Local Food and Drink

Flavors of Cape Verde: A Gastronomic Journey through the Islands

Cape Verdean cuisine is a reflection of the history, from culture and geography of the archipelago. With African, Portuguese and even Brazilian influences, Cape Verdean cuisine combines local ingredients, traditional techniques and a lot of flavor. Cape Verdean dishes are marked by the abundance of fish and seafood, corn as an essential ingredient and the creative use of local products.

In this article, we embark on a journey through the flavors of Cape Verde, exploring the savory and sweet dishes, snacks and drinks that make this archipelago a unique gastronomic destination.

The Pillars of Cape Verdean Cuisine

1. The Sea as a Source of Inspiration

As an archipelago in the Atlantic, Cape Verde has a strong fishing tradition. Fresh fish is an essential part of the diet, prepared in a variety of ways: grilled, boiled, stewed or marinated. Among the most consumed varieties are tuna, grouper, mackerel, sawfish and whiting.

But make no mistake, the richness of Cape Verde's sea goes far beyond fish! Lobster, octopus, conch, limpets, barnacles and many other seafood products are noble ingredients that enrich the local cuisine and provide unique gastronomic experiences.

2. Maize: the basis of Cape Verdean nutrition

Corn is the central ingredient in the local diet and is used in emblematic dishes such as Cachupa, Couscous, Fongo and Djagacida.

It is a versatile ingredient that comes in the form of flour, whole grains or ground and is used in both savoury dishes and desserts.

3. What's Local: Essential Products and Ingredients

In addition to corn and fish, Cape Verdean cuisine values ingredients such as beans (fresh or dried, like congo beans), cassava, sweet potatoes, bananas (both green bananas used in savory dishes and ripe bananas used in desserts), coconut, papaya and mango.

These products and the way they are prepared give local cuisine its identity and distinctive flavor.

Typical Dishes: A Journey Through the Flavors of Cape Verde

Cape Verdean cuisine is rich in traditional dishes that reflect the archipelago's history and culture. Trying these dishes is a way of getting to know Cape Verde's identity in depth and enjoying unique flavors.

1. Salty dishes

Fish and seafood dishes

Cachupa: The Heart of Cape Verdean Cuisine

Cachupa, considered Cape Verde's national dish, is a symbol of Cape Verdean identity, a dish that unites families and communities both in everyday life and in moments of celebration and conviviality. With humble origins, cachupa has evolved over the years, gaining new versions and ingredients, but maintaining its essence as a comforting dish full of flavor.

Cachupa is an abundant and rich stew prepared with dried corn, beans and a variety of meats or fish, enriched with local vegetables and spices. There are basically two main variations of cachupa: rich and poor.

a) Cachupa Pobre: is a simpler and more economical version of the dish. It usually takes fish instead of meat, or can be made with salted pork bacon, or without animal protein at all. The other ingredients are the same as for cachupa rica: corn, beans, vegetables and spices. Despite being simpler, cachupa pobre doesn't lose out on flavor and is a great option for those who prefer fish or those looking for a lighter meal.

b) Cachupa Rica: is the most complete and elaborate version of the dish. It contains various types of meat, such as salted pork and chorizo, and sometimes meat and fish. As well as meat, cachupa rica also includes corn, beans, cassava, carrots, cabbage and pumpkin. It's a veritable feast of flavors and textures, perfect for special occasions and parties.

Regardless of the version, cachupa is always prepared with great care and patience, in a slow cooking process that allows the flavors to blend and intensify. It is a dish that represents the hospitality and generosity of the Cape Verdean people, as it is usually made in large quantities.

As well as being enjoyed fresh, part of the cachupa is reserved and the broth drained. The dry part is then kept for breakfast. In the morning, cachupa is eaten "stewed" - sautéed in onion and accompanied by eggs, or fried fish, or sausage.

As cachupa takes a long time to prepare, restaurants don't usually serve the fresh version every day, but it's more common for it to be included on the daily menu for lunch on Fridays or Saturdays.

However, several restaurants have a version of "cachupa guisada" every morning, so be sure to try at least this version.

Trying cachupa is a way of getting to know Cape Verde's culture and tradition in depth, a dish that tells the story of the archipelago and its people. If you're planning a trip to Cape Verde, try the different versions of cachupa and indulge in this unique and unforgettable taste.

Fish stock: It consists of vegetables cooked in chunks (such as babata, sweet potato, yam, green banana, cassava, pumpkin, cabbage, etc.) together with fish, which can be fresh or brine fish - which we call dried fish. It's a comforting dish full of flavor that is usually accompanied by white rice. We like to drink the broth from cooking the food, which concentrates the delicious flavor of this mixture. Personal tip - add a drop of chili pepper sauce if available!

This dish, which has humble origins, is a testament to the creativity and ingenuity of the Cape Verdean people, who have been able to take advantage of the resources available on the island to create a delicious and nutritious dish.

Braised conch: A classic of Cape Verdean cuisine, made with molluscs slow-cooked in local spices. The conch, a shellfish with a delicate flavor and peculiar texture, is sautéed with onions, garlic, tomatoes and peppers, resulting in a tasty and aromatic dish. It is usually accompanied by white rice and salad or French fries.

Whelk rice: in this version of the conch (very popular in Cape Verde), It is cooked slowly in an aromatic broth until it is tender. The rice is then added to the broth and cooked until just right. The result is a creamy, flavorful dish that also needs a little extra chili sauce to reach its peak!

Sweaty lobster: a dish appreciated for its flavor and simplicity. Sweated lobster consists of cooking the lobster in a closed pot with spices and vegetables, allowing it to "sweat" in its own juices. The result is a tender, tasty lobster with a rich, aromatic sauce. It can be served with white rice or bread.

Grilled octopus: Prepared on the grill and seasoned with garlic and herbs. The octopus, with its firm and tasty meat, is grilled and served with a sauce of olive oil, garlic, herbs and, in some places, potatoes.

Seafood rice: Rice cooked with a mixture of seafood. A creamy dish full of flavor, perfect for a special lunch or dinner. For me, as you may have realized, it has to be spicy!

Meat dishes

Chicken soup: Soup based on rice and/or pasta, chicken and chopped vegetables such as carrots and potatoes, which add a touch of sweetness and texture.

Chicken soup is a dish that transcends its function as food. It is a symbol of unity, care and tradition, present at various moments in the lives of Cape Verdeans. Whether to celebrate, comfort or pay homage, chicken soup is always the right choice, capable of warming the body and soul of those who enjoy it.

Chicken soup is a multifaceted dish with different roles in our culture:

a) Food for the body and soul: Whether it's to comfort a sick person, restore energy after a party or simply to warm up on a cold day, chicken soup is always a good option.

b) Hangover cure: This is what we call "trá espece". After a night of partying, chicken soup is the perfect way to cure a hangover. The warm, comforting broth helps restore energy and relieve the symptoms of too much alcohol.

c) Attendance at wakes: In times of mourning, chicken soup is prepared in large quantities to feed family members, friends and other people who come to pay their respects. It is a gesture of affection and welcome, offering sustenance and comfort at a difficult time.

Although it's not a glamorous dish, chicken soup has a special place at various moments in the lives of Cape Verdeans. Be sure to try it if you get the chance.

Cape Verdean Feijoada: A dish based on beans (fresh or dried), pork, beef, goat or chicken, sausage and vegetables. Cape Verdean feijoada, with its different types of beans and meats, is a rich and tasty dish, perfect for a cold day or a more intense hunger. It is served with white rice.

Botch: a traditional Cape Verdean sausage, botchada is a dish with an intense and characteristic flavor. Pork tripe, carefully cleaned and prepared, is stuffed with a rich mixture of pork blood, bacon, onion, bell pepper, garlic, chilli, bay leaf and olive oil. After stuffing, the ends are tied and the botxada is cooked in boiling water until ready. Some versions add rice to thicken the mixture. Once cooked, the botchada is cut into slices and fried in hot oil. It can be eaten as bafa (appetizer) or to accompany cachupa stew.

Salted Pork Stew (from brine): one of the gems of Cape Verdean cuisine, has a similar base to fish broth, but with a special touch: salted pork instead of fish. Pork stew combines the meat with a variety of vegetables cooked in chunks, such as potatoes, sweet potatoes, yams, green bananas, cassava, pumpkin, cabbage or kale, among others.

The salted pork, the main ingredient in this dish, gives the stew an intense and characteristic flavor, which harmonizes with the sweetness of the vegetables and the freshness of the greens.

It is served with white rice. Similar to fish broth, the broth from cooking the dish is drunk hot together.

Modje (name in São Nicolau) or Guisado (in other islands): Goat or beef stew with vegetables (potatoes, cassava, breadfruit, red yams, carrots, etc.). The texture is velvety and the taste is very good! Serve with white rice.

Xerém: Corn stew served as an accompaniment to fish and meat. Xerém, with its creamy texture and mild flavor, is a versatile side dish that goes well with a variety of dishes

Djagacida: A dish made with beans and corn flour. Djagacida is typical of the island of Fogo where it can be enjoyed with a local wine.

2. Desserts and sweets

Banana Filhós (Fedjose): Banana fritters. Banana fritters, with their light dough and sweet taste, are a popular dessert in Cape Verde, perfect for an afternoon snack.

Coconut or syrup donut: A sweet dough made from butter, sugar, eggs, milk, flour and yeast is beaten to a homogeneous, light consistency. The dough is then rolled out and cut into a wheel shape with a hole in the center, resembling a doughnut. The donuts are then fried in hot oil until golden brown. The donut topping is a separate chapter: sugar syrup or coconut, giving a sweet and aromatic touch that complements the dough harmoniously. They are perfect with coffee or tea.

Couscous: a kind of "cake" made from sweet corn flour, cassava flour or both, served hot with butter or sugar cane honey. It goes well with tea or coffee.

Papaya jam: grated green papaya or papaya cut into strips cooked with sugar and flavorings (such as lemon zest, fig leaves, etc.) Often accompanied by fresh goat's cheese, creating a perfect combination!

Cheese pudding: Sweet made with goat's cheese, eggs and sugar. Cheese pudding, with its creamy texture and mild flavor, is an elegant and tasty dessert, perfect for a special dinner. Other flavors of pudding are common, such as milk pudding, chocolate pudding, coffee pudding and others. But for me, none surpass the taste of goat's cheese pudding.

Milk juice: is a cut-up dulce de leche - served in small cubes. Sucrinha de leite is perfect for those who like a melt-in-the-mouth sweet!

Grated coconut jam: A classic of Cape Verdean sweets. The grated coconut jam is simple but delicious with its rough texture and intense flavor.

3. Appetizers ("Bafas“)

Fried moray eel: a classic of Cape Verdean cuisine. It's unforgivable to visit Cape Verde and not try a good fresh moray eel! Moray eel is a white-fleshed, tasty fish that is cut into pieces, seasoned with salt, garlic, pepper and lemon, and fried in hot oil until crispy and golden. Fried moray eel is usually served with lemon juice or plain. Be sure to try it when you visit Cape Verde. Just watch out for the thorns.

Linguiça da Terra or Linguicinha: Handmade sausage with strong spices. Linguiça da terra, with its spicy and smoky flavor, is a popular appetizer in Cape Verde, perfect for bafa with a local beer or a glass of grog. It is also a classic accompaniment to cahupa stew.

Fresh goat's cheese: Very popular, fresh goat's cheese, with its mild flavor and creamy texture, is a versatile ingredient that can be eaten on its own, with bread or accompanied by sweets and fruit.

Corn or wheat flour pastry: Pastel stuffed with fish. Pastéis, with their crispy pastry and tasty filling, are a widely available snack in Cape Verde.

Rissoles and Croquettes: Small fried snacks. Rissoles and croquettes, with their creamy filling and crunchy dough, are popular snacks in Cape Verde, perfect with a cold drink.

Frigenod: Fried pork offal, a traditional snack. O frigenod mixes crunchy and soft textures, appreciated by those who like strong and authentic flavors. It's perfect with a pontche (local drink).

Fongo or Funguim: Fongo is a sweet made from sweet potatoes, bananas, corn flour, sugar or honey and herbs. Small portions of the dough are molded into cigar shapes and fried in hot oil until they are golden and crispy on the outside and soft on the inside. They go very well with hot tea or coffee!

Curiosity: o Fongo is Fontainhas' intangible heritage, one of the most emblematic places on the island of Santo Antão.

4. Traditional drinks

Alcoholic drinks

Groggy: Sugar cane distillate, considered the national drink. Grog, with its strong and striking flavor, is a traditional drink in Cape Verde, appreciated by those who like authentic and intense flavors.

Punch: A mixture of grog with sugar cane honey and lemon, it can have variations such as tamarind punch or calabaceira (baobab seeds) punch. Punch, with its sweet and aromatic flavor, is a popular drink in Cape Verde, perfect to accompany bafas or appetizers.

Fire Wine: Produced on the slopes of the Fogo Island. Fogo wine, with its full-bodied flavor and intense aroma, is a special drink in Cape Verde, a must for those who want to taste the local flavors.

Various liqueurs: Made with local fruits such as tamarind, papaya and coffee. The liqueurs, with their sweet and fruity flavors, are perfect as an aperitif.

Local beers: in Cape Verde beer is produced Strela (star, in Portuguese). It can be found in bars, restaurants and markets all over the archipelago.

Caipirinha: Brazilian-influenced, adapted with local ingredients.

Non-alcoholic drinks

Café do Fogo: Grown on the volcanic slopes of the island of Fogo. Fogo's coffee can be enjoyed mainly in the town of Mosteiros, where you can visit a small Coffee Museum and learn a little about the town's history.

Natural juices: Made with tropical fruits such as mango, papaya, passion fruit and tamarind.

Coconut Water: Popular and refreshing, but not so widely found in the archipelago. You can drink coconut water more easily on the island of Santiago.

Conclusion

Cape Verde's cuisine is a rich and tasty heritage that reflects the diversity of the archipelago and its cultural influences.

With dishes based on corn, fresh fish and tropical fruits, Cape Verdean gastronomy is an unmissable experience for any lover of Cape Verde. When you visit the archipelago, be sure to try these authentic flavors and experience the unique hospitality of the Cape Verdean people.

Extra Tips:

Local Markets: Visit the local markets to discover the fresh ingredients and typical products of Cape Verde and see the dynamics of the country's daily life. Morabeza.

Restaurants Try the local restaurants for traditional dishes and the creations of Cape Verdean chefs.

Parties and events: Take part in parties and events gastronomic events that take place in Cape Verde to get to know the local culture and enjoy the island's flavors.

With this complete guide to the cuisine of Cape Verde, you're ready to venture into the flavors of this enchanting archipelago and enjoy an unforgettable gastronomic experience. Bon appetit!