Introduction: A fragrant, tomato-tinted rice served alongside grilled fish, stews and cachupa, this everyday side dish reflects the Portuguese influence on rice cookery across the islands. Cultural Background: A fragrant, tomato-tinted rice served alongside grilled fish, stews and cachupa, this everyday side dish reflects the Portuguese influence on rice cookery across the islands. Tips: Toasting […]
Introduction: Bite-sized pieces of marinated fish, dusted in cornmeal and fried until crisp, isca de peixe frito are sold from street stalls and market corners across the islands, eaten straight from a paper cone with a squeeze of lime. Cultural Background: Bite-sized pieces of marinated fish, dusted in cornmeal and fried until crisp, isca de […]
Introduction: Built from whatever the day's catch provides, sopa de peixe is a hearty, tomato-based fish soup thickened with root vegetables — a dish that reflects both the ocean's generosity and the islands' reliance on cassava and sweet potato. Cultural Background: Built from whatever the day's catch provides, sopa de peixe is a hearty, tomato-based […]
Introduction: Drawing on the archipelago's deep relationship with the Atlantic, arroz de marisco is a loose, brothy seafood rice enriched with tomato and garlic, commonly cooked on Sundays or when the morning catch has been especially good. Cultural Background: Drawing on the archipelago's deep relationship with the Atlantic, arroz de marisco is a loose, brothy […]
Introduction: A tomato and onion-based fish stew found across the islands, modjo de peixe (sometimes spelled 'modje') showcases the day's fresh catch simmered gently in a fragrant sauce, typically served with rice, cuscuz or boiled cassava. Cultural Background: A tomato and onion-based fish stew found across the islands, modjo de peixe (sometimes spelled 'modje') showcases […]
Introduction: Pigeon peas (feijão congo) are a resilient, drought-tolerant crop well suited to the archipelago's arid climate, and this simple stewed side dish appears frequently alongside rice, fish and cachupa across the islands. Cultural Background: Pigeon peas (feijão congo) are a resilient, drought-tolerant crop well suited to the archipelago's arid climate, and this simple stewed […]
Introduction: Octopus is abundant in the waters around the islands, and salada de polvo turns it into a refreshing, garlicky salad often served at celebrations or as a starter for special Sunday lunches. Cultural Background: Octopus is abundant in the waters around the islands, and salada de polvo turns it into a refreshing, garlicky salad […]
Introduction: Simple grilled shrimp, seasoned generously with garlic and lime, reflect the everyday abundance of the Atlantic around the islands. Cultural Background: Simple grilled shrimp, seasoned generously with garlic and lime, reflect the everyday abundance of the Atlantic around the islands. Served as a starter at gatherings or from small roadside grills, they are eaten […]
Introduction: A soothing rice and chicken soup with Portuguese roots, canja is adapted across Cape Verde with local herbs and a generous hand with lime, and is often the first dish made for anyone unwell or recovering after childbirth. Cultural Background: A soothing rice and chicken soup with Portuguese roots, canja is adapted across Cape […]
Introduction: Cachupa is Cape Verde's national dish and a powerful symbol of Crioulo identity, born from the blending of African, Portuguese and Atlantic influences over centuries. Cultural Background: Cachupa is Cape Verde's national dish and a powerful symbol of Crioulo identity, born from the blending of African, Portuguese and Atlantic influences over centuries. Cachupa rica, […]