Cachupa
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| Type | Stew |
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| Place of origin | Cape Verde |
| Main ingredients | Fish or meat (sausage, beef, goat, or chicken), corn, beans |
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Cachupa (Portuguese pronunciation: [kɐˈʃupɐ], Cape Verdean Creole, Badiu: Kachupa) is a famous dish from the Cape Verde islands, West Africa. This slow cooked stew of corn (hominy), beans, cassava, sweet potato, fish or meat (sausage, beef, goat or chicken) is often referred to as the country's national dish. Each island has its own regional variation. The version of the recipe called cachupa rica tends to have more ingredients than the simpler, cachupa pobre.
Cachupa leftovers are often re-fried, the resulting dish being called cachupa frita, cachupa guisada or cachupa refogada, meaning "fried cachupa". This dish may be served for breakfast with a fried egg and a fried local sausage (linguiça) or fried mackerel.
There is also a Cachupa Rica style that is served at Quintal da Música, music restaurant and club in the Plateau and the Center of Praia.
It is also one of the most popular dishes of São Tomé and Príncipe. The dish has likely been brought from Cape Verde. It is prepared with green beans, broad beans and corn.
Carmen Souza's fifth and most recent studio album, titled as Kachupada (the Badiu form) is about this traditional food, it was released in 2013.
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