as a stew, often hot. Leftovers are commonly fried and served for breakfast, sometimes with fried eggs or sausage.

Are there different types of cachupa?

Yes. Cachupa rica is a richer version with more ingredients, while cachupa pobre is simpler. Each island has its own variation.

Is cachupa vegetarian?

Cachupa can be made with fish, meat, or just beans and corn, so the diet varies. Some versions are vegetarian, but many include meat or fish.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Cachupa", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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