Cape Verdean Corn Stew

Recipe by Anna Cabral Spencer
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(The name of this stew is pronounced “meech en graou” which roughly translates to “Corn, one my one” in Creole).

Put in big pot:
½ cup of dried pinto beans (wash first)
A beef or pork neck bone and lamb stew bones and one spoonful of minced garlic

Cover ingredients with cool water and cook for 1.5-2 hours (keep flame on medium after boils)

***
Add 2 big tomatoes diced potatoes and 3 diced carrots and yucca (Cape Verdeans call it monyuac)
Add these spices: Italian Seasoning, Cumin, pepper and garlic powder
Let cook for ½ hr
***
Next add cut up par-boiled collard greens (or collard greens from a can)
Meanwhile, in a frying pan sauté onion (chop up an onion and throw it in a pan with oil on low until the onions turn golden/clear).

Add 3 big spoonfuls of ketchup to frying pan and stir.
Pour the onions and ketchup into the big pot for 40 minutes.
***
Throw in the pot 2-3 cans of loose corn (include the water in the can).

Add 2 cups of lima beans. (Frozen beans are better, says Nana).
Add ½ can of sliced tomatoes and some salt to taste.
Let cook for ½ hour and “if it tastes good, it’s ready!”

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One Response to Cape Verdean Corn Stew

  1. Jeanie Rose says:

    Thanks Auntie Anna, you know I love to cook. I will definetly be making this.

    Love, Jeanie

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