Catchupa Angolana

Name: Catchupa Angolana
Prep time: 30 min
Cook time: 125 min
Total time: 155 min
Yield: 8 servings
Cuisine: Angolan
Ingredients: 300g dried hominy corn, soaked overnight; 200g dried kidney beans, soaked overnight; 500g chicken thighs, bone-in; 2 onions, diced; 4 cloves garlic, minced; 3 tomatoes, chopped; 2 sweet potatoes, cubed; 200g pumpkin, cubed; 2 tbsp palm oil; 2 bay leaves; Salt and pepper

Catchupa (kah-CHOO-pah)

Angolan Hominy Stew

⏱ Prep Time 3 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 464 kcal

A robust stew of dried hominy corn and beans slow-cooked with vegetables, chicken, and spices. The Angolan cousin of Cape Verdean cachupa, rich and deeply satisfying.

Nutrition & Info

Protein 28.0g

Carbs 52.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large heavy pot wooden spoon

Presentation Guide

Vessel: deep serving bowl

Garnishes: drizzle of olive oil, fresh herbs

Accompaniments: gindungo hot sauce, bread

Ingredients

300g dried hominy corn, soaked overnight
200g dried kidney beans, soaked overnight
500g chicken thighs, bone-in
2 onions, diced
4 cloves garlic, minced
3 tomatoes, chopped
2 sweet potatoes, cubed
200g pumpkin, cubed
2 tbsp palm oil
2 bay leaves
Salt and pepper

Instructions

1
Drain soaked hominy and beans. Boil together in a large pot for 1 hour until starting to soften.
2
Add chicken thighs, onions, garlic, tomatoes, and bay leaves. Simmer 45 minutes.
3
Remove chicken, shred meat, discard bones. Return meat to pot.
4
Add sweet potatoes and pumpkin. Cook 20 more minutes until all vegetables are tender.
5
Stir in palm oil. Season well with salt and pepper.
6
Serve in deep bowls. Drizzle with olive oil. Pass gindungo at the table.

💡

Did You Know?

Catchupa takes so long to cook that Angolan families often start it the night before, letting it simmer while they sleep.

Chef's Notes

Equipment Tips

large heavy pot
wooden spoon

Garnishing

drizzle of olive oil, fresh herbs

Accompaniments

gindungo hot sauce, bread

The Story Behind Catchupa Angolana

Catchupa connects Angola to the broader Lusophone culinary world, sharing roots with Cape Verde's national dish. The Angolan version distinguishes itself with palm oil, local vegetables, and a heavier use of hot peppers. This one-pot stew was born from the need to stretch ingredients to feed large families, and it remains one of the most generous and communal dishes in Angolan cooking.

🕐 Traditionally enjoyed weekend meal, celebrations 📜 Origins: Luso-African fusion

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