A hearty stew of hominy corn, kidney beans, sweet potato, and vegetables simmered with palm oil — the Sao Tomean cousin of Cape Verdean cachupa.
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
1Drain corn and beans. Boil in fresh water for 1 hour until beginning to soften.
2Heat palm oil in a separate pot. Saute onion and garlic until fragrant.
3Add tomatoes and cook until broken down, about 8 min.
4Add the par-cooked corn and beans with their liquid. Add bay leaf.
5Simmer 45 min, then add sweet potato and greens. Cook 20 min more until everything is tender.
6Season 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.