Comments on: Manchup: Cape Verde’s National Dish is a Savory Mix http://leitesculinaria.com/9998/writings-manchup-cape-verdes-national-dish-is-a-savory-mix.html This James Beard Award-winning site from David Leite offers food writing, cookbook and Portuguese recipes, giveaways, more. Fri, 19 Mar 2010 18:16:28 -0500 http://wordpress.org/?v=2.9.2 hourly 1 By: Roxanne McHenry http://leitesculinaria.com/9998/writings-manchup-cape-verdes-national-dish-is-a-savory-mix.html#comment-7579 Roxanne McHenry Wed, 03 Mar 2010 19:43:18 +0000 http://leitesculinaria.com/wordpress/?p=9998#comment-7579 Thank you Gary for an excellent background on the Cape Verdean dish, "Cachupa" and Cape Verdean cuisine. My family (from Brava) called it both <em>manchup</em> and <em> cachupa,</em> and my mom's version is the dried corn, fava beans, kidney beans, butter beans, <em>mandioca</em> (yucca), kale, onion, pork or beef and pig's feet—typical of most <em>cachupa</em> I have eaten made by different Cape Verdean ladies in the SE Massachusetts Cape Verdean community. When I went to Cape Verde last year, some restaurants only serve it certain days of the week, and then many people eat the leftovers fried for breakfast. Of course, some ladies were/are well-known for their <em>cachupa,</em> like Mary Tabor of my childhood. I am surprised to see cilantro in the one recipe, as I don't know of one traditional Crioulo (Cape Verdean) recipe that uses cilantro. My mother hates it and my relatives from Djabraba (Brava) don't cook with it. But perhaps it's something new or used in other parts of Cape Verde. Best, Roxanne Thank you Gary for an excellent background on the Cape Verdean dish, “Cachupa” and Cape Verdean cuisine. My family (from Brava) called it both manchup and cachupa, and my mom’s version is the dried corn, fava beans, kidney beans, butter beans, mandioca (yucca), kale, onion, pork or beef and pig’s feet—typical of most cachupa I have eaten made by different Cape Verdean ladies in the SE Massachusetts Cape Verdean community.

When I went to Cape Verde last year, some restaurants only serve it certain days of the week, and then many people eat the leftovers fried for breakfast. Of course, some ladies were/are well-known for their cachupa, like Mary Tabor of my childhood.

I am surprised to see cilantro in the one recipe, as I don’t know of one traditional Crioulo (Cape Verdean) recipe that uses cilantro. My mother hates it and my relatives from Djabraba (Brava) don’t cook with it. But perhaps it’s something new or used in other parts of Cape Verde.

Best,

Roxanne

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