Stews
Cape Verdean Octopus
Polvo
Cape Verde
Octopus stewed or grilled with garlic, onion, tomato, and herbs, served with rice or boiled potatoes.
Original eatfuls sticker artwork
What it is
A closer look at Cape Verdean Octopus.
Octopus stewed or grilled with garlic, onion, tomato, and herbs, served with rice or boiled potatoes.
What to look for
Know it when you find it.
Fresh-caught from Atlantic waters; the tentacles should be tender, not rubbery, with a garlic and tomato sauce.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Cape Verdean Octopus.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Antigua and Barbuda
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Rwanda
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Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.