Cabo Verdean cuisine reflects the islands' Portuguese colonial history and their West African roots. Corn, beans, cassava, sweet potatoes, fish, seafood, and vegetables form the foundation of many traditional dishes, with ingredients chosen to suit an island environment where resources have historically been limited.

Cachupa, a slow-cooked combination of maize, beans, vegetables, and sometimes fish or meat, is perhaps the best-known expression of this culinary heritage. Grilled fish, stews, fried pastries, and sweet treats add variety, while communal cooking gives food an important social dimension.