Cachupa Rica - cooking recipe

Ingredients

1/2 lb beef, cubed
1/2 lb bacon, cubed
4 linguica sausage, sliced thinly
1 pork trotter
3 tablespoons oil
2 small red potatoes, diced
2 onions, chopped
2 garlic cloves, minced
salt, to taste
chili paste, to taste
1 cup white wine
1 cup water
5 1/4 cups cornmeal
1/2 cup dried black-eyed peas
2 large sweet potatoes, diced
1/2 cup savoy cabbage, shredded
2 bay leaves

Preparation

Add the beef, bacon, sausages and pig trotter to a pot. Add oil and saute for 5 minutes. Add the red potatoes, garlic, onion, chilli paste, bayleaves and salt. Saute until onions are translucent, stirring occasionally. Add 1 cup white wine then cover the pot and reduce to a simmer. Check in 20 minutes. Add cup of water. Return to a simmer and cook for 20 minutes, topping-up the water as necessary.
Meanwhile add the corn and beans to a pot with enough water to cover. Bring to a boil and cook covered until the beans are tender (1 1/2 hour approx.). Transfer to a larger pot and add the meat mixture. Add a little more water, if necessary then bring to a boil and cook for 30 minutes before adding the potatoes, cassava and cabbage.
Cook for a further 25 minutes then take off the heat, allow to stand for 10 minutes and serve immediately.