This soup is part of my Cape Verdean culture (a recipe passed down from my Vozinha). Its also a staple meal in Cape Verde (also known as Cabo Verde to the locals). A very flagrant and hearty stew that is perfect for this time of year, however if it's your first time making it, be sure to allow yourself plenty of prep/cooking time. Maybe try it out one weekend when you have the extra hours to spare...
1 pkg. Pork Bones or Pigs Feet (you can also substitute smoked turkey bones or ham)2 cups Dried Corn (also known as yellow samp)
1 cup Dried Red Kidney Beans
1 cup Dried Lima Beans
1 Medium Onion Chopped
2-3 White Potatoes cut in 4 (sweet potatoes optional)
Olive OilSpices- Salt, Pepper, Garlic, Paprika (to taste)
In a large pot, saute meat & chopped onion witholive oil until golden brown. Fill pot half way with
water. Add salt, pepper, garlic, and paprika to taste.
Bring to a boil. Add corn & beans. Cook on
medium heat slowly until corn & beans are soft.
Add potatoes close to the end to help broth thicken.
Photos taken by: Wahkuna