Cape Verde Gufong (Fried Pastry)

Serves: 4 servings

INGREDIENTS

2 cups water

1 cup sugar

1 cup cornmeal

1 cup flour

Dash of salt

Dash of baking powder

Vegetable oil for frying

INSTRUCTIONS

In a saucepan combine the water and sugar and bring to a boil.

Once it is boiling add in the cornmeal until it is well mixed then add the flour.

Add a dash of salt and baking powder and continue mixing until everything is well combined.

Let the mixture cool.

Once the mixture is cool, take a small piece of the dough and roll them into small finger sized logs on a floured surface.

Heat up your oil in a frying pan or you can use a deep fryer

Cook until golden brown.

Drain on a paper towel

Serve warm with coffee or tea and if you would like drizzle some chocolate syrup and powdered sugar to taste.

Cape Verdean pastels

Servings: 8 people

Ingredients

For the dough

4 cups flour

1 tablespoon active dry yeast

1 egg

1 teaspoon salt

1 teaspoon sugar

½ teaspoon white pepper

2 tablespoons oil

1 cup milk (warm)

For the filling

4 white fish fillets , diced (for example 2 sea bream fillets + 2 halibut fillets)

2 onions , diced

½ bunch cilantro

2 whole cloves (optional)

3 cloves garlic , crushed

1 shallot , grated

2 green hot peppers , sliced

1 green bell pepper , cut into strips

1 red bell pepper , cut into strips

3 tomatoes , peeled, seeded and diced

1 bay leaf

3 tablespoons olive oil

Thyme

Salt

Pepper

Vegetable oil (for frying)

Instructions

Dough

In a mixing bowl, combine all the dry ingredients.

Make a well, add the egg and oil in the center.

Turn the food processor on to medium and add water gradually until the dough is smooth and light.

Let the dough rest at room temperature, protected from temperature changes or drafts for 1h15.

Filling

Sauté the onions in olive oil without browning.

Add the shallot and garlic and continue to sauté.

Add the remaining ingredients all at once and cook over medium heat, stirring often until the liquid is reduced.

Assembly and cooking of the pastels

Dust working surface with flour.

Roll out the dough to a thickness of about ¼ inch.

Cut out circles with a cookie cutter.

Stretch each circle a little and place a small mound of filling in the center.

Assemble the circle by folding one corner onto the other to form a crescent, then pinch the edges. Seal all the way around with a fork.

Deep fry the pastels in a non-stick skillet filled with oil.

Drain in a metal colander or place on paper towel and serve hot.

Cachupa

Ingredients

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, 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

Directions

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.