Waching daily Jan 2 2018

Hi everyone, Sabores de Criola presents Cachupa with Chef Luisa Soares Santos

that will teach us how to make Cachupa with meat

We will make a normal cachupa while there are many different ways for cachupa.

We put a bit of white corn…

Mixed with red corn…

A little of dried peas…

A little of navy beans…

A little of large lima beans…

Now we're washing all those beans.

Now the beans are washed and ready for the pressure cooker.

There are people that leave the beans soaked in water overnight.

Why do you soak the beans overnight?

It's easier and faster to cook the beans in a pressure cooker and for those

who want, can cook the bean in the morning in a cooking pot for a longer time.

In the past no one had a pressure cooker and today everyone has one.

These are washed and soaked.

Now cook the beans in the pressure cooker.

Here's the pressure cooker

Let's have the beans well spread then add them in the cooker.

Do you add alot?

For a pressure cooker we'll need enough

Add enough but not completely everything.

So you leave enough space for the meat afterwards..

I'll cover the beans with water and let it cook for 10-20min.

Now i'll let the pressure cooker cook for 20 minutes

How long does it takes for those beans to be cooked?

Approx. 10-15min then check if the beans are soft or not. If not let it cook a bit longer.

What are we going to do while it's cooking?

Get another cooking pot.

I forgot to add the pork belly (lard) to add flavor to these bean.

Pork belly (lard)

- Pork belly from our country. Pork belly (lard)

Pork belly (lard)

Put it together with the beans in the pressure cooker.

Let's add a couple of laurel leaves?

Sweet Potatoes

Cassave

Let's peel them all, rinse them, then add them with the broth.

a cabbage

slice it in pieces and sautéed them with onions and garlic in a separate pan

When cachupa is cooking i'll join them together.

Let's peal the sweet potatoes?

Slice them.

Now the cassave

I was checking the time.

If the cookers reachers pressure then it will start to whistle.

So It will start to whistle?

When we cutting cassave, we'll to remove the woody core in the middle.

Oh in the middle

I didn't knew we had to remove the woody core in the middle.

So with Cassave people you'll need to remove the woody core in the middle.

Something new learned for those who didn't knew.

Do you put a lot of cassave

I'm adding enough for 4-6 persons as this cooking pot is too small.

This cooking pot is good for at least 4 persons. more or less.

I'll put only these so that the people know.

Now i'm going to wash/rinse them.

As it's washed and we'll then start the sauté for this cachupa.

What are we slicing now?

... Cabbage.

Slice it in quarters also remove the coarse stems.

So will it boil much quicker that way.

As it's washed, we'll leave it in water to avoid gaining a dark color.

Now we're taking the cooking pot with the sautéed onions. Everything mixed with the sausage, onion and olive oil.

Olive oil.

Onion.

She pours a bit of olive oil not too much.

Just enough to sauté all the ingredients

Onions You're shredding the onion.

in three pieces? - Depends...

For 4 persons...

Sautée the onions until it has golden browned color.

You'll have to stir the mix of sausage and bacon for it to sauté enough.

We also use meat but we're making a simple cachupa. A cachupa that you prepare when expecting visit.

Let's leave it to sauté further and we'll wait a bit.

Now we wait until the broth is done. Then we'll mix everything together.

Now we add some bacon to the dish. The bacon will give it more flavor.

Stir it for a bit.

Now we'll let the broth cook until it's ready, slowly...

... together with potatoes and cabbage.

How long will this take?

I'll stop it over 5 minutes.

Ok, is this the end of the 1st part?

Yes, this part is done and we'll wait until this broth is ready.

Ok, it's good.

The broth is cooked and ready to cook further with the sautéed ingredients.

Add the broth in the Cooking Pot

then a bit water into the pressure cooker…

The water will absorb the flavor.

Oh this way it's more like a soup now.

Now we will use this cooking pot.

So now you're increasing the heat?

Do we add the potatoes.

How long does it takes to be ready?

It has to be well done before we add the others ingredients?

Then it takes time to prepare?

That's the way cachupa is made?

It takes up to an hour or an hour and half,... it depends.

a pressure cooker reduces the cooking time.

when using normal cooking pot, the process will take some time to finish.

In Cabo Verde, they got up early in the morning to prepare cachupa in a normal cooking pot.

with an old fashion wood stove.\A wood stove?

What is a wood stove?

Four stones to make a woodstove underneith burning wood while the cooking pot cooks on top of the stones

This gives it's natural flavor for our people.

Now we'll leave it cooking for a while.

We add some salt.

Cabbage

So this cassave takes less time to get cooked? Yes, now sweet potatoes.

Cassave cooks really quick, so II'll leave it for at the end.

In how many minutes will be?

At least 45min.

So it's first sweet potatoe and then cabbage… - cause Cassave cooks faster

So we leave Cassave for in the end.

Like the sausage we'll add in a bit.

Ah together with the sausage. Like the sausage we'll add in a bit.

Let's put the cover on top and let it cook slowly.

Ok what do we do now?

Now we add cassave. Ok what do we do now?

Now we add cassave.

How do we know when it's really cooked

We'll check the right level of boiling by poking them with a fork.

Let us check.

So you're checking if the vegetables have softer texture.

Cabbage

Cabbage. Cabbage

Cabbage

This is almost ready and will be ready when cassave is added.

Let's check the belly pork, and it has a good color.

All beans except kidney beans are cooked and will let it cook further…

everything with the cassave together.

Does it matter that the beans will be overcooked?

You should prepare it stages so that the beans aren't overcooked too much.

so let's check the beans first... the corn is ready.

Take a bit with a spoon and check if the beans are still crunchy or underdone then check again after.

So it has to be just right, not too much like the potatoes?

It has to be "al dente" like how the Italians call it.

It's still underdone so I understand it.

For the people that do not have knowledge on preparing cachupa won't know how the beans should be.

I've added the cassave and now also i'll add the sausage.

This will give it's final flavor.

Now let it cook further for at least 20-30 minutes on low heat.

Our dish is ready, now i'll remove and separate all main ingredients.

Sweet Potato

Cassave

Is the cassave done now? - Everything is done.

So first you remove all the potatoes?

Cassave is well-done.

Now i'm removing the sausages.

What about the pork lard? ...And the cabbage.

Why do you take the cabbage as well?

You serve it on the table where everyone takes what it wishes.

Leave the pork belly with the cachupa for it's taste.

So it's really important for your dish, people pork belly is an important ingredient.

Now i'll be pouring a bit of the cachupa.

Some people separate the juice from the dish, so we can have Cachupa for lunch.

Why do they separate the juice?

So tin the morning they have cachupa with baked egg and some sausage. Have a cup of coffee and you'll have breakfast or lunch.

And in the end the juice will become like a soup.

Thank you Chef Luisa to teach us how to make Cachupa and until next time

Ok next time if needed i'll be there.

Sabores de Criola bye and until next time.