Cape Verdian Cachupa Rica

Ingredients:

800 g samp (hominy)

200 g kidney beans

200 g lima beans

100 g pinto beans

1 whole chicken, cut into serving pieces

900 g pork or beef spareribs

1 chorizo, sliced

1 blood sausage or black pudding

100 g lean bacon, diced

900 g cabbage, coarsely chopped

900 g tomatoes, quartered

900 g green bananas or plantains, peeled and sliced

900 g yams, peeled and cut into chunks

900 g sweet potatoes, peeled and cubed

900 g squash, peeled and cubed

1 onion, chopped

2 garic cloves, peeled and chopped

2 bayleaves

Handful of chopped coriander

Cooking Instructions:

Add the beans and samp to a bowl, cover with plenty of water and soak over night. The following day add 1.5l water to a large pot along wiht 2 tbsp olive oil, the onion, garlic and bayleaf. Bring to a boil and add the samp and beans. Cook the vegetables (except the tomatoes) in a separate pot, along with the meats (except chicken). Season the chicken and fry in olive oil. Add the tomatoes to the pan and allow to simmer until the beans are almost tender (but not quite done). Now add the cooked vegetables and meats to the bean pot and allow to simmer for 20 minues. Turn off the heat and allow to sit, covered, for half an hour before serving. Arrange the vegetables on a serving platter and palce the meats on top. Garnish with the chopped coriander and serve.

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