Cape Verde

A Cape Verdean snack of aubergine cut into rounds, battered or floured and deep-fried until golden and tender.

A Cape Verdean braise of whole or chunked conch (sea snail) slow-cooked in a tomato, onion, garlic, and pepper base seasoned with local aromatics until the meat yields to the tooth.

A Cape Verdean slow-simmered stew of dried hominy corn and legumes cooked with aromatics and water until thick and porridge-like, representing the subsistence form of the national dish with little or no meat.

Cape Verde's national dish — a long-simmered hominy-and-mixed-bean stew enriched with multiple cuts of pork, Cape Verdean sausage, and often salted fish, distinguished from the simpler Cachupa Pobre by the density and variety of its meats and vegetables.

A West African-Portuguese fish stew built on a palm-oil-fried tomato-onion base, thickened and textured with okra, and poached with whole or bone-in fish that enriches the broth from within.

Cape Verde's national dish: a slow-simmered stew of hominy (cracked dent corn) and mixed beans cooked with squash, sweet potato, cassava, and other vegetables until thick and unctuous.

Cape Verde's national dish: a long-simmered stew of hominy (cracked or whole corn) and beans cooked down with vegetables and chicken until thick and unctuous.

A Cape Verdean steamed cornmeal cake sweetened with sugar and flavoured with coconut, cooked in a tall earthenware pot and eaten warm.

Unripe green papaya slow-cooked in sugar syrup with cinnamon and lemon into a glossy, candied sweet preserve.

Fried Cachupa is a Cape Verdean breakfast dish made by pan‑frying leftover cachupa (a slow‑cooked corn and bean stew) with eggs, sausage and onions until crispy.

Grilled Tuna is a simple preparation of fresh tuna steaks seasoned and cooked over direct high heat, served hot as a main dish.

Grogue is an unaged sugarcane spirit distilled on the Cape Verde islands, traditionally consumed neat or as the base for the punch known as ponche.

A Cape Verdean everyday staple of rice and beans cooked together in a single pot with seasoned stock and aromatics.

A Cape Verdean island feast stew of lobster or shellfish simmered in a tomato-and-pepper broth fragrant with garlic and bay.

A Cape Verdean deep-fried corn-dough pastry encasing a hot-spiced filling of tuna, tomato, onion, and chilli peppers — the 'devil' being the fiery heat sealed inside.

A Cape Verdean spirit-forward punch of grogue (sugarcane rum) sweetened with molasses or honey and brightened with lime, sometimes flavored with coconut or fruit.

A creamy Cape Verdean porridge of coarsely ground dried corn cooked with pork fat or shellfish until soft and rich.