Cachupa: “Cachupa” is the national dish of Cape Verde. It is a hearty stew made from corn, beans, vegetables, meats or fish. There are many regional variations of cachupa.

 

Fish and Seafood: Given Cape Verde's island position, seafood is abundant. “Bacalhau” (salted cod) is a common ingredient, as is “atum” (tuna).

 

Meats: “Guisado” is a meat stew, while “espetada” is a grilled meat skewer. 4. Rice: Rice is a common side dish, often served with sauces and vegetables.

 

Vegetables and fruits: Bananas, sweet potatoes, yams and green vegetables are commonly used.

 

Drinks: Traditional drinks include “grogue” (a sugarcane alcohol), “ponche” (a punch) and “morabeza” (a fruit-based cocktail).

 

Snacks: “Pastéis” are small cod fritters. “Tontons” are sweet donuts.

 

Desserts: Cape Verdean desserts include “queijadas” (cheese tarts) and “bolo de cenoura” (carrot cake).

 

Cape Verdean cuisine is imbued with the soul and creativity of its people. It offers a diverse range of flavors and ingredients, and each Cape Verde island brings its own culinary variations. Cape Verde's dishes are both authentic and flavorful, offering a unique gastronomic experience for those who discover them.