Through its colonization, the Portuguese were able to bring animals (and hence different meats) that weren't available before. Through the influence of the Africans, different crops were able to be grown and cooked due to their familiarity with these foodstuffs from back home. A lot of new agriculture commenced on Cape Verde, with a variety of new crops from exotic destinations such as Asia flourishing. One of these crops was corn, and it is the core ingredient of the national dish of Cape Verde - 'cachupa'.
With its rich Portuguese and West African cultural history, along with the relatively dry tropical climate, Cape Verde has taken the best of both cultures and developed its own unique cuisine!
Our Cape Verde Restaurant Guide below will give you information about the cuisine of Cape Verde, as well as suggestions on great places to eat. There is no better time to sit down, relax, and enjoy a hearty Cape Verdean meal than after a day spent shopping in Cape Verde.
Cape Verde Restaurants & Food Guide
Cachupa is a boiled stew consisting of hominy corn, beans, vegetables, spices and marinated meat or fish. Dried corn is ground down in a mortar along with cuscus, then both are steamed in a ceramic pot known as a 'binde' then served hot with butter and milk. The cooking process can take hours, however many different ingredients can be found in a Cape Verdean's cachupa depending on their economic situation, the island they live on, the success of the years crops, or the occasion. The more well off the family, or the bigger the occasion, the more meats and vegetables will be used during the special preparations - and is usually referred to as 'cachupa rica'. Unfortunately due to dwindling corn crops, it is being replaced with rice in many households.
This dish is not just their staple diet, but also serves as integral part of the culture, evident with Cape Verdeans living around the world who relish any opportunity to come together to cook and share cachupa.
Obviously, seafood also plays a major role in the cuisine of Cape Verde. Fish and shellfish feature prominently, as well as crab and limpets. Another favourite seafood dish is the ‘caldo de peixe', which is a fish soup loved by the locals. Some even believe that an extremely spicy caldo de peixe will help in recovering from a hang over after a big night out on the town!
The food is rich and varied, based on fish and shellfish. The "lagostada', prepared in various forms, and the delicious dishes made with limpets, and crab should not be missed by those visiting the island. The fish soup and the soup made with ("capado") goat meat are also enjoyed by the most demanding "gourmet". As dessert or for breakfast, try tasty cheese of Boa Vista.
Another Cape Verde specialty is 'pastel com diablo dentro' (a pastry with a mix of tuna, onions, and tomatoes) which is made from boiled potatoes and corn flour. There is also tchassina, which is a form of salted goat meat, often eaten with cachupa; goat stews; and feijão longo (stewed long beans) all commonly found in kitchens throughout Cape Verde.
Many different fruits are also readily available (including mangoes, bananas, papayas, goiabas (guavas), zimbrao, tambarinas, marmelos, azedinhas, tamaras, cocos and various melons). Local cheeses are also a common dessert after a tasty meal.
Some popular Cape Verde drinks include sugar cane rum called "Grogu" a liquor from San Antao consisting of coffee, cinnamon, fig leaf, peppermint, orange or lime; and a local wine from Fogo called 'Manecome'.
There are numerous restaurants around the islands catering to many different tastes and preferences. Obviously seafood is abundant in most eating establishments.
