METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Cape Verdean Cachupa
2023-01-30
https://www.metro.ca/userfiles/image/recipes/cape-verdean-cachupa-12060.jpg
PT4H30M
PT30M
PT5H00M
Cook Dried Beans :Pour off the water with your dry red and white kidney beans-soaked in.In a pot, add your dry white and red kidney beans that have been soaked overnight and fill them with water, so the beans are fully submerged.Boiled beans until tender, which may take about 45 minutes to an hour. Top with more water if necessary and make sure the lid you are using allows for steam to escape the pot while the beans are boiling.When the beans are tender and fully cooked, set aside until ready to add to your stew.Make Stew :In a large separate pot place on the stove on low-medium heat. Add a tablespoon of oil to the pot and add your diced bacon that has been cubed to just about a cm.Cook on low to medium heat to render the bacon fat and stir constantly until the bacon is evenly browned.Add your diced onions. Sautee your onions until translucent.Add your minced garlic and carrots to the pot and saute until the carrot begins to soften.Add your diced tomatoes and saute for about 5-10 minutes until the tomatoes start to stew. Taste and adjust for seasoning.If your brisket is raw, take 1 pound of brisket, whole, season with salt and pepper, and add your pot with your stewed veggies.Top your pot, with your brisket with water or stock until the brisket is fully submerged.Cook on low for 2 ½ hours until the brisket is done. Remove the brisket from the pot, and when cool enough to cut, cut your brisket into cubes and set aside.While your brisket cooks for 2 ½ hours prepare your other veggies like dicing your sweet potato, squash, etc.To your pot, add drained cans of hominy. Add more hominy if you want more corn to your stew. You can always start with one can and add the second can after seeing what the ratio of ingredients in your stew looks like. I prefer more corn.Add your boiled beans, drained to your stew.Add your starches, your chopped sweet potato, chopped squash, and chopped yuca. I prefer to have them largely chopped because they tend to “get lost” in the stew if they are too finely chopped. An inch cubed is the smallest I would cut these. Add water or stock as needed.Add your chopped ham, your chopped cooked brisket, your sliced sausage and mix well and cook for an additional 30-40 minutes on low stirring occasionally making sure to scrape the bottom so it does not burn. It will burn because of all the starches to stir periodically and try not to break up the starch in your stew while doing so.Add your tablespoon of paprika and adjust the seasoning of salt and pepper to taste.When the stew is almost ready, add your chopped kale and mix in and simmer for an additional 10-15 minutes. If you decide to use another leafy green like collard green for example, I would add them in after taking out your brisket to give the collards enough time to cook down.
4
Metro
0
0
0
0
4 tablespoons vegetable oil
1/2 pound of smoked bacon, finely cubed
1 onion diced
2 large carrots, diced
5 cloves garlic, minced
3 tomatoes chopped
1 cup dried red kidney beans, soaked overnight (or use 1 can of white kidney beans)
1 cup white kidney beans, soaked overnight (or use 1 can of red kidney beans)
1-2 larges cans of hominy (to taste)
1 chorizo ou chourico sausage, sliced
1 butternut squash (2 cups), largely cubed
1 sweet potato, largely cubed
1 medium-sized yucca (cassava) (1 1/2 cups), largely cubes
3/4 cup (3/4 pound) cubed ham
1 cup (1 pound) cubed brisket
1 tablespoon paprika
4 cups chopped kale
salt to taste
black pepper to taste
Water, veggies, or chicken stock as needed
Cape Verdean Cachupa
4
Main course
4:30
Preparation
0:30
COOKING
5:00
TOTAL TIME
Ingredients
-
4 tablespoons
vegetable oil
-
1/2 pound
of smoked bacon, finely cubed
-
1
onion diced
-
2
large carrots, diced
-
5
cloves garlic, minced
-
3
tomatoes chopped
-
1
cup dried red kidney beans, soaked overnight (or use 1 can of white kidney beans)
-
1
cup white kidney beans, soaked overnight (or use 1 can of red kidney beans)
-
1-2
larges cans of hominy (to taste)
-
1
chorizo ou chourico sausage, sliced
-
1
butternut squash (2 cups), largely cubed
-
1
sweet potato, largely cubed
-
1
medium-sized yucca (cassava) (1 1/2 cups), largely cubes
-
3/4 cup
(3/4 pound) cubed ham
-
1 cup
(1 pound) cubed brisket
-
1 tablespoon
paprika
-
4 cups
chopped kale
-
salt to taste
-
black pepper to taste
-
Water, veggies, or chicken stock as needed
Preparation
Cook Dried Beans :
Pour off the water with your dry red and white kidney beans-soaked in.
In a pot, add your dry white and red kidney beans that have been soaked overnight and fill them with water, so the beans are fully submerged.
Boiled beans until tender, which may take about 45 minutes to an hour. Top with more water if necessary and make sure the lid you are using allows for steam to escape the pot while the beans are boiling.
When the beans are tender and fully cooked, set aside until ready to add to your stew.
Make Stew :
In a large separate pot place on the stove on low-medium heat. Add a tablespoon of oil to the pot and add your diced bacon that has been cubed to just about a cm.
Cook on low to medium heat to render the bacon fat and stir constantly until the bacon is evenly browned.
Add your diced onions. Sautee your onions until translucent.
Add your minced garlic and carrots to the pot and saute until the carrot begins to soften.
Add your diced tomatoes and saute for about 5-10 minutes until the tomatoes start to stew. Taste and adjust for seasoning.
If your brisket is raw, take 1 pound of brisket, whole, season with salt and pepper, and add your pot with your stewed veggies.
Top your pot, with your brisket with water or stock until the brisket is fully submerged.
Cook on low for 2 ½ hours until the brisket is done. Remove the brisket from the pot, and when cool enough to cut, cut your brisket into cubes and set aside.
While your brisket cooks for 2 ½ hours prepare your other veggies like dicing your sweet potato, squash, etc.
To your pot, add drained cans of hominy. Add more hominy if you want more corn to your stew. You can always start with one can and add the second can after seeing what the ratio of ingredients in your stew looks like. I prefer more corn.
Add your boiled beans, drained to your stew.
Add your starches, your chopped sweet potato, chopped squash, and chopped yuca. I prefer to have them largely chopped because they tend to “get lost” in the stew if they are too finely chopped. An inch cubed is the smallest I would cut these. Add water or stock as needed.
Add your chopped ham, your chopped cooked brisket, your sliced sausage and mix well and cook for an additional 30-40 minutes on low stirring occasionally making sure to scrape the bottom so it does not burn. It will burn because of all the starches to stir periodically and try not to break up the starch in your stew while doing so.
Add your tablespoon of paprika and adjust the seasoning of salt and pepper to taste.
When the stew is almost ready, add your chopped kale and mix in and simmer for an additional 10-15 minutes. If you decide to use another leafy green like collard green for example, I would add them in after taking out your brisket to give the collards enough time to cook down.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
