Cachupa, Cape Verde’s national dish, is a slow cooked stew of hominy and beans. Preferably, it is cooked over a wood fire so that it gets infused with smoke. Fish or meat, whatever you might have, help it to stick to your ribs. In our town in Benin, cooked hominy and cooked beans are sold seperately as meals in themselves. Combined into one dish with a fried egg on top, each bite takes me back to Santiago. This quick version doesn’t come close to our host mother in Cape Verde’s cachupa, but Guta would be proud nonetheless.