What is the cap?

At first glance, it could be easy to release the national meal Cape Verde, Cachup, because not much more than basic rustic beans and meat meat. In fact, it combines foods from four continents to a single pot, and the result is a point of national pride that it can support thousands of variations. It is so important is the Cachup for Kap Verdeans that each island celebrates its own version and every chef spends a lifelong fine -tuning of the perfect mixture of a pulsating, constantly changing palette.

This West African nation with islands scattered far into the Atlantic was a frequent port for slave traders in the 15th century for Portuguese surveys. Chap Verdeans were introduced to European beef, pork and chicken, as well as beans, gourds and corn from the New World long before these foods met elsewhere. The Portuguese used the islands of the New World vegetable farm next to mangoes, bananas and papayas from Asia. To these exotic tastes Cape Verdean Cooks added their hairMedic seafood, vegetables and fruits and the result was magic.

The most basic version is called Cachupa Pobe, a kind of mental poor man who has less, more often available ingredients. This meal is easier to produce and be cheaper, so it is consumed with much greater frequency. Dried beans, salt pork and homines or samples are the basis, although few chefs are likely to leave it in the room. The root and other vegetables, a marinated tuna, or if they are affordable, pork and various types of beans, can increase even the easiest Cachup Pobe to a bowl suitable for the king.

Although the components of this version can be simple, the complex tastes of the bowl are the result of very slow cooking above the constant flame. For important occasions, the Cachup can climb to the economic and culinary ladder to the top, where they renamed Rica Cachup or Cachup of a rich man. This version includes kRoma basic elements of marinated masses and sausages and a wider range of vegetables.

Cachup is not just a very common dinner in Cape Verde, but also transforms into an unforgettable breakfast. Frying residues changes the bowl to the refogada cap and the addition of fried or mixed eggs, as well as linguica or sausages made locally, creating a full morning meal.