The cuisine of Cape-Verde - Africa

Africa Cape-Verde CV Gabon Tunisia Sao Tome and Principe Gambia Niger Ethiopia Sudan Eritrea Somalia Equatorial Guinea Sierra Leone Egypt Mauritania Mauritius Morocco Djibouti South Africa Mali Seychelles Cape Verde St Helena, Ascension Tristan da Cunha*** Madagascar Libya CAR Comoros Liberia Reunion Chad Western Sahara Cameroon Guinea-Bissau DRC Kenya Zambia Swaziland Cote d’Ivoire Nigeria Namibia B. F. Guinea Mayotte Angola Uganda Tanzania Ghana Botswana Senegal Burundi Rwanda Lesotho Togo Benin Congo Mozambique Zimbabwe Malawi Algeria

The foods of Cape-Verde

Cuisine is influenced by the cooking of
Portugal
Spain

Creole, Portuguese, African and Brazilian gastronomy have all influenced the food and drink of the isles.
Cachupa is the archipelago’s national dish. This slow-cooked, hearty stew made with beans, corn kernels, vegetables and fish or meat, is a type of Feijoada and is Portuguese in origin. It is commonly served with rice. Soups are also popular such as Canjo, a thick chicken soup with rice, onions and carrots. .
And braised meats are not uncommon but fresh fish and seafood really are the order of the day. .
Cachupa Rica is the fish version of this popular stew. .
Buzio is a tasty slow-cooked stew made with shellfish (usually mussels) and soya sauce. .
Cado de Peixe ou Caiderado is a fish dish (usually Cavala) with potato, pumpkin, carrots, vegetables and tomato puree. .
Bafas is a snack or appetiser of fish cooked with tomato, onion and peppers in breadcrumbs. .
Carpachio is raw tuna, sliced finely and marinated in lime, oil and salt. .
Tuna Tartar is also raw tuna chopped and marinated in a soy dressing. .
Morreia is eel, fried in oil. .
Lagosta suada is a steamed lobster. .
Percebes (sea fingers or gooseneck barnacles) are bizarre looking, finger-like barnacles, eaten by cracking off the end and peeling the skin to reveal the meat which is similar in texture to squid.
Cape-Verde Portugal - See the recipes

Appetizer recipes

Coconut shrimp with sweet chili sauce Cod fritters Lemony garlic butter bean dip Mini Sardine croquettes Sardine pâté

Main recipes

Baked cod greek-style Brazilian feijoada - black bean stew Codfish cakes Crab and lobster cakes with roasted red pepper coulis and dill cream Grilled sardines with green herbs Paella of mussels Pan-seared cod fillets in white wine and tamato basil sauce Red pepper mousse Summer tomato salad

Side dishes recipes

Fried green tomatoes Peri peri sauce

Dessert recipes

Pasteis de nata - portuguese custard tarts Winter citrus salad

Cooking in Cape-Verde

Cape-Verde desserts

    no recipe available at this time
  • Sign Up
  • Login