The cuisine of Cape-Verde - Africa

The foods of Cape-Verde

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.

The types of Cuisines in Cape-Verde are influenced by:

The regional cuisine

Appetizer recipes coming soon
Main recipes coming soon
Side dishes recipes coming soon
Dessert recipes coming soon

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The Regional cooking of Cape-Verde

The foods of Cape-Verde

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Spain - See the recipes

Appetizer recipes

Marinated mussels spinach and chickpeas

Main recipes

Asparagus with orange and endive salad Chicken and pasta salad with asparagus Lamb shanks braised in red wine Marinated cod fillet with corn pudding Mussels mariniere Mussels with leeks saffron and cream Paella of mussels Paella valenciana Pork scallopines with puree of chestnuts Rack of lamb with mushroom crust Red endives and spinach salad Roasted salmon with creamy endives Shrimp salad with belgian endive Spanish fish stew Spanish mussels Spanish omelets Tomato stuffed with creamy cheese with gazpacho

Side dishes recipes

Broccoli with garlic Pasta with broccoli and garbanzo beans Potato eggplant tart Puree of celery root Roasted acorn squash

Dessert recipes

Lemon tart with walnut crust Orange soaked cake Plum raspberry sorbet Strawberry and peach compote Strawberry cheese cake in macaroon crust Strawberry-orange sherbet Winter citrus compote

Asparagus with orange and endive salad Broccoli with garlic Candied grapefruit peel Chicken and pasta salad with asparagus Coconut-almond bars Lamb shanks braised in red wine Lemon tart with walnut crust Marinated cod fillet with corn pudding Marinated mussels Marinated vegetables Mussels mariniere Mussels with leeks saffron and cream Orange soaked cake Paella of mussels Paella valenciana Pasta with broccoli and garbanzo beans Plum raspberry sorbet Pork scallopines with puree of chestnuts Potato eggplant tart Puree of celery root Rack of lamb with mushroom crust Red endives and spinach salad Roasted acorn squash Roasted salmon with creamy endives Shrimp salad with belgian endive Spanish fish stew Spanish mussels Spanish olive oil tortas - tortas de aceite Spanish omelets spinach and chickpeas Strawberry and peach compote Strawberry cheese cake in macaroon crust Strawberry-orange sherbet Tomato stuffed with creamy cheese with gazpacho Walnut crescents Winter citrus compote

Portugal - See the recipes

Appetizer recipes coming soon

Main recipes

Brazilian feijoada - black bean stew Red pepper mousse Side dishes recipes coming soon
Dessert recipes coming soon

Brazilian feijoada - black bean stew Red pepper mousse

African - See the recipes

Appetizer recipes coming soon

Main recipes

Moroccan spiced chicken breasts Moroccan spiced chickpea soup Skillet chicken and rice Side dishes recipes coming soon
Dessert recipes coming soon

Moroccan spiced chicken breasts Moroccan spiced chickpea soup Skillet chicken and rice

Cooking in Cape-Verde