Cape Verde
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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Cape Verde
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.
Cape Verde
Rock Barnacles
Cracas
Barnacles served still clinging to the rock, eaten with lemon and a long thin implement to hook the meat from the shell.
Cape Verde
Shrimp in Garlic Wine
Camarão em Vinha de Alhos
Shrimp marinated in garlic, wine vinegar, and herbs, then grilled or pan-fried, a Portuguese-influenced Cape Verdean dish.
Cape Verde
Steamed Lobster
Lagosta Suada
Lobster cooked in a red tomato-based sauce with onions, garlic, and herbs, served with rice or bread to soak up the sauce.
Cape Verde
Zé de Lino Octopus Stew
Polvo a modo Zé de Lino
A specific Cape Verdean octopus preparation named after its creator, cooked with local seasonings and vegetables.