{"id":24156,"date":"2022-05-11T00:32:45","date_gmt":"2022-05-11T04:32:45","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=24156"},"modified":"2024-10-02T13:53:14","modified_gmt":"2024-10-02T17:53:14","slug":"cape-verdean-stew-cachupa","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/cape-verdean-stew-cachupa\/","title":{"rendered":"Cape Verdean Stew (Cachupa)"},"content":{"rendered":"
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Cachupa (Cape Verdean Stew) \/ Guiso Caboverdiano \/ Cozido Cabo Verdiano<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p>\n<\/div>\n

\"\"<\/div>\n<\/div>\n

English<\/h1><\/p>\n

Servings per recipe: 12
\nServing size: 1 cup
\nPrep time: 15 minutes
\nCook time: 35 minutes
\nCost: $17.11 per recipe\/ $1.43 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 1 tablespoon olive oil<\/li>\n
  • 1 medium white onion, diced or 1 cup frozen chopped onion<\/li>\n
  • 2 large carrots, peeled, halved, and sliced<\/li>\n
  • 1 medium sweet potato, diced<\/li>\n
  • 4 cloves garlic, chopped fine<\/li>\n
  • 2 bay leaves<\/li>\n
  • 8 ounces lingui\u00e7a (chorizo), halved and sliced<\/li>\n
  • 1 (15 ounce) can diced tomatoes, no salt added<\/li>\n
  • 2 quarts low sodium chicken broth<\/li>\n
  • 3 cups green cabbage, thinly sliced<\/li>\n
  • 1 tablespoon chili powder<\/li>\n
  • \u00bd teaspoon black pepper<\/li>\n
  • 1 teaspoon salt<\/li>\n
  • 4 cups frozen chopped kale<\/li>\n
  • 1 (15 ounce) can hominy, drained and rinsed<\/li>\n
  • 1 (15 ounce) can low sodium kidney beans, drained and rinsed<\/li>\n
  • \u00bc cup basil, chopped (optional)<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. In a large pot over medium heat, add oil. Once heated through add onions, carrots, and sweet potato, and cook until lightly softened, about 5 minutes.<\/li>\n
    2. Add garlic, bay leaves, and lingui\u00e7a, and continue cooking 5 more minutes or until lingui\u00e7a is lightly browned.<\/li>\n
    3. Add tomatoes (with juice), broth, cabbage, chili powder, black pepper, and salt. Bring to a boil, and reduce heat to simmer for about 15 minutes.<\/li>\n
    4. Stir in kale, hominy, and kidney beans, and cook until heated through.<\/li>\n
    5. Remove bay leaves and garnish with basil.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      Pre-cut produce costs more. Save money by cutting up your own fruits and vegetables.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Porciones por receta: 12
      \nTama\u00f1o de porci\u00f3n: 1 taza
      \nTiempo de preparaci\u00f3n: 15 minutos
      \nTiempo de cocci\u00f3n: 35 minutos
      \nCosto: $17.11 por receta\/ $1.43 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 1 cucharada aceite de oliva<\/li>\n
      • 1 cebolla blanca mediana, cortada en cubitos o 1 taza de cebolla picada congelada<\/li>\n
      • 2 zanahorias grandes, peladas, cortadas por la mitad y en rodajas<\/li>\n
      • 1 batata mediana, cortada en cubitos<\/li>\n
      • 4 dientes de ajo, picados finos<\/li>\n
      • 2 hojas laurel<\/li>\n
      • 8 onzas lingui\u00e7a (chorizo), cortado a la mitad y rebanado<\/li>\n
      • 1 lata (15 onzas) tomates cortados en cubitos, sin sal a\u00f1adida<\/li>\n
      • 2 cuartos caldo de pollo bajo en sodio<\/li>\n
      • 3 tazas repollo verde, en rodajas finas<\/li>\n
      • 1 cucharada chile en polvo<\/li>\n
      • \u00bd cucharadita pimienta negra<\/li>\n
      • 1 cucharadita sal<\/li>\n
      • 4 tazas col rizada picada congelada<\/li>\n
      • 1 lata (15 onzas) ma\u00edz pozolero, enjuagado<\/li>\n
      • 1 lata (15 onzas) frijoles rojos bajos en sodio, enjuagados<\/li>\n
      • \u00bc taza albahaca picada (opcional)<\/li>\n<\/ul>\n

        Preparaci\u00f3n<\/h2>\n
          \n
        1. En una olla grande a fuego medio, agregue aceite. Una vez caliente, agregue las cebollas, las zanahorias y la batata, y cocine hasta que se ablanden ligeramente, aproximadamente 5 minutos.<\/li>\n
        2. Agregue el ajo, las hojas de laurel y la lingui\u00e7a, y contin\u00fae cocinando 5 minutos m\u00e1s o hasta que la lingui\u00e7a est\u00e9 ligeramente dorada.<\/li>\n
        3. Agregue los tomates (con jugo), el caldo, el repollo, el chile en polvo, la pimienta negra y la sal. Llevar a ebullici\u00f3n y reducir el fuego a fuego lento durante unos 15 minutos.<\/li>\n
        4. Agregue la col rizada, el ma\u00edz y los frijoles y cocine hasta que se caliente por completo.<\/li>\n
        5. Retire las hojas de laurel y decore con albahaca.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          Los alimentos pre-cortados cuestan m\u00e1s. Ahorre dinero cortando sus propias frutas y verduras.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Por\u00e7\u00f5es por receita: 12
          \nTempo de prepara\u00e7\u00e3o: 15 minutos
          \nTempo de cozimento: 35 minutos
          \nTamanho da por\u00e7\u00e3o: 1 copo
          \nCusto: $17.11 por receita, $1.43 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 1 colher de sopa de azeite<\/li>\n
          • 1 cebola branca m\u00e9dia em cubos ou 1 copo de cebola picada congelada<\/li>\n
          • 2 cenouras grandes, descascadas, cortadas ao meio e fatiadas<\/li>\n
          • 1 batata-doce m\u00e9dia, cortada em cubos<\/li>\n
          • 4 dentes de alho bem picados<\/li>\n
          • 2 folhas de louro<\/li>\n
          • 8 on\u00e7as de lingui\u00e7a (chorizo), cortada ao meio e fatiada<\/li>\n
          • 1 lata de tomate em cubos (15 on\u00e7as), sem adi\u00e7\u00e3o de sal<\/li>\n
          • 2 litros de caldo de galinha com baixo teor de s\u00f3dio<\/li>\n
          • 3 copos de repolho verde*, fatiado fino<\/li>\n
          • 1 colher de sopa de tempero \u201cchili\u201d<\/li>\n
          • \u00bd colher de ch\u00e1 de pimenta-do-reino<\/li>\n
          • 1 colher de ch\u00e1 de sal<\/li>\n
          • 4 copos de couve picada congelada<\/li>\n
          • 1 lata (15 on\u00e7as) de canjica, enxaguada<\/li>\n
          • 1 lata (15 on\u00e7as) de feij\u00e3o vermelho com baixo teor de s\u00f3dio, enxaguado<\/li>\n
          • \u00bc copo de manjeric\u00e3o picado (opcional)<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Em uma panela grande em fogo m\u00e9dio, adicione o \u00f3leo. Depois de aquecido, adicione a cebola, as cenouras e a batata-doce e cozinhe at\u00e9 ficarem levemente macios, cerca de 5 minutos.<\/li>\n
            2. Adicione o alho, as folhas de louro e a lingui\u00e7a e continue cozinhando por mais 5 minutos ou at\u00e9 que a lingui\u00e7a esteja levemente dourada.<\/li>\n
            3. Adicione os tomates (com suco), o caldo de galinha, o repolho, o tempero \u201cchili\u201d, a pimenta-do-reino e o sal. Deixe ferver e reduza o fogo, deixando ferver levemente, por cerca de 15 minutos.<\/li>\n
            4. Adicione a couve, a canjica e o feij\u00e3o e cozinhe at\u00e9 tudo ficar aquecido.<\/li>\n
            5. Retire as folhas de louro e decore com manjeric\u00e3o.<\/li>\n<\/ol>\n

              Dica para economizar dinheiro:<\/h1>

              Produtos pr\u00e9-cortados custam mais. Economize dinheiro cortando as frutas e os vegetais em casa.<\/p><\/div><\/section><\/section><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"

              Cachupa (Cape Verdean Stew) \/ Guiso Caboverdiano \/ Cozido Cabo Verdiano  <\/p>\n","protected":false},"author":3092,"featured_media":24158,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[490,13,135,22],"tags":[],"class_list":["post-24156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community-recipe-project","category-main-dish","category-recipe","category-soup"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/3092"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=24156"}],"version-history":[{"count":5,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24156\/revisions"}],"predecessor-version":[{"id":26403,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24156\/revisions\/26403"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/24158"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=24156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=24156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=24156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}