A beloved Angolan one-pot stew built on slow-simmered dried maize, kidney beans, and black-eyed peas with smoked fish, beef, cassava, and sweet potato. A drizzle of palm oil and a whole malagueta pepper give it the deep, earthy character that defines home cooking in Luanda and beyond.
Prep Time25 mins
Cook Time110 mins
Total Time135 mins
Servings6
Yield6 hearty servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 14 gFat
- 4 gSaturated Fat
- 62 gCarbs
- 14 gFiber
- 9 gSugar
- 32 gProtein
- 720 mgSodium
- 1150 mgPotassium
- 190 mgCalcium
- 6 mgIron
- 38 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the legumes and grains
- 1 cup dried white maize (hominy-style field corn), soaked overnight
- 1 cup dried red kidney beans, soaked overnight
- 1 cup dried black-eyed peas, soaked overnight
- 8 cups water for soaking
For the stew base
- 3 tablespoons red palm oil (dendê)
- 1 large yellow onion, finely chopped
- 5 garlic cloves, minced
- 2 ripe tomatoes, diced
- 1 whole malagueta or Scotch bonnet pepper
- 2 dried bay leaves
For the proteins
- 12 oz dried salted cod (bacalhau) or smoked white fish, soaked overnight
- 1 lb beef stew meat (chuck), cut into 1-inch cubes
- 7 cups water or light beef broth
For the vegetables
- 1 lb cassava (yuca), peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cubed
- 2 carrots, peeled and sliced thick
- 2 cups butternut squash or pumpkin, cubed
- 1 small green cabbage, cut into 6 wedges
- 1 cup fresh okra, trimmed
- Salt and freshly ground black pepper to taste
- 1/3 cup fresh cilantro, roughly chopped
Directions
- Drain the soaked corn, kidney beans, and black-eyed peas, then rinse well. Drain the soaked fish and flake into large chunks, discarding any bones or skin.
- Heat the palm oil in a large heavy pot over medium heat. Add the chopped onion and cook, stirring often, until soft and translucent, about 5 minutes.
- Stir in the garlic, diced tomatoes, whole malagueta pepper, and bay leaves. Cook for 6 minutes until the tomatoes break down into a thick, fragrant sauce.
- Add the drained corn, beans, black-eyed peas, the beef cubes, and 7 cups of water or broth. Bring to a rolling boil, skim any foam, then reduce to a gentle simmer and cook uncovered for 45 minutes, until the beans and maize are tender but still chewy.
- Add the cassava, sweet potato, carrots, squash, and the flaked salted cod or smoked fish. Simmer for 25 minutes, stirring occasionally, until all the vegetables are fork-tender and the beef is meltingly soft.
- Tuck the cabbage wedges and okra into the pot and cook for 8 more minutes. Taste and season generously with salt and pepper, keeping in mind the salted fish already brings salinity.
- Fish out the whole malagueta pepper and bay leaves. Stir in the chopped cilantro, let the stew rest off the heat for 5 minutes, then ladle into shallow bowls.
- Serve piping hot with extra cilantro, lime wedges, and boiled cassava or white rice on the side for an authentically Angolan feast.
Cook’s Notes
- If red palm oil (dendê) is unavailable, substitute with 2 tablespoons neutral oil plus 1 tablespoon paprika for color, though palm oil gives the unmistakable Angolan flavor.
- Plan ahead: the beans, corn, and salted cod all need at least 8 hours of soaking in cold water, so prep the night before.
- Leave the malagueta pepper whole to infuse fruity, smoky heat without overwhelming spice; remove before serving for sensitive palates.
- Cachupa is famously better the next day as the broth thickens and the flavors marry. Store covered in the fridge for up to 4 days and reheat gently.
- For a vegetarian version, skip the fish and beef, use vegetable broth, and add an extra cup of black-eyed peas plus smoked paprika for depth.
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