Cape Verde

🇨🇻Cape Verde

Antonense Preserved Pork

Conserva de Carne de Porco

Preserved pork from Santo Antão, salted and stored as a method of keeping meat without refrigeration, used in stews and feijoada.

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Antonense Preserved Shrimp

Conserva de Camarão

Preserved shrimp stew from Santo Antão, a traditional method of keeping shrimp for long periods without refrigeration.

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Bafa

Quick-cooked pork or seafood dish marinated in vinegar and spices, served as an entrée or main, often shared with beer, wine, or grogue at gatherings.

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Barnacle Stew

Guisado de Percebes

Gooseneck barnacles steamed in a pot and served in their own broth, eaten by cracking the shell and peeling the skin to reveal the meat.

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Bean and Corn Stew

Cachupa

Slow-cooked stew of hominy corn, beans, cassava, sweet potato, and pumpkin with pork, sausage, or fish; the national dish of Cape Verde, simmered for hours until thick.

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Bibi-Style Shrimp Broth

Caldo de Camarão a moda da mama Bibi

Shrimp seafood dish originating in Chã das Pedras on Santo Antão, made with fresh shrimp in a flavoured broth.

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Cachupinha

A quicker, lighter version of cachupa with fewer ingredients and a shorter cooking time, using the same corn and bean base.

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Cape Verdean Beef Stew

Carne Guizada

Beef braised with onions, garlic, tomato, and bay leaves until tender, served with rice, beans, or fried potatoes.

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Cape Verdean Couscous

Cuscuz

Sweet bean-flour and sugar mixture steamed into a cake or bun, eaten with butter and coffee for breakfast.

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Cape Verdean Feijoada

Feijoada

Bean stew made with feijão pedra (rock beans) or pinto beans, salt-pork, chouriço, cabbage, carrots, and squash in a light-colored tomato broth.

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Cape Verdean Goat Cheese

Queijo de Cabra

Fresh goat cheese made on the islands, mild and slightly tangy, often served with papaya jam or honey.

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Cape Verdean Octopus

Polvo

Octopus stewed or grilled with garlic, onion, tomato, and herbs, served with rice or boiled potatoes.

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Cape Verdean Samosas

Chamuças

Triangular fried pastries filled with spiced minced meat, fish, or vegetables, a Cape Verdean adaptation of the Indian samosa.

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Cassava Cake

Bolo de Mandioca

A dense Cape Verdean cassava cake sweetened with sugar and coconut, baked until the edges caramelise.

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Chicken Canja

Canja de Galinha

A Cape Verdean chicken-and-rice soup seasoned with onion, herbs and lemon, inherited through the Lusophone Atlantic.

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Chicken with Tomatoes

Frango Assado com Tomates

Roasted chicken cooked with fresh tomatoes, onions, and garlic, a dish popular on the island of Fogo.

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Chã das Caldeiras Wine

Vinho do Chã das Caldeiras

Wine produced from grapes grown in the volcanic caldera of Fogo island, including the Santa Luzia and Brava labels.

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Conch

Búzio Cabra

Sea snail (bubonian conch, Persististrombus latus) stewed or grilled, a seafood specialty of the Cape Verdean coast.

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Festive Xerém

Xerém de Festa

A special-occasion xerém prepared for celebrations and Ash festivals, with richer additions of meat, sausage, or seafood beyond the everyday version.

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Fish Broth

Caldo de Peixe

Fish stew made with mackerel or cavala, potato, pumpkin, carrots, and vegetables in a tomato broth, served with rice and corn puree.

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Fish Cakes

Bol de Peixe

Fish fritters made from mashed fish mixed with flour, onion, and herbs, deep-fried until golden and crisp.

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Fried Banana Balls

Filhoses

Fried banana balls made with flour, sugar, and mashed banana, deep-fried until golden and puffy.

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Fried Cachupa

Cachupa Frita

Leftover cachupa re-fried in a skillet until crusty, topped with a fried egg and linguiça sausage; the standard Cape Verdean breakfast.

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Fried Moray Eel

Morreia

Moray eel fried in oil until crisp, often served as a bafa with fries and rice alongside.

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Goat Cheese with Papaya Jam

Queijo de Cabra com Doce de Papaia

Fresh Cape Verdean goat cheese served with sweet papaya jam, a classic dessert pairing of salty and sweet.

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Goat Stew with Corn Noodles

Totoco

Kid goat cooked with herbs and spices, served with corn pasta noodles that absorb the rich cooking broth.

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Gooseneck Barnacles

Percebes

Sea fingers or gooseneck barnacles harvested from the rocky Atlantic coast, steamed and eaten by cracking the shell to reveal the meat.

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Grilled Kid

Cabrito

Young goat grilled or roasted until the exterior is crisp and the meat is tender, seasoned with garlic, vinegar, and local herbs.

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Grogue

Strong sugarcane rum distilled on Santo Antão and Santiago, made in small trapiche presses; the national spirit of Cape Verde.

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Gufong

Sweet fried cornmeal pastries shaped into finger-sized logs, often bound with mashed banana or sweet potato; crisp outside, doughy within.

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Honey Manioc Balls

Bolinhos de mandioca com mel

Deep-fried balls of cassava dough sweetened with honey, crisp on the outside and dense within.

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Jagacida

Rice and bean pilaf from Fogo Island, cooked with onions, paprika, and bay leaves until the rice turns red-gold; often enriched with linguiça sausage.

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Maize Porridge with Pork

Papa com Frigenote

Maize porridge served with pork and a sauce made from pork offal, a delicacy from Boa Vista and Santo Antão islands.

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Manel Antone Stew

Manel Antone

A beef stew with vegetables and local seasonings, a traditional Cape Verdean home-cooked dish.

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Modje

Goat stew cooked with cassava, sweet potato, green banana, and yam in a deeply flavoured broth of herbs and spices.

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Papaya Jam

Doce de Papaia

Sweet preserve made by slow-cooking papaya with sugar until thick and jam-like, traditionally paired with goat cheese.