The flag

Ollie trying out dessert

Another hit?

Banana Cake

Gone!

Week 6 - Cabo Verde (Cape Verde)

In week 5 April pulled Cabo Verde out of the tin! We all looked at each other blankly before reaching for Google Maps. Cabo Verde, aka Cape Verde, is an island group off the West African coast.

 

When looking up traditional foods this week and seeking inspiration from our fans, it turns out that several of my friends have visited and could give me an insight into what cuisine I should look for. It was unanimous Cachupa was the dish to go for. 

Cachupa

Main Course - Cachupa

Recipes were a little hard to come by this week. Plus the ones I could find, were in Portugese (the official language of Cabo Verde as we found out in our 3 interesting facts this week). So with a little help from friends, recipe sites and the translator, this is the recipe I made:

 

Ingredients:

- 2 tins sweetcorn (yes traditionally, corn would have been removed from the cob and used in this recipe...with corn out of season and therefore expensive, I opted for tinned)

- 1 cup of kidney beans (soaked overnight in water)

- Olive oil

- 1 large onion

- 2 bay leaves

- 2 cups chicken stock (I used some I had in the freezer)

- 3 cloves of garlic

- 3 chorizo sausages

- 1/4 cabbage

- 1 sweet potato

- 1 cup squash

- 4 large tomatoes

 

Method:
I used my slow cooker for this recipe - it's a Breville Multi-Chef so has a saute setting as well as slow cooker options.
-Heat oil and saute onions and garlic. Add chorizo and cook for 2 minutes.

- Add all the other ingredients into the slow cooker, season to taste and cook on high for 4 hours (or low for 8 hours).

- I then simmered for about 15-20 minutes to reduce the amount of liquid remaining.

 

As I was unable to find a traditional bread recipe from Cape Verde, I actually served our cachupa with a loaf of fresh bread from my bread maker (using a New Zealand recipe). As the bread isn't actually part of the meal from this country, it's excluded from our scoring.

 

Verdict: 
Harrison - 9/10 - delicious and it had lots of corn.
This is the first meal from our 192 Countries that Harrison has wolfed down! If it wasn't for the bread, he said he'd have had seconds!
April - 0/10 - just don't like it.
I'm not actually sure how she could have come to this conclusion on the tiny mouthful she was forced to have.

Paul - 5/10 - It was fairly bland and contained far too much corn. It needs more flavour and more meat.

Danie - 7/10 - it was nicer than I was expecting and actually had quite a refreshing flavour. It was very filling, but then again I did have two portions!

 

 

Banana Cake, Cabo Verde Style

Moist & rich sponge

I ate mine!

Cape Verde Banana Cake

I really struggled to find a dessert recipe this week. Wiki which is my usual go-to starting point said that fruit was popular and that lots of home cooking recipes used fruit. However actually finding a recipe was difficult. I eventually came across this recipe, which was in Portugese. A few assumptions are made as some things didn't translate properly but this is the recipe I used:

 

Ingredients:

200g margarine

200g sugar

1 dl milk - wasn't sure what a dl was so my friend, Maree who helped with our Equador cook-off decides I should use 1/4 cup.

4 eggs

250g plain flour

1 pinch salt

2 teaspoons baking powder

caramel qb - apparently qb stands for 'as much as you want' - tricky in a baking recipe so I used enough to cover the base of my cake tin.

2 ripe bananas (mine were very ripe)

cinnamon

 

Method:

- Beat the margarine with the butter. The recipe said until you get a 'whitish mash' which made me laugh. So basically cream marg and sugar together.

- Seperate eggs and beat yolks with milk. Then add to the margarine and sugar.

- Add flour, salt and baking powder and mix until combined.

- In a seperate bowl, beat eggs whites. Carefully fold into the other mixture.

- Grease a cake tin. Line the bottom with caramel (I bought  jar of caramel instead of making it this week) and then chop bananas and layer over the caramel. Sprinkle with cinnamon.

- Pour cake mixture over the bananas.

- Bake in oven for around 40mins on 170 degrees celcius. The original recipe had no cooking times and mine probably took a while longer to cook then 40mins (just keep an eye on it).

- Cool slightly and then turn onto a serving plate. We ate ours warm.

 

Verdict:

Harrison - 6.2/10 - really banana-ry. 
For a child who doesn't like cake or bananas I though this was a pretty good score. He only had a mouthful as he was apparently full of cachupa and bread.

April - 3/10 - Yummy flavour
April licked the bowl out for this creation. Seeing as she enjoyed her mouthful of cake, and the uncooked mixture and classed it as yummy, I surprised she only gave it a 3 - perhaps she doesn't fully understand the scoring system yet! 

Paul - 8/10 - very nice and moist cake.

Danie - 7/10 - Nice texture tothe cake and quite strong banana flavour.