Baku Kitchen! An independent reference of traditional food

Cape Verde

Creole-Portuguese island fare built on corn cachupa, fresh tuna, fried pastries and sugarcane grogue. That is the short version of what Cape Verde cooks. Look for Cachupa (slow-simmered corn and bean stew with fish or pork; refried for breakfast), Pastel com diabo dentro (pastry with the devil inside: fried turnover of spicy tuna) and Grogue (artisanal sugarcane rum distilled in island trapiches). The national dish, a slow stew of hominy corn and beans; leftovers are fried the next morning as cachupa refogada with an egg. This atlas has 24 Cape Verde dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

24 dishes.

BafasBafasSmall plates of fried fish, sausage or offal set out to drink grogue withBuzios guisadosBuzios guisadosSea snails stewed with onion, tomato, garlic and a bay leafCachupaCachupaSlow-simmered corn and bean stew with fish or pork; refried for breakfastCachupa refogadaCachupa refogadaYesterday's cachupa fried with onion and topped with a fried egg or sausageCafé do FogoCafé do FogoArabica grown on volcanic slopes, roasted dark and drunk strongCaipirinha de grogueCaipirinha de grogueLime and sugar muddled with grogue and ice in a short glassCaldo de peixeCaldo de peixeFish soup with vegetables, cassava and green bananaCanja de galinhaCanja de galinhaChicken simmered with rice and lemon into a light restorative soupCuscuzCuscuzSteamed cornmeal cake eaten warm with honey, butter or coffeeDoce de cocoDoce de cocoGrated coconut candy cooked with sugarDoce de papaiaDoce de papaiaGreen papaya cooked slowly in sugar syrup until translucent and chewyGrogueGrogueArtisanal sugarcane rum distilled in island trapichesGufongGufongFried maize-flour cakes, dense and lightly sweet, eaten with coffeeJagacidaJagacidaRice cooked with beans and bay leafLapasLapasLimpets prised from the rocks and grilled in their shells with garlic butterLinguiçaLinguiçaCoarse pork sausage, fresh or smoked, grilled at every churrascoMel de canaMel de canaThick dark sugarcane molasses poured over cuscuz or stirred into poncheMoreia fritaMoreia fritaCrisp-fried marinated moray eel, beach bar favoritePastel com diabo dentroPastel com diabo dentroPastry with the devil inside: fried turnover of spicy tunaPonchePoncheGrogue liqueur blended with molasses and limeQueijo de cabraQueijo de cabraFresh tangy goat cheese eaten with papaya jam or grilledTuna steakTuna steakSeared tuna with onions, the islands' everyday proteinVinho do FogoVinho do FogoVolcanic red and white wine grown inside Fogo's calderaXerémXerémCracked-corn dish cooked soft, served at festivals

  • Cachupa

    Slow-simmered corn and bean stew with fish or pork; refried for breakfast. Ready in 40 min plus overnight soaking prep…

  • Bafas

    Small plates of fried fish, sausage or offal set out to drink grogue with. Ready in 20 minutes prep and…

  • Buzios guisados

    Sea snails stewed with onion, tomato, garlic and a bay leaf. Ready in 30 minutes prep and 1 hour 15…

  • Caldo de peixe

    Fish soup with vegetables, cassava and green banana. Ready in 30 minutes prep and 45 minutes cooking. Serves 6. A…

  • Caipirinha de grogue

    Lime and sugar muddled with grogue and ice in a short glass. Ready in 5 minutes prep and none cooking.…

  • Café do Fogo

    Arabica grown on volcanic slopes, roasted dark and drunk strong. Ready in 10 minutes prep and 10 minutes cooking. Serves…

  • Canja de galinha

    Chicken simmered with rice and lemon into a light restorative soup. Ready in 20 min prep and 1 hr 15…

  • Cuscuz

    Steamed cornmeal cake eaten warm with honey, butter or coffee. Ready in 20 min prep and 40 min cooking. 6…

  • Doce de coco

    Grated coconut candy cooked with sugar. Ready in 20 minutes prep and 40 minutes cooking. Makes about 30 pieces. A…

  • Doce de papaia

    Green papaya cooked slowly in sugar syrup until translucent and chewy. Ready in 30 minutes prep and 2 hours cooking.…