This is a traditional dish from Terceira, an Island in the Azores. It's made with red wine, it's rich and full of flavour. Your house will smell amazing!
Cachupa guisado is the breakfast version of Cape Verde's national dish - Cachupa. Also known as Cachupa refogado, this is a signature dish all in itself, made from leftover Cachupa that's been drained and re-heated in a hot skillet. A fried egg is placed on top to finish off this most beloved Cape Verdean breakfast dish.
Portuguese people have been enjoying fava beans ( broad beans ) for a very long time, way before Hannibal Lecter was having them with Chiant...
Since this is a blog about Canary Islands I think I could include a local recipe from time to time. Here's what I made for our dinner yesterday: (Click photos to enlarge) PUCHERO CANARIO Puchero Canario is a very popular meal in Canary Islands. It is a meat and vegetable stew which is simple to make in one pot. As with most such dishes, the ingredients and quantities vary from kitchen to kitchen. Here's one I made for two people, with leftovers for the next day or for second helpings. Total cooking time: around 1 hour Ingredients: 225 grams (1/2 lb) stewing beef 1 chorizo sausage 1 or 2 chicken legs 1 or 2 desalted meaty pork ribs (about 250 grams or 1/2 lb) 1 1/2 cups of dried chickpeas (garbanzos) soaked overnight in water with a bit of bicarbonate of soda 1 small cob corn, cut in half whole green beans - one handful 2 medium carrots cut in half 1 small onion cut in half 1/2 small cabbage 1 courgette or bubango (pale green courgette) 1 piece orange squash - about 120 grams (1/4 lb) cut in half 1 sweet potato or yam - whole 2 medium potatoes - whole 1 pear - halved saffron, garlic, parsley, cumin, thyme, (optional Italian parsley) oil Preparation: 1. Put a large pot of water on to boil. When boiling, add a few drops of oil, some salt and the meat, ribs, chicken and chorizo. Cook for half an hour. 2. Add the drained and rinsed chickpeas, and the pieces of corn. When they have started to soften, add green beans and carrots and a bit of thyme. Let these cook together for around 15 - 20 minutes. 3. Then add whole potatoes, sweet potato, cabbage, squash, bubango (or courgette), and pear and cook another 10 - 15 minutes. 4. In mortar mash together a clove or two of garlic, around 1 teaspoon cumin and a bit of saffron...OR alternately as some people do, mash together garlic, cumin and Italian parsley. 5. When the last vegetables have softened, add this above mash to the boiling pot and stir. 6. Remove meat and vegetables with slotted spoon and serve in a casserole dish at the table. One of the earthenware cazuelas are ideal for serving as they can be purchased here for a very low price. 7. Liquid and remainder of vegetables in the boiling pot can be served next day as 'tumbo de puchero', a delicious soup. Puchero Main Ingredients....missing the pear and herbs Bubango - the local name for a pale green rounded courgette or type of zucchini, seen in the ingredient photo above, in the bottom left corner of the tray. The separate meat items for making puchero can also be purchased here grouped together in one package at the supermarkets, which is useful. The same applies to the vegetables, which are sold as 'puchero canario', missing only the pear.
Originated in the Canary Islands, this sauce can be used to top potatoes, served with fresh bread rolls, or served with white gouda cheese or goat cheese cubes. This sauce, whether mild or spicy, is a delightful addition to any meal.
The "chicken soup" of the Canary Islands, this is famed a sure cure to any ailment! Besides its healing properties, it is really good!
This is a simple and easy to make Portuguese liver with onions recipe (receita de fígado com cebolada), it is a popular and traditional dish.
Frijol Canario translates to "Canarian bean" as in Canary Islands, but it also commonly known down here by people from Latin America as "Frijol Peruano" in engish some call it "Mayacoba beans" in English. This bean is EXTREMELY popular among the Mexican community down here in Southern California and Mexico, because it has an unsurpassed buttery and creamy texture, these beans hold their shape when cooking, but when you bite into them they are large, starchy, and creamy. The cooking liquid used to cook this bean becomes like a thick gravy when these beans are stewed it gives body to whatever it's cooked in as well. They just have a nice richness which is why they are popular and have replaced Pinto beans in some Mexican homes. My mother LOVES this type of bean, it's her overall favorite and since the weather was cold I was craving a heavy Cuban/ Spanish bean stew, I thought "Why not make a Cuban or Spanish bean stew using these beans, my mother would love it" and so this recipe came to be. I decided to cook these delicious beans with Calabaza and potatoes typical of a Cuban bean stew, but sort of a fusion with Galician stew because I wanted to add some greens, but not collards or chard I chose Spinach. All this married with a delicious sofrito and smokey hints of paprika and cumin. Plus I had a wonderful ham bone and some ham steaks laying around :) Ingredients: -1 lbs./ 2 cups frijoles peruanos (Mayacoba beans) -1 ham bone -1 lbs. ham cut into chunks -2 smoked sausages (preferably Spanish Sausage as in Spain) -1/4 cup extra- virgin olive oil -1 bell pepper minced -1 onion minced -6 cloves garlic finely minced -1 can 8 oz. tomato sauce (or 3 fresh grated tomatoes or finely diced) -1 heaping teaspoonful sweet smoked spanish paprika -1/2 heaping teaspoonful ground cumin -2-3 bay leaves -1 lbs. butternut squash cut into peeled, cut into 1 inch chunks -3 small potatoes, peeled washed, cut into 1 inch chunks -1 lbs. spinach (cleaned well, washed several times, drained, and coarsely chopped or use frozen) Directions: (1) In a large (I really do mean large) wash the beans several times, pick through them to see if there are any stones, and drain well, then add ham bone and ham chunks into the pot with beans and cover with enough water to barely cover ham bone and beat (you want the beans to be covered 2-3 inches in water) bring to a boil, cover and simmer over low until very tender (about 1 1/2- 2 hrs) (2) In the mean time prep all your vegetables, and make a sofrito (this is what flavors most Cuban dishes) start by heating olive oil over medium high, brown your sliced sausages and set aside, to that same oil add onion and bell pepper when translucent about 5 minutes, add garlic and cook down another 2 minutes, then stir in the paprika, cumin, and bay leaves about 30 seconds, then tomato sauce, give another good stir and let it reduce to a thick paste about 10 minutes over medium heat. This base will make everything taste amazing! (3) When beans are tender, add your sofrito to the beans here are all my veggies prepped (the spinach was frozen, we actually bought a lot of spinach when it was on special and cleaned, blanched it and stored it in container in freezer to have it ready for whenever we needed, you may use fresh) (4) Add your potatoes, squash and sausage to the stew, and bring to a boil then simmer about 15- 20 minutes until tender (to test for tenderness check with a fork, if you can pierce it it's good) the last 5-7 minutes add your spinach and bring to a boil. Give a good stir. Then when everything is cooked turn off heat :) here's another snap shot. Serve with bread or rice :D PLEASE NOTE: *I highly suggest anyone to give this bean stew a try, if your kosher or can't eat pork products use some cubed beef meat and some beef bones to substitute the ham products. Oh and also you can use an all beef smoked sausage :) *You can make this stew using chickpeas/ garbanzo beans, white northern beans, or lentils which was what I was going to do today, but I felt like cooking it with these creamy beans. If using lentils remember they cook quick so please adjust cooking times and such. Like for lentils I would cook them 30 minutes, then start adding everything and not let them cook longer than an hour.
Onions and garlic are simmered in a tomato sauce with herbs and spices. Fava beans are gently folded into the sauce to absorb its rich flavors.
INGREDIENTS (2 persones): 200 gr bajoqueta Perona 210 gr cap de llomello 1/2 ceba 1 dent d'all 40 gr d'oli 450 gr tomaca fregida 50 ...
Cachupa guisado is the breakfast version of Cape Verde's national dish - Cachupa. Also known as Cachupa refogado, this is a signature dish all in itself, made from leftover Cachupa that's been drained and re-heated in a hot skillet. A fried egg is placed on top to finish off this most beloved Cape Verdean breakfast dish.
This is one of the most traditional breads of the Azores islands in the Azores. It's used often during festivals and it's so delicious.
I'm cooking one meal from every nation on Earth. Discover international recipes and traditional foods from different nations and regions of the world.
This simple sauce and starch from Benin is meant to be served family style (as in one dish for everyone) and without utensils. Pieces of the sticky cassava fufu are pinched up and used to scoop up …
I’m keeping on a Portuguese theme this week, perhaps in an attempt to recapture holiday memories in these early days of autumn. For me, Portugal is synonymous with sardines, an economical and…
A true culinary crossroads, the Canary Islands have a wonderful mix of Spanish, Latin American, and African food. Get to know this regional cuisine.
Cape Verde, now known as Cabo Verde, is an archipelago of 10 islands, nine of which are inhabited. When the Portuguese arrived in 1462, they found no one living on the islands.
Your complete guide to Cape Verdean food with a link to each authentic recipe! Learn to make cachupa, canja, pastel and more!
You'll be hard pushed to find a Canarian restaurant that doesn't serve papas arrugadas. They are personal favourites of ours, and go fantastically with...
Puchero canario
Brinhola (also known as fidjos) are Cape Verdean banana fritters made from a mixture of mashed bananas, fine yellow cornmeal and all-purpose flour. They're fried until golden-brown and served as a side for breakfast.
Yeasty free form donuts from my great grandmother who originated from the Azore Islands of Portugal.
A traditional Cape Verdean diet is rich in fish and seafood so arroz de atum (also referred to as arroz ku atum) is a perfect taste of my island nation in one bite. Unlike most Cape Verdean dishes, it doesn't take a whole afternoon or day to make which is perfect with my busy schedule and family life. I recommend imported tuna from Cape Verde or Portugal as the pieces are meatier and it's usually a little bit saltier than American tuna. Plus, its packed in olive oil which lends the dish a distinct taste.
Hearty ham and bean soup is perfect for cold winter days! White beans, ham shanks, onions, celery, carrots, garlic, and herbs simmer together to make this delicious cold weather classic.
Après les sardines piquantes à la plancha je poursuis toujours mes cuissons faciles et sans odeurs de sardine et cette fois c'est avec mon omnicuiseur que je me suis régalé. Les sardines en escabèches font partie de ces plats méditerranéen qu'on adore...
[js] With all the wintry weather for the past two months, unusual for Vancouver -- a "hint" of snow witnessed just this morning! -- we thoug...
Cape Verde, now known as Cabo Verde, is an archipelago of 10 islands, nine of which are inhabited. When the Portuguese arrived in 1462, they found no one living on the islands.
This hearty traditional Portuguese feijoada is a popular Portuguese and Azorean bean stew that is the is made with chorizo, potatoes, tripe and variety of pork meat.
There are some women, whose problem is that they never believe they have what it takes to put together an IKEA coffee table. Then, there are those such as myself. Who hold unexplained and relentless faith in their own physical strength. Who ask, how hard can it be?... #Cantonese #friedrice #gratin
Ampalaya Con Carne is a Filipino dish consisting of beef with bitter melon. Bitter melon is a popular vegetable among Filipinos, despite its bitter taste.
Cachupa is a rich stew from Cape Verde that's made with hominy, beans, vegetables and seasoned meats. This scaled down recipe feeds 8 people.
This is where you'll find easy-to follow recipes from Cape Verde and and other Portuguese-speaking countries! Find a new favorite today!
So, it's March! Me and my moms birthday month. I wanted to do something special for her birthday dinner and surprise her. My mom loves vegan seafood and i remember her mentioning this dish. I got the recipe from Tasty it's by Kiki Canuto, to be honest, she could probably be my distant my cousin (Canuto, Carvalho? Similiar no?). Anyways, From this recipe and from what i researched, Arroz De Marisco is kind of like a paella, it has calamari, shrimp and mussels. Unfortunately vegan mussels don't ex
[js] It is an ongoing project of mine to incorporate more legumes into my diet. Growing up, beans made scarce in our household. Save for the...
Looking for all the best food in the Canary islands? From typical Canarian food to what to eat, come check out the Canary islands!
Cuscuz is a rich, dense Cape Verdean breakfast food made mainly of corn flour. It's slightly sweet and steamed in a clay pot, called a binde.
If you love seafood and spread, well this one is for you! This sardine pâté recipe is a great option for an easy appetizer to spread on toast. Surprise people with this as a delicious addition to any charcuterie board.
Looking for all the best food in the Canary islands? From typical Canarian food to what to eat, come check out the Canary islands!
These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.
You can make this lamb curry recipe on the stovetop or in the pressure cooker, the key is slowly cooking the lamb to keep it super tender. Serve with a pot of rice and dinner is ready.
Cape Verde is known for their "morabeza" or hospitality. Often this hospitality extends far behind a warm smile and greeting. Cape Verdeans are eager to share with you their culture, history, and most of all their delicious food.
