Cachupa

Drain the soaked hominy corn and beans, place them in a large heavy pot, and cover with about two litres of fresh water. Bring to a boil over high heat, then reduce to a steady simmer and cook for approximately one hour until the corn begins to soften.

While the corn and beans simmer, heat the olive oil in a separate skillet over medium-high heat. Brown the beef chunks on all sides for about five minutes until a golden crust forms, then add them to the pot with the corn and beans.

Slice the sausages into thick rounds and add them to the pot along with the diced onions, minced garlic, and bay leaves. Stir everything together and continue simmering for another thirty minutes.

Add the cubed sweet potatoes, cassava, and chopped cabbage to the pot. These root vegetables will begin to break down and naturally thicken the stew as they cook. Add more water if the stew looks too thick.

Continue simmering on low heat for an additional forty-five minutes to one hour, stirring occasionally to prevent sticking. The cachupa is ready when the corn is fully tender, the beans are creamy, and the meat falls apart easily.

Remove the bay leaves, taste, and season generously with salt and pepper. The stew should be thick and hearty, not soupy. Serve hot in deep bowls, ensuring each portion gets a good mix of corn, beans, meat, and vegetables.