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    Crumb-Snatched » Cape Verdean Recipes

    Published: Sep 23, 2021 · Modified: Nov 7, 2022 by Crystal DaCruz This post may contain affiliate links.

    How to make Cachupa Guisado (Cachupa Refogado)

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    Jump to Recipe Print Recipe

    Cachupa guisado is the breakfast version of Cape Verde’s national dish – Cachupa. Also known as Cachupa refogado, this is a signature dish all in itself, made from leftover Cachupa that’s been drained and re-heated in a hot skillet. A fried egg is placed on top to finish off this most beloved Cape Verdean breakfast dish.

    Overhead photo of cachupa guisado (refogado) topped with a fried egg (sunny-side up)

    What is Cachupa Guisado?

    Similar in style to hash, Cachupa guisado is made of leftover Cachupa that’s re-heated in a hot skillet. With its slightly browned edges and delicate char on the kernels and vegetables, some of us Cape Verdeans would argue that this reheated version of our national dish is even better than cachupa in its original form.

    When preparing cachupa guisado, the emphasis should really be placed on technique rather than measurements. This ‘recipe’ is really just a guide. The measurements are meant to be followed loosely. We are simply heating up leftovers! The amounts can be eyeballed, depending on the number of people being served and each person’s appetite.

    What is Cachupa like in its original form?

    Cachupa is the national dish of Cape Verde (shown in the photo below). You can find my recipe here. It’s a stew made from dried hominy, dried beans, greens, root vegetables and seasoned meats that are stewed in a savory broth.

    Cachupa is simmered in a very large stockpot for about 6 hours and is intended to feed a minimum of 8-12 people. Just imagine the amount of leftovers that it yields! Cachupa guisado is an authentic and traditional way of repurposing all of those delicious leftovers.

    What you need to make Cachupa Guisado:

    • Leftover cachupa that’s been drained of its broth. You can easily drain the broth using a slotted spoon or a mesh strainer. Don’t worry if the cachupa is still wet after you’ve drained it. It will dry up during the cooking process.
    • A few tablespoons of extra-virgin olive oil. I prefer to use a Portuguese variety of olive oil, but olive oil of any origin will do.
    • Diced onions – some people like a lot, others like just a few. I usually use one small onion when reheating enough cachupa to fill a 10-inch frying pan, but some people like to use more onions.
    • A few large eggs – 1 or 2 per serving.
    • 10 inch skillet (or larger) – the size really depends on how much leftover cachupa you intend to reheat. I find that anything smaller than 10 inches gets a little crowded, and I always prefer to use non-stick for this dish because it’s easier to wipe out before frying the eggs.

    How to make Cachupa Guisado:

    Step 1: Drain and discard the liquid

    Start with your desired amount of leftover cachupa. Using a mesh sieve or slotted spoon, drain off any liquid. Discard the liquid and set the cachupa aside. Don’t worry if the cachupa maintains some of its liquid or appears wet even after you drain the liquid off. The remaining liquid/moisture will be absorbed during the cooking process.

    Step 2: Fry the onions

    Heat 2-3 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the diced onions to the skillet and toss them until they’re fragrant and start to look clear.

    Step 3: Reheat the cachupa until it’s no longer wet

    Add the cachupa to the skillet and turn the heat up slightly. Cook for about 10-15 minutes (longer if you’re reheating a lot or if your cachupa contains a lot of broth). You’ll notice the liquid bubble as it cooks and the cachupa will start to brown underneath and crisp around the edges.

    Cachupa guisado will continue to dry out as it cooks, and you’ll end up with a mixture that resembles hash once it’s done. If your cachupa contains root vegetables, they may appear slightly browned and and should be warm in the center.

    cachupa guisado (refogado) in a non-stick skillet Purpose of photo is to show the user how to re-heat and fry cachupa for breakfast
    cachupa guisado (refogado) in a non-stick skillet Purpose of photo is to show the user how to re-heat and fry cachupa for breakfast

    Step 4: Transfer the cachupa to a covered dish and fry the eggs

    Cut the flame from under the skillet and transfer the cachupa guisado to a separate dish or bowl. Keep the bowl covered to keep the cachupa guisado warm. Carefully wipe the skillet out using a few paper towels.

    Grease the skillet using vegetable oil or cooking spray, return the skillet to the stove and turn the flame back on. Fry the the eggs to your liking (sunny side up, over easy, medium or hard).

    Step 5: Plate and serve

    Plate each dish with a generous portion of cachupa guisado, and top with a fried egg or two as shown in the photo below.

    Cachupa Guisado as part of a larger Cape Verdean breakfast

    Cachupa guisado is typically served as part of a large weekend breakfast. A few links of linguiça or chouriço, some fried sweet plantains or warm Portuguese rolls (papo seco) can be served with the dish along with coffee, tea or fruit juice.

    Please make sure to check out the FULL RECIPE for Cachupa as well as my other favorite Cape Verdean dishes!

    • Cachupa: Traditional Dish of Cape Verde – Full Recipe
    • Brinhola – Cape Verdean Banana Fritters Recipe
    • Traditional Cape Verdean Cuscuz (Cuscuz de milho)
    • Linguica with Peppers and Onions (Cape Verdean Recipe)
    • Cape Verdean Sweet Potato Gufong (Gufonginho)
    • Canja – Cape Verdean Chicken Soup Recipe
    • Cape Verdean Pastel Recipe – Pastel de Atum
    • Modje de São Nicolau- Cape Verdean Goat Stew Recipe

     

    Close up photo of cachupa guisado (refogado) topped with a fried egg (sunny-side up)

    How to Make Cachupa Guisado

    Crystal DaCruz
    Cachupa guisado is the breakfast version of Cape Verde's national dish - Cachupa. Also known as Cachupa refogado, this is a signature dish all in itself, made from leftover Cachupa that's been drained and re-heated in a hot skillet. A fried egg is placed on top to finish off this most beloved Cape Verdean breakfast dish.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast
    Cuisine Cape Verdean
    Servings 4
    Calories 453 kcal

    Ingredients
      

    • 1 small onion
    • 2-3 tablespoons extra-virgin olive oil
    • 4 cups leftover cachupa with the liquid drained off
    • 4 whole eggs or 1-2 per serving
    • 1 tablespoon vegetable oil for frying the eggs

    Instructions
     

    • Start with desired amount of leftover cachupa. Using a mesh sieve or slotted spoon, drain off any liquid. Discard the liquid and set the cachupa aside. Don't worry if the cachupa maintains some of its liquid or appears wet even after you drain the liquid off. The moisture will be absorbed during the cooking process.
    • Heat 2-3 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the diced onions to the skillet and toss them until they're fragrant and start to look clear. 
    • Add the cachupa to the skillet and turn the heat up slightly. Cook for about 10-15 minutes (longer depending on the amount and how much broth is remaining). You'll notice the liquid bubble and dry up as the cachupa cooks. When it's ready, you'll end up with a mixture that resembles hash. If your cachupa contains  root vegetables, check to make sure they are warm in the center.
    • Cut the flame from under the skilley and transfer the cachupa guisado to a covered dish or bowl. Carefully wipe the skillet out using a few paper towels. Grease the skillet using vegetable oil or cooking spray,  and turn the flame back on. Fry the the eggs to your liking (either sunny side up, or over-easy, medium or hard).
    • Plate each dish with a generous portion of cachupa guisado. Place 1 or 2 fried eggs on top, and serve.

    Notes

    • A large non-stick skillet is recommended. A 10 inch skillet is shown in the photos. I like non-stick because it can be cleaned easily.
    • Recipe cites very loose measurements, all ingredients can be eye-balled. The main intent of this 'recipe' is to demonstrate the technique.
    • A sunny side up egg is shown in the photos, but you can also prepare the eggs over-easy, over-medium or over-hard. Scrambled eggs are not traditionally served with this dish.

    Nutrition

    Serving: 1 cupCalories: 453kcalCarbohydrates: 33gProtein: 20gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 207mgSodium: 1400mgPotassium: 1035mgFiber: 12gSugar: 4gVitamin A: 1101IUVitamin C: 6mgCalcium: 151mgIron: 10mg
    Tried this Recipe?Let us know how it was!
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    488 shares

    About Crystal DaCruz

    Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.

    Reader Interactions

    Comments

    1. Stephanie says

      October 06, 2021 at 6:55 pm

      5 stars
      My husband loved this dish. He loved the combination of flavors with the savory finish of the eggs.

       
      Reply
      • Crystal DaCruz says

        October 09, 2021 at 7:41 pm

        Sounds like your husband has great taste! I’m so happy to hear that he liked it! Thank you for giving the recipe a try!

         
        Reply
    2. Marta says

      October 06, 2021 at 10:29 pm

      5 stars
      I’m a fan of repurposing dishes and I love your recipes. This made for an excellent breakfast.

       
      Reply
      • Crystal DaCruz says

        October 09, 2021 at 7:42 pm

        Marta! Thank you! I love how our cuisines are so similar! So glad you enjoyed!

         
        Reply
    3. Heather says

      October 09, 2021 at 9:17 pm

      5 stars
      Our family enjoyed your cachupa recipe, and this dish made from the leftovers was genius! We never like to eat the same thing several nights in a row, so this was a great recipe to use our leftovers. Thanks so much!

       
      Reply
      • Crystal DaCruz says

        October 12, 2021 at 10:05 pm

        Hi Heather! I’m so glad you came back to try this recipe! Definitely genius, right? The credit goes to my lovely ancestors! I am so happy you liked it!

         
        Reply
    4. Robin says

      October 09, 2021 at 11:36 pm

      5 stars
      The hominy made this dish extra special. Perfect for the colder months!

       
      Reply
      • Crystal DaCruz says

        October 12, 2021 at 10:05 pm

        I am so glad you enjoyed it Robin, thank you for giving it a try!

         
        Reply
    5. Jessica Lawson says

      October 11, 2021 at 11:19 am

      5 stars
      I tried your cachupa recipe a while ago and had some in the freezer so I decided to bust it out and try this. OMG I want to make more cachupa just to have this for breakfast! So good.

       
      Reply
      • Crystal DaCruz says

        October 12, 2021 at 10:10 pm

        Oh you definitely should make more, Jessica! Cachupa is a dish that keeps on giving!

         
        Reply
    6. Chef Mireille says

      October 11, 2021 at 1:13 pm

      5 stars
      This looks so delicious and I got a chance to also try cachupa now also. I am hooked – will definitely be making it frequently.

       
      Reply
      • Crystal DaCruz says

        October 12, 2021 at 10:10 pm

        Yayy!! So happy to hear that you liked it! Thanks for giving it a try, Mireille!

         
        Reply
    7. Lilly says

      October 11, 2021 at 7:34 pm

      5 stars
      My family loved this dish! I followed your steps exactly and it turned out perfectly. Thank you for this lovely recipe!

       
      Reply
      • Crystal DaCruz says

        October 12, 2021 at 10:11 pm

        Hey Capri! So glad you enjoyed it! Funny because I just tried your pozole recipe and it was bomb! I see you’re quite the fan of hominy 🙂

         
        Reply
    8. Chenée says

      October 12, 2021 at 9:37 pm

      5 stars
      Once I made your cachupa recipe I knew I had to try this! And I’m so glad I did — it was amazing for breakfast!

       
      Reply
      • Crystal DaCruz says

        October 12, 2021 at 10:12 pm

        Hi Chenee! So glad you enjoyed it! Thank you for giving it a try!

         
        Reply
    9. Kaluhi says

      October 13, 2021 at 6:10 am

      5 stars
      Both my boyfriend and I loved this! We will now be making it every weekend!

       
      Reply
    10. Jazz says

      October 13, 2021 at 1:28 pm

      5 stars
      I made this for my sister and I last night and we have already each had two more servings!

       
      Reply
    11. Britney Brown says

      October 15, 2021 at 7:04 pm

      5 stars
      We made this for breakfast and it was so good we saved some for lunch! I loved your cachupa recipe so much so I knew this one would be amazing too!

       
      Reply
    12. Dee Moore says

      October 17, 2021 at 6:46 pm

      5 stars
      I love a recipe using leftover, the made for a delicious Saturday brunch dish and my guest enjoyed every bite.

       
      Reply

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    Hello, I'm Crystal!

    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

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    Hello, I'm Crystal!

    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

    More about me →

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      Traditional Shrimp Mozambique
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    Sign up for weekly emails!

    We keep your data private and share your data only with third parties that make this service possible. See our Privacy Policy for more information.

    Check your inbox or spam folder to confirm your subscription.

    Seasonal Recipes

    • bowl of caldo verde in a white bowl
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    • dutch-oven chili in a white bowl garnished with shredded cheddar cheese, fresh cilantro, sour cream, red chili flakes and sliced jalapeños.
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