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.

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  • Xerém

    Cracked-corn dish cooked soft, served at festivals. Ready in 15 minutes prep and 2 hours cooking. Serves 6. A main…

  • Cachupa refogada

    Yesterday’s cachupa fried with onion and topped with a fried egg or sausage. Ready in 25 min prep and 3…

  • Grogue

    Artisanal sugarcane rum distilled in island trapiches. Ready in 1 day cutting and milling cane prep and 4–7 days fermenting…

  • Pastel com diabo dentro

    Pastry with the devil inside: fried turnover of spicy tuna. Ready in 45 min prep and 40 min cooking. 12…