Cachupa is a typical dish of Cape Verde. There are two main types, Cachupa Rica that is made with various types of meat, and Cachupa Pobre (“poor”) made with fish only. The distinction between the types of Cachupa has to do with the fact that Rica (meaning rich) contains meat, which makes the dish more expensive, and only accessible to the better off, while Pobre (meaning poor) is more accessible to all.
Cachupa, a traditional recipe with a prominent place in the Cape Verdean cuisine, is considered by many to be the true delicacy, the queen, or the main star. The preparation can be an authentic ritual, starting the day before with the placing of corn and beans in cold water. Cassava, meat and sausages, collard greens, and sweet potatoes, are other ingredients that give life to this recipe.
In Boavista the cachupa is also sometimes accompanied by the Buchada, in Kriol “butxada” a delicacy made from the bucho do bode, or from the goat (in Boavista), in other countries like Brazil where the buchada is also made from the bucho do bode or from the lamb. As in Portugal with ramifications in other countries like Lebanon. Stuffed with a small chop of clotted blood, guts, and liver, stewed with lemon, garlic, onion, and spices. It is so famous on the island that there is the butxada festival, held in the Rabil area.
The next day, the leftover Cachupa can still be reheated and served with ground sausage and eggs as a breakfast booster, which is appreciated by many for recharging their batteries.