Introduction: Golden, crescent-shaped pastries filled with spiced tuna, pastéis de atum are a beloved snack sold at bakeries and beach stalls across the islands, especially popular in Mindelo and Praia as an afternoon treat. Cultural Background: Golden, crescent-shaped pastries filled with spiced tuna, pastéis de atum are a beloved snack sold at bakeries and beach […]
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: 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: 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, […]
Introduction: A bright, simple side of ripe tomato, onion and cucumber, salada crioula appears at nearly every Cape Verdean table alongside grilled fish or cachupa, dressed simply with vinegar and olive oil to cut through richer dishes. Cultural Background: A bright, simple side of ripe tomato, onion and cucumber, salada crioula appears at nearly every […]