Cape Verde offers a diverse gastronomic selection with origins from the sea. It's almost needless to say that the offerings of dishes made from seafood, fish, and shellfish are as varied as they come. Lobster, barnacles, limpets, conch, not to mention the famous 'bafas,' delight seafood enthusiasts. Fresh tuna, prepared in a stew, sautéed with onions, or simply grilled, is an excellent alternative.
The foundation of Cape Verdean cuisine is corn, which, prepared in various ways, typically accompanies pork, beans, cassava, and sweet potatoes.
The most well-known and cherished dish is 'Cachupa' – the national recipe, emblematic of Cape Verde.
Don't forget the xerém, couscous, and corn pastries. While visiting Cape Verde, be sure to sample the potent and renowned local grogue and homemade liqueurs.
Cape Verdean Cuisine
CACHUPA RICA
There's 'cachupa rica' and 'cachupa pobre.' Obviously, the former was enjoyed in the homes of wealthy families, made with all the ingredients to create a delicious 'cachupa.' The 'cachupa pobre' was prepared by the majority of the population who couldn't afford meat and other ingredients that enhance the flavor. Instead of expensive meat, which was generally used, fish was substituted, as it is more affordable in Cape Verde. I present the recipe for making 'cachupa rica.' Certainly, it will be appreciated, just as it is by all Cape Verdeans.
Preparation:
Place the meat in pieces, bacon, a pig's foot, and chorizo in a pot, add pepper, salt, or a bouillon cube. In a pressure cooker, add corn grains and beans, cover them with water, one onion, a drizzle of olive oil, a bay leaf, and salt, and let them cook for half an hour. Then, in a larger pot, add the beans with the corn, cover with water, and heat. Add the marinated meat. When everything is almost cooked, add the potatoes and cabbage. After cooking, let it rest for a few minutes, and it's ready to be served. 'Cachupa,' which should be slightly liquid, is a one-dish meal.
Ingredients:
- 4 cups of ground corn,
- 200g of beans, 200g of beef,
- 300g of pig's feet,
- 200g of bacon,
- 2 large potatoes,
- 4 chorizos,
- 2 cassavas,
- 2 sweet potatoes,
- 200g of cabbage,
- 2 onions,
- 2 bay leaves,
- 2 garlic cloves, olive oil to taste, salt and pepper to taste.
CANJA DE GALINHA
Preparation:
Cut the chicken into small pieces and wash it with water and salt. Then, place it in a pot for a few hours with a marinade of salt, finely chopped garlic, onion, olive oil, a bouillon cube, and bay leaves. Put everything in the pot, heat it to infuse the flavors, and add enough water to make a consistent rice broth. When it starts boiling, add chopped tomatoes and pepper. If it's too liquid, let the broth reduce by increasing the heat. The secret is knowing how to balance the water with the rice. Serve it in a bowl with a sprig of sage, and if you like, add more pepper.
Caldo de Peixe
We live on an archipelago, surrounded by a sea rich in the finest varieties of fish. It's obvious that we know how to prepare many fish-based dishes, including the best fish soups, which are always made in Cape Verde. All Cape Verdeans are crazy about fish broth. Everyone has their favorite fish. Not all fish are suitable for making this soup, and you don't always find the ideal type of fish. I eat this soup with any fish, but my favorite fish for this dish is grouper. For me, the best part is the head. Fish broth is a special dish. It's not prepared every day but with a certain frequency. Often during festivities, it replaces chicken soup. When someone has had too much to drink and needs to recover, a very spicy fish broth is what they need.
Preparation:
Season the fish with garlic, olive oil, salt, and bay leaves. In a large pot, place sliced onions, garlic, bay leaves, pepper, tomatoes in pieces, sage, and olive oil. Sauté and add the potatoes, cassava, yam, and pumpkin cut into cubes. Let it simmer to soak up the flavors and add enough water to generously cover everything. When all the ingredients are almost cooked, add the fish. If the broth is too thin, prepare a spoonful of flour diluted in a little broth and add it with a wooden spoon to prevent sticking. The broth can be served in the same dish as white rice or cornmeal, which is my preference.
Beverages
The dishes can be accompanied by local beer, tropical fruit juices, sweets, and a good Cape Verdean coffee. Nevertheless, each island has its unique characteristics. For the discerning, there's nothing better than a sip of sugarcane brandy.
Traditional Beverages: Grogue and Ponche
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