Directions Edit

  1. Place in a saucepan the Beef (cut into small pieces), the Bacon, the pig’s trotters and the smoked sausages, salt, pepper, and a stock cube (if you wish).
  2. In a separate pressure cooker, put the maize and the beans, along with the onions, some olive oil, salt and the laurel leaves. Cover with water and cook for half an hour.
  3. Next, in a larger saucepan, put the cooked beans and maize, cover with water and bring to the boil. When this is boiling, add the contents of the first pan (the meat).
  4. When everything is nearly cooked, add the potatoes and the cabbage. When it is cooked, take from the heat and leave alone for a few minutes. After this it is ready to be served.

The rich ‘cachupa’ is at its best when it still has a liquid sauce. If you leave it overnight the ‘cachupa’ will thicken, then the following morning you can fry the cachupa with butter and have it for breakfast.

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