🇦🇴 Angolan Cuisine

Catchupa Angolana

Angolan Hominy Stew

Prep Time 3 hours

Servings 8

Difficulty Medium

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.

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.