Cachupa Rica

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• Servings: 8
• 1/2 lb beef, cubed
• 1/2 lb bacon, cubed
• 4 linguica sausage, sliced thinly
• 1 lamb trotter
• 3 tablespoons oil
• 2 small red potatoes, diced
• 2 onions, chopped
• 2 garlic cloves, minced
• salt, to taste
• chili paste, to taste
• 1 cup wine
• 1 cup water
• 5 1/4 cups cornmeal
• 1/2 cup dried black-eyed peas
• 2 large sweet potatoes, diced
• 1/2 cup savoy cabbage, shredded
• 2 bay leaves

Recipe

• 1 add the beef, bacon, sausages and pig trotter to a pot. add oil and saute for 5 minutes. add the red potatoes, garlic, onion, chilli paste, bayleaves and salt. saute until onions are translucent, stirring occasionally. add 1 cup wine then cover the pot and reduce to a simmer. check in 20 minutes. add cup of water. return to a simmer and cook for 20 minutes, topping-up the water as necessary.
• 2 meanwhile add the corn and beans to a pot with enough water to cover. bring to a boil and cook covered until the beans are tender (1 1/2 hour approx.). transfer to a larger pot and add the meat mixture. add a little more water, if necessary then bring to a boil and cook for 30 minutes before adding the potatoes, cassava and cabbage.
• 3 cook for a further 25 minutes then take off the heat, allow to stand for 10 minutes and serve immediately.