Cachupa da Roça (São Tomé Hominy Corn, Bean & Sweet Potato Hearth Stew) – Authentic São Tomé and Príncipe Recipe

Ingredients for Cachupa da Roça (São Tomé Hominy Corn, Bean & Sweet Potato Hearth Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender hominy corn and red beans, prepped into bite-sized pieces
• 1.5 cups sweet potato and cassava chunks, washed and trimmed
• 1 cup sautéed cabbage and poached egg
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional São Tomé and Príncipe seasoning (bay leaf, onion, thyme, olive oil)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and garlic for 3–4 minutes until fragrant.
2. Stir in bay leaf, onion, thyme, olive oil and toast for 45 seconds to release the essential oils of São Tomé and Príncipe's kitchen.
3. Add tender hominy corn and red beans and sweet potato and cassava chunks, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in sautéed cabbage and poached egg, adjust seasoning, and ladle steaming hot into deep bowls.