Cachupa Santomense

Name: Cachupa Santomense
Prep time: 15 min
Cook time: 125 min
Total time: 140 min
Yield: 6 servings
Cuisine: Sao Tomean
Ingredients: 300g dried hominy corn, soaked overnight; 200g kidney beans, soaked overnight; 2 sweet potatoes, cubed; 1 large onion, diced; 4 cloves garlic, minced; 3 ripe tomatoes, chopped; 3 tbsp palm oil; 1 bay leaf; Salt and pepper; 200g kale or collard greens, chopped

Cachupa Santomense (kah-SHOO-pah sahn-toh-MEN-seh)

Corn and Bean Stew

⏱ Prep Time 15 min + soaking

📈 Difficulty Medium

👥 Servings

🔥 Calories 396 kcal

A hearty stew of hominy corn, kidney beans, sweet potato, and vegetables simmered with palm oil — the Sao Tomean cousin of Cape Verdean cachupa.

Nutrition & Info

Protein 14.0g

Carbs 58.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large stockpot wooden spoon

Presentation Guide

Vessel: deep clay bowl

Garnishes: drizzle of palm oil

Accompaniments: crusty bread, hot sauce

Ingredients

300g dried hominy corn, soaked overnight
200g kidney beans, soaked overnight
2 sweet potatoes, cubed
1 large onion, diced
4 cloves garlic, minced
3 ripe tomatoes, chopped
3 tbsp palm oil
1 bay leaf
Salt and pepper
200g kale or collard greens, chopped

Instructions

1
Drain corn and beans. Boil in fresh water for 1 hour until beginning to soften.
2
Heat palm oil in a separate pot. Saute onion and garlic until fragrant.
3
Add tomatoes and cook until broken down, about 8 min.
4
Add the par-cooked corn and beans with their liquid. Add bay leaf.
5
Simmer 45 min, then add sweet potato and greens. Cook 20 min more until everything is tender.
6
Season with salt and pepper. Serve in deep bowls.

💡

Did You Know?

Cachupa arrived on Sao Tome with Cape Verdean contract workers in the 19th century and was adopted into local cuisine with the addition of more palm oil and tropical root vegetables.

Chef's Notes

Equipment Tips

large stockpot
wooden spoon

Garnishing

drizzle of palm oil

Accompaniments

crusty bread, hot sauce

The Story Behind Cachupa Santomense

The presence of cachupa on Sao Tome traces the migration of Cape Verdean laborers who came to work on the islands' cacao plantations in the 1800s. They brought their beloved corn and bean stew, which Sao Tomean cooks adapted with local sweet potatoes, palm oil, and greens. It stands as a testament to how migration and labor history shaped the islands' cuisine.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Cape Verdean influence, 19th century

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