West Africa
Cabo Verde
Atlantic islands where hominy, beans and tuna simmer into the national cachupa.
Staples
- Milho pilado (pounded dried hominy corn)
- Feijão pedra and feijão congo (local stone beans and pigeon peas)
- Mandioca (cassava tubers)
- Xerém (coarsely milled corn flour)
- Batata-doce (dense white-fleshed sweet potato)
Seasonings
- Malagueta (spicy local chili macerated in grogue or oil)
- Banha de porco (rendered pork lard)
- Colorau (ground sweet paprika paste)
- Alho pisado com sal (garlic mashed with sea salt)
- Folha de louro (dried bay laurel leaf)
Techniques
- Pounding dried maize in a wooden pilão
- Slowly simmering layered stews over low embers
- Refogando aromatic paste in rendered pork fat
- Crisping day-old hominy stew as cachupa frita
At the table
Meals are traditionally prepared by matriarchs and centered around a shared plate of slow-simmered cachupa, steamed tubers, and grilled mackerel (cavala) or seasoned chouriço. While the leeward island of Santiago relies heavily on vegetable-forward cachupa pobre and xerém porridge, the cosmopolitan island of São Vicente is known for luxurious, multi-meat cachupa rica laden with morcela.
20 recipes across 7 courses
Ask AI for moreBreakfast
Soup
Caldo de Peixe (Cape Verdean Fisherman's Fish Broth)
A fragrant, restorative coastal fish broth simmered with root vegetables, green plantains, and fresh herbs.
Canja de Galinha (Savory Chicken and Rice Broth)
A rich, golden Cabo Verdean restorative chicken soup loaded with bone-in poultry, tender rice, and fresh herbs.
Main
Arroz de Polvo (Rich Red Wine Braised Octopus Rice)
A saucy, full-bodied São Vicente rice dish brimming with tender red wine-braised octopus, sweet bell peppers, and fresh cilantro.
Cachupa Rica (Slow-Cooked Corn, Bean, and Meat Stew)
A luscious, slow-simmered Cape Verdean hominy stew enriched with cured meats, tender pork, beans, and sweet root vegetables.
Caldeirada de Cabrito (Spiced Goat and Tomato Stew)
A robust, fragrant Cape Verdean stew of tender goat meat simmered with cassava, sweet potatoes, tomatoes, and local malagueta chili.
Guisado de Búzio (Slow-Braised Sea Snail Stew)
Tender sea snails braised in a rich, briny tomato and piri-piri sauce with tender cassava and sweet potatoes.
Modje de São Nicolau (Goat and Root Vegetable Stew)
A fragrant São Nicolau festival stew of tender goat meat, green bananas, manioc, and squash simmered in an aromatic broth.
Tchassina (Salt-Cured Dried Goat Meat with Root Vegetables)
Rich and hearty stew of salt-cured sun-dried goat meat simmered tender with cassava, sweet potatoes, green plantains, and cabbage.
Xerém de Festa (Savory Ground Corn Porridge with Braised Pork)
A celebratory slow-cooked coarse corn porridge infused with rich braised pork belly, chouriço, and shredded greens.
Side
Molho de Piri-Piri (Spicy Chili and Garlic Condiment)
A pungent, fiery emulsion of Malagueta peppers, garlic, olive oil, and bay leaf essential for grilled fish.
Pão de Terra (Hearth-Baked Sweetish Yeast Roll)
Golden, mildly sweet hearth bread infused with subtle notes of fennel and cinnamon, perfect for morning café.
Queijo de Fogo (Raw Aged Goat Milk Cheese)
Semi-hard artisan raw goat cheese from volcanic pastures, balancing intense grassy brininess with a creamy, firm, sliceable paste.
Dessert
Doce de Papaia com Queijo de Cabra (Papaya Compote with Goat Cheese)
Tender, translucent ribbons of green papaya simmered in spiced cane syrup paired with salty, cured goat cheese.
Pudim de Coco (Steamed Coconut Flan)
A velvety, caramel-crowned steamed flan dense with freshly grated coconut, whole milk, and warm vanilla essence.
Drink
Grogue (Traditional Sugarcane Rum)
An artisanal Santo Antão spirit distilled from pure fermented sugarcane juice infused with lime zest and wild botanicals.
Ponche de Mel (Sugarcane Spirit and Molasses Liqueur)
A velvety, warming digestif combining pot-still grogue, dark sugarcane molasses, warming spices, and bright lime.
Street food
Fidjós (Fried Sweet Banana and Cassava Fritters)
Crispy dark-golden fritters boasting a caramelized banana exterior and a dense, chewy cassava-wheat core infused with warm cinnamon.
Pastel com Diabo Dentro (Spicy Tuna Empanada)
Crispy golden fried pasties loaded with a fiery filling of sautéed fresh tuna, garlic, and fiery malagueta chilies.
Torresmo (Crispy Fried Pork Cracklings)
Crunchy golden pork belly morsels rendered in their own fat with garlic, bay, and vinegar, delivering the ultimate savory crunch.