Kachupa Recipe

Soak dried corn and split peas

If using dried corn (hominy) and split peas, rinse both under cold water and place them in a large bowl. Cover with at least 3–4 cups of water and soak for 4–8 hours or overnight. If using fresh young corn, skip soaking and cut kernels from the cobs.

Rinse rice

Rinse the rice under cold water until the water runs mostly clear; drain and set aside.

Combine and simmer

In a large heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Drain soaked corn and split peas and add them to the pot with 1.2 litres (1200 ml) of the water or stock. Add bay leaves. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for about 45–60 minutes, stirring occasionally, until the corn and split peas begin to soften. If using fresh corn kernels, they will cook faster (about 20–30 minutes).

Add rice and beans

When the corn and split peas are tender but not fully breaking down, stir in the rinsed rice and the drained canned beans. Add additional water or stock (about 800 ml) so the mixture is soupy — Kachupa should be a thick stew rather than a dry pilaf. Simmer gently, uncovered or partially covered, for another 20–30 minutes, stirring occasionally so rice does not stick. Adjust liquid to reach desired thickness.

Sauté aromatics

While the base cooks, heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the chopped onion and a pinch of salt and cook until translucent, about 5–7 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Add vegetables and proteins

Add the diced carrot and green bell pepper to the skillet and cook 4–5 minutes until starting to soften. If using smoked pork, bacon, or sausage, add it now and cook until browned. If using soaked salted fish (pre-soaked to remove excess salt and flaked), add it during the last 2–3 minutes just to warm through. Stir in chopped tomatoes and cook until they break down into a chunky sauce, about 6–8 minutes.

Season skillet mixture

Stir in the dried thyme or oregano, black pepper, and optional hot pepper. Taste and adjust seasoning (remember that salted fish or cured meats add salt).

Add vegetables to pot

Transfer the sautéed vegetable and protein mixture into the large pot with the grains and legumes. Stir to combine. Add shredded cabbage and chopped chard or kale. Continue to simmer gently for 10–15 minutes, until greens are wilted and all ingredients are tender and flavors meld.

Adjust consistency & seasoning

If the kachupa is too thick, add hot water or stock 1/2 cup at a time until you reach a thick stew consistency. Taste and add salt as needed (start with 1/2 teaspoon and increase to taste). Remove bay leaves.

Stir in the chopped cilantro or parsley and drizzle with the finishing tablespoon of olive oil. Reheat briefly (1–2 minutes) so herbs release aroma.

Ladle kachupa into bowls and serve with lemon or lime wedges for squeezing over each serving. Offer additional hot sauce or piri-piri if desired.