This is a recipe I learned from my ex mother in-law and was honored that she taught me. Thank you Mina!!! It is such an amazing stew...good for you and warms you to the bone. Here is a web site for all of you who can not obtain some of the ingredients, which are only located in New Bedford, MA, Fall River, MA and Providence, RI area's. I have finally found the liguinca here in ATL, at the Publix grocery store. So if you would like to try this one you will need to order the samp on line or have a friend bring you some..Or take a trip up there and bring some back with you...Like I do! : )
MUNCHUPA: Cape Verdean Stew
- 3 cups Samp (dried yellow corn)
- 1 1/2 cups large dry Lima beans
- 2 lbs. stew beef
- 1 lb. linguica, cut into 1/2 inch pieces
- 1 corn beef roast, cut into 2 inch pieces
- 2 smoked hocks
- 2 onions, diced
- 1 tsp. black pepper
- 2 bundle fresh kale, cleaned, stems removed and cut into 2 inch pieces
- 1 tbsp paprika
- 1 bay leaf
- kosher salt to taste
- 1 tbsp oil
- 2 lbs of small boiling potatoes
- 3 acorn squash peeled and cut into 2 inch cubes
- 1 stick butter
- Wash samp and beans and soak overnight, separately.
- Place samp in a 12-quart pot half-filled with water. Add bay leaf and cook for 1 hour. Add beans, kale, linguica, short ribs, smoked hocks and corn beef. Saute onions in oil. Add paprika, salt and black pepper to onions. Add onion mixture to pot and add enough water to cover vegetables. Bring water to a boil, lower heat, and allow pot to simmer for at least 3 1/2 to 4 hours. (add more water as needed). When completed add salt to taste, if needed.
- Boil Potatoes and Squash in separate pot to serve with the Monchupa toss with butter.
- Serve with some Portuguese Bread for dunking in the broth!