When I started my pre-doctoral internship, I did it at a site an hour and fifteen minutes from my house. I figured I could do anything for a year. In the end, I worked there for over three years and it was one of the best experiences of my life. What I learned both professionally and personally has stayed with me over the years. I could go on and on but what I want to tell you about now is one of the people I worked with there.
J. was the other predoctoral intern with me. I met her for the first time on the day we both went for a tour. My first impression was that she was gorgeous and clearly incredibly smart. As the months went by, we became closer and closer and I began to admire her even more. She was a mother and had given birth to her son at a young age. She was blessed with supportive parents and while her child’s father did not stay in her life, she raised her son and graduated from high school, college and graduate school (predoctoral internship, remember)?
J. was (and still is) kind, compassionate, smart, loving and always ready to see the best and have faith in those around her. She will always give those in her life second and third and fourth chances and will always encourage them to do their best. As you can imagine, this can be both a positive and negative quality.
When I knew her best, J. was involved with a man she’d met a few years prior. Their relationship was difficult with extreme highs and lows. They became engaged a few months after I did and they were guests at my wedding. J. and I began to lose touch after that when she left our common workplace. We spoke a few times and through our emails and facebook, I saw that she had broken her engagement, met someone new and moved across the country after marrying him. From all that I can tell now, this was the best decision she ever made.
She and her new husband are incredibly well suited, incredibly happy and, I must say, incredibly beautiful. J. has found a happy ending to her love story.
But nothing in life is that cut and dry, black and white. While she’s happy now, she could only get there by taking the path she did. Her relationship with her former fiancée was difficult but had some good points as well. One of them was this stew. She posted about it on Facebook recently and it looked so good that I immediately emailed her, demanding the recipe. She responded with some guidelines and I went to work.
I cooked a dish that I have never eaten. I have no idea what it should look or taste like but it did end up being delicious. I used J’s guidelines and searched the internet for cachupa rica. This is what I ended up with- the wrong kind of corn (couldn’t find samp so had to use hominy), no plantains but, in the end, still delicious, filling and hardy. Good for a cold day. Plus, it made me think about J and her love story the whole time. Made me happy.
Cachupa Rica (with deepest apologies to all Cape Verdens everywhere)
6 cups golden samp (I used plain hominy because I couldn’t find samp)
4 cups of beans (I used canned kidney and pinto)- You could use dry and soak them with the samp beforehand.
Meats of your choosing. I used:
chicken thighs (about 4-6 boneless, skinless)
bacon (I used a package)
country stye pork ribs
1 large onion
Lots of garlic
2 peeled carrots, cut into chunks
2 large sweet potatoes, peeled and cut into chunks
between 6-10 cups of chicken broth
I made it all in one pot. J. makes it across several. Because I used canned hominy and beans, I didn’t need to cook them separately.
Start by chopping up your bacon and browning it in a large pot. Take out the bacon once it is crisp and add your sausage (chopped). Let that brown up as well and then take it out and set it aside with the bacon.
Season your chicken with salt and pepper. Add them to the pot with the bacon/sausage fat and brown them as well.
It’s a lot of meat. (insert dirty comment here) Now, chop up your onion and garlic and brown it in the pot with all the fat left from the meat. Maybe not all. Maybe drain a bit of the fat, leaving about a tablespoon.
J. suggests making a sofrito of onion, garlic and tomato paste which you can then add for more flavor. She also suggests a bay leaf or two (removed before serving) and some coriander. Not my favorite flavors so I left them out. J. also reminded me that if you were using samp and dry beans, you’d want to let them get good and tender (about an hour) before adding the veggies and meats back in- otherwise they’ll get too soft and be mushy.
Serve with lots of broth. Mmmm.