Manchup: Cape Verde’s National Dish is a Savory Mix

This recipe for manchup was based on a reader’s search for this seemingly elusive dish. With a little luck and even more outside-the-box thinking, Gary Allen found it.

A pot of manchup or cachupa, the national dish of Cape Verde.

LC reader Mary Cannon wrote in, asking if we had a recipe for manchup. A quick search of the Web told me that manchup is a dish from the Cape Verde Islands, but nothing more. Additional searches found very few recipes from Cape Verde, and none of them for manchup. Suspecting that the dish’s name might have variant spellings, I tried looking for anything that sounded reasonably close to manchup, on the Internet and in books on West African cuisine (since I couldn’t find any Cape Verdean cookbooks).

No luck.

Human nature being what it is, food writers can usually count on the nostalgia that people feel for the cooking of their homeland. A query was posted to a bulletin board for Cape Verdean émigrés. Four people read it, but none answered. There was still one avenue of hope: Cape Verde’s embassy in Washington, DC. An appropriately desperate e-mail was sent, explaining the problem.

An hour later, Jose Brito, the Republic of Cape Verde’s ambassador to the United States, wrote back. According to Brito, “Cachoupa [is] translated here in the US [as] manchup.” This was a significant clue. Going back to the Cape Verdean recipe sites, finding an answer became a relatively simple matter — although cachoupa’s name does indeed have a variant spelling: cachupa. But where did the name manchup come from? It’s apparently a corruption of munchupa, a name for cachupa that is used on Brava Island, at the southwestern end of the Cape Verde archipelago.

Cape Verdeans created one of the first fusion cuisines, incorporating the tastes and ingredients of Europe (livestock), Africa and Asia (sugar and tropical fruits), and the Americas (beans, chiles, corn, pumpkins, and manioc). They were able to do so because of their location: Just off the west coast of Africa, they were ideally suited as a stopping point, first for Portuguese explorers, and later for slave traders.

Cachupa can be very simple — barely more than samp (hominy), beans, and some salt pork, much like old-fashioned succotash. This simple peasant fare is known as cachupa povera. Wealthier Cape Verdeans — or even the poor, on special occasions, such as weddings — add more ingredients, such as a little meat or fish, in which case the dish is known as cachupa sabe, a more savory dish, like Brunswick stew. At the other end of the spectrum you’ll find cachupa rica — the richest variation. Like feijoada completa, it’s a long way from the simple peasant dish of legumes and grain. Here is a recipe for cachupa rica.

Note: This recipe doesn’t indicate the number of portions or portion size; it has been edited, but not tested.

Cape Verdean Foods and Cooking

☞ Contents

Manchup | Cachupa

A pot of manchup or cachupa, the national dish of Cape Verde.
Cachupa is the national dish of Cape Verde. Like other great rustic dishes, such as the cassoulet of France and feijoada of Brazil, it uses highly seasoned meats in relatively small amounts together with grains and beans, and is slowly cooked to build a great depth of flavor. And like those dishes, it is even better when reheated the next day.

Prep 40 mins
Cook 2 hrs 20 mins
Total 3 hrs
20 servings
516 kcal
5 / 6 votes
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  • Olive oil as needed
  • 1 onion chopped
  • 2 garlic cloves peeled
  • 2 bay leaves
  • 4 cups dried hominy soaked in plenty of water overnight
  • 1 cup dried kidney beans soaked plenty of water overnight
  • 1 cup dried large lima beans soaked plenty of water overnight
  • 2 pounds beef or pork spareribs
  • 1 chouriço or linguiça sausage sliced
  • 1 blood sausage sliced
  • 1/4 pound lean bacon diced
  • 1/2 cup fresh green beans
  • 2 pounds cabbage or kale coarsely chopped
  • 2 pounds plantains peeled and sliced
  • 2 pounds fresh yams peeled, 1-inch dice
  • 2 pounds fresh sweet potatoes peeled, 1-inch dice
  • 2 pounds winter squash peeled, 1-inch dice
  • 1 chicken cut in 12 serving pieces
  • Salt and pepper to taste
  • 2 pounds tomatoes quartered
  • Sofrito (a seasoning paste of sauteed garlic, onion, and tomato paste), to taste
  • Cilantro chopped


  • In a stock pot, combine 6 cups of water, 2 tablespoons of olive oil, the onion, garlic, and bay leaves. Bring to boil. Add soaked hominy and beans. Simmer until nearly fork-tender.
  • In a separate pot, brown the spareribs, chouriço or linguiça, blood sausage, and bacon, then add the green beans, cabbage, plantains, yams, sweet potatoes, and squash. Set aside.
  • Season the chicken with salt and pepper, then cook in skillet filmed with olive oil until lightly browned. Add the tomatoes and the meat-vegetable mixture to the stock pot of hominy and beans. Cook on low heat for approximately 40 minutes. Add the sofrito to taste, and simmer 20 minutes longer. Turn off the heat and let rest, covered, for at least 30 minutes.
  • Arrange the meats and vegetables on platter. Garnish with the chopped cilantro. Serve the hominy and beans in a separate bowl.
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Show Nutrition

Serving: 1portionCalories: 516kcal (26%)Carbohydrates: 63g (21%)Protein: 25g (50%)Fat: 20g (31%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 71mg (24%)Sodium: 391mg (17%)Potassium: 1593mg (46%)Fiber: 11g (46%)Sugar: 14g (16%)Vitamin A: 12333IU (247%)Vitamin C: 51mg (62%)Calcium: 100mg (10%)Iron: 4mg (22%)

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

Originally published September 14, 2009


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. This is not catchup. Cilantro & sofrito are Spanish seasonings that are not found in Cape Verde. This is a custom way, but no where near as good as the simple catchupa. I’m from Brava, I am yet to hear anyone from there call it manchup.

    1. Buddacup, as I’m sure you read in the article, Jose Brito, the Republic of Cape Verde’s ambassador to the United States, says that manchup is the anglicized version of the word cachupa/catchupa.

    1. Thanks, jc. We’ve heard many different interpretations, and this falls in line with several of them.

    1. I’m 54, half Cape Verdean born and raised in the U.S. Growing up, I knew it as manchupa or manchup. I was told my mom’s people were from Brava. This was my experience.

    2. Thanks, Dailene. As we discover more about this dish, we are learning that it seems to be unique to Americans.

  2. The reason you aren’t finding recipes is because “Mantchup” doesn’t exist. The word you should search is “Catchupa”. Mantchup, as you referenced it, is a made up word by 2nd generation Cape Verdeans in the New Bedford and Wareham areas mostly. I grew up in New Bedford after immigrating to the US from Cape Verde in the late 80’s and some of the dish names were pretty much destroyed. E.g they called arroz com fijon (rice and beans) “jag”, catchupa, mantchup and a myriad of dish names that were all results of decades of misunderstood English and cape verde crioulo words that were never corrected and eventually made it into main stream verbiage.

    1. Chiya, there are many versions and types of cachupa. In São Tomé and Principe, they use green beans. It’s the same with Portuguese dishes. I raise my eyebrows at certain variations of dishes, but it was always due to them being different from what I knew and grew up on. Eventually, I realized food is as unique as a fingerprint.

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