Catchupa Guisado
Cachupa Refogada (kah-SHOO-pah heh-foh-GAH-dah)
Fried Cachupa
Leftover cachupa pan-fried until crispy and golden, topped with a fried egg — the beloved Cape Verdean breakfast that many say surpasses the original.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Heat olive oil in a large skillet over medium-high heat.
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2
Add sliced onion and fry until golden, about 3 min.
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3
Add leftover cachupa, pressing it flat in the pan. Fry without stirring 5 min until a crispy crust forms.
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4
Flip portions and fry another 4 min until golden on both sides.
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5
Push cachupa to the side, fry eggs sunny-side up in the same pan.
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6
Serve the crispy cachupa topped with fried eggs. Season with salt and pepper.
Did You Know?
Cape Verdeans intentionally make extra cachupa at dinner just so they can enjoy cachupa refogada for breakfast the next morning.
Chef's Notes
Equipment Tips
- large skillet
- spatula
- plate
Garnishing
fried egg on top, hot sauce
Accompaniments
crusty bread, coffee
The Story Behind Catchupa Guisado
Cachupa refogada exemplifies the Cape Verdean philosophy of waste-nothing cooking. What began as a practical way to use leftovers became so popular that it is now considered a dish in its own right, often preferred over the original slow-cooked version.
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