Cachupa, a slow cooked stew of corn, beans, vegetables and meat, popular in Africa in a green bowl
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Hearty Cachupa Rica Recipe

This version of cachupa is rich with meats and beans. Slow-cooked over hours and full of flavor, it is perfect for feeding a crowd. 
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: West African
Keyword: Cachupa
Appliance: crockpot, Large Pan
Author: Paromita Datta


  • 3 cups dry hominy
  • 1 cup dry red beans
  • 1/2 cup lima beans
  • 1 large onion chopped
  • 1 tbsp garlic minced
  • 500 gm salted pork chopped
  • 250 gm blood sausage sliced
  • 500 gm tuna or cooked meat
  • 1 small cabbage chopped
  • 1 large sweet potato cut into chunks
  • 1 lb plantain
  • 1 cup squash cubed
  • 2 bay leaves
  • 1 can tomato
  • 1 lb yam
  • 1 handful cilantro leaves fresh
  • salt & pepper to taste
  • olive oil
  • 4-6 cups water


  • Soak the dry red beans, lima beans, and hominy overnight. Drain the water, washing the beans thoroughly. Add the water and bay leaves to the beans and let it cook till they become tender. 
  • In a separate pan, saute the chorizo slices and let its oil seep out. Add the rest of the meat and fish. 
  • When the meats are fried, add the vegetables and saute them together. Add some salt and cover the pan. Let the vegetables and meats cook till tender.
  • When the vegetables are well-cooked, add these to the beans with the can of tomatoes and further cook them for 2-3 hours. Take care that there is enough water to maintain a thick broth-like dish. 
  • When the cachupa is cooked, take it off the stove. Add the cilantro just before serving. It is best enjoyed with plain rice. 


This is a rich version of cachupa. You can tailor it to suit your taste and preferences. For a vegan version, just omit all the meats and fish. It is also sometimes served with a fried egg on top.