Cachupa – a dish that unites New Bedford’s Cabo Verdeans

Soak corn and black-eyed peas overnight in water.

Drain and rinse the soaked corn and peas.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced tomatoes and cook until softened, about 5 minutes.

Add the soaked corn, black-eyed peas, and bay leaves to the pot.

Pour in enough water to cover the ingredients by 2 inches.

Bring to a boil, then reduce heat to low and simmer for 1 hour.

Add diced sweet potatoes, carrots, and cabbage; stir to combine.

Incorporate sliced smoked sausage and chicken pieces into the pot.

Season with salt, black pepper, paprika, and thyme.

Continue to simmer for another 30-40 minutes, until all ingredients are tender.

Remove bay leaves before serving.

Serve hot, garnished with fresh herbs if desired.

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