Cabo Verde, Amílcar Lopes - Katxupa

Chef Amílcar was born in Mindelo and is graduated in Cooking and Pastry at the School of Hotel and Tourism of Algarve, in Portugal (Núcleo de Portimão).

Since he started studying at the School of Hotel and Tourism of Algarve, Amílcar has been living his dream of being a Chef. He wises to have his own restaurant, with a menu by Chef Amílcar, but says that dreams accompany him in his personal and professional life.

Chef Amílcar always wanted to return to Cabo Verde and contribute to its development, training of professionals with an excellent attitude in this field. “Cabo Verde appeared as a challenge like so many I have had and many that I still hope to have, with the added value of being able to exercise what I like in my country, that I love. I accepted the offer to be the Executive Head of the School of Hospitality and Tourism

CABO VERDE GASTRONOMY MUSTS

Katxupa

It is done over the weekend and for many servings.

It is similar to feijoada (with a lot of meats, sometimes fish too) and has a lengthy preparation. It has to be done in a panelona (big pan).

INGREDIENTS

STEP BY STEP

1. Soak the corn and beans 24 hours before.
2. Cook in a pan with water flavoured with garlic, bay leaf and onion, add the corn and the beans.
3. In another pan put olive oil, garlic, tomato, chopped peppers and let it sauté for 5 minutes. Add pork and salted meat and let it stew until it is cooked. Correct the spices and set aside.
4. In the pan that the corn is cooking, put chorizo and whole blood meat sausage to cook around 10 minutes, add the meat that is already cooked. Optional add the tuna head and the pork, add the vegetables by cooking time: 1st cabbage; 2nd cassava; 3rd sweet potatoes and finally pumpkin. Leave to heat until everything is cooked.
5. In a frying pan make a stew with oil, 2 onions and chopped garlic, 2 bay leaves, and let sauté. To finish the katxupa, correct the seasoning and finally add chopped herbs (coriander and parsley) and let it sit for a bit before serving.

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WANT TO BRING SOME PRODUCTS BACK HOME?

For those who want to buy souvenirs, it is worth to visit the Center in any of the country’s cities. In every city of the country, there are Municipal Markets, places that sell a little bit of everything from corn, fruit and meat to clothing and handcrafted products.

It is worth going to the first floor to get beautiful photos of the typical color and liveliness of a market. You can always visit workshops such as L’lambic in Sal island, Cape Verde Art and Design in São Vicente or D-Concept in Plateau in Cidade da Praia, Santiago island.

TOP 5 LOCAL BITES TO SAMPLE