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.
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Gufong
Fried maize-flour cakes, dense and lightly sweet, eaten with coffee. Ready in 20 minutes prep and 25 minutes cooking. Makes…
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Jagacida
Rice cooked with beans and bay leaf. Ready in 20 minutes prep and 1 hour 30 minutes cooking. Serves 6.…
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Lapas
Limpets prised from the rocks and grilled in their shells with garlic butter. Ready in 20 min prep and 10…
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Linguiça
Coarse pork sausage, fresh or smoked, grilled at every churrasco. Ready in 40 min prep and 25 min cooking. Makes…
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Mel de cana
Thick dark sugarcane molasses poured over cuscuz or stirred into ponche. Ready in 10 minutes prep and 2 hours cooking.…
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Moreia frita
Crisp-fried marinated moray eel, beach bar favorite. Ready in 30 minutes prep and 20 minutes cooking. Serves 6. A snack…
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Ponche
Grogue liqueur blended with molasses and lime. A wine & spirit recipe from Cape Verde.
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Queijo de cabra
Fresh tangy goat cheese eaten with papaya jam or grilled. Ready in 30 min prep and 15 min cooking. Makes…
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Tuna steak
Seared tuna with onions, the islands’ everyday protein. Ready in 15 minutes prep and 15 minutes cooking. Serves 4. A…
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Vinho do Fogo
Volcanic red and white wine grown inside Fogo’s caldera. A wine & spirit recipe from Cape Verde.