Cape Verde is one of the destinations you can choose to experience your volunteer journey. This country is located off the northwest coast of Africa and consists of ten main islands and various islets.
This country was a Portuguese colony until its independence in 1975, and its history is marked by its strategic location as a trading hub in the Atlantic. Therefore, culturally, it is known for its rich African and European heritage, reflected in its music, Creole language, and cuisine, among other aspects.
Today, we want to talk about some of the typical dishes you can taste if you choose it as your adventure destination.
- CACHUPA
Cachupa is Cape Verde’s national dish, a traditional stew with a rich history and deep cultural roots. It’s a hearty dish that reflects the fusion of African, Portuguese, and Brazilian influences.
Its humble origins date back to the era of slavery when people made stews with the available ingredients. Over time, it evolved from a simple survival stew into a flagship dish of Cape Verdean gastronomy.
The main ingredients include corn, red beans, vegetables and fruits (such as kale, sweet potatoes, cassava, yucca, and plantains), meat or fish depending on the version, and spices and seasonings.
There are several variations depending on the island, but the most popular are:
- Cachupa Rica: Prepared with various types of meat, it’s more elaborate and associated with wealthier families.
- Cachupa Pobre: A simpler version usually made only with vegetables, making it more accessible to everyone.
Preparation often begins a day before consumption, with corn and beans soaked in cold water. The ingredients are then cooked slowly for hours.
Interestingly, cachupa is more than just a dish; it’s a symbol of Cape Verde’s culinary identity, representing the creativity and resilience of its people.
- XÉREM
Xérem is a traditional dish with Portuguese origins, widely embraced in Cape Verde and Brazil. It is essentially a porridge or mash made from cornmeal with various regional variations.
Common ingredients in Cape Verde include cornmeal or crushed corn, water or broth (which can be fish or meat-based), pork, chorizo, dried fish, or seafood, depending on the recipe, along with spices (garlic, onion, peppers, and palm oil) and vegetables like beans or kale.
Some variations include fresh tuna, coconut water, onions, and chili peppers.
The corn is cooked in salted water until it reaches a creamy texture, then mixed with other ingredients that have been previously cooked or sautéed. The result is a substantial, highly nutritious dish with a complex flavor, reflecting the fusion of African, Portuguese, and local influences.
On Brava Island, there’s even a Xérem Festival in June, where the dish is prepared alongside music and dancing.
- PASTÉIS DE MILHO
Pastéis de Milho are delicious traditional Cape Verdean pastries and a popular snack found throughout the islands. Though they may appear sweet, they are typically filled with fish, especially tuna.
The dough is made from cornmeal, sweet potatoes, plantains, and water. The tuna filling is prepared with onion, garlic, bay leaves, chili, salt, and pepper.
To prepare, the dough ingredients are mixed, the filling is prepared, and the pastries are sealed. Once ready, they are fried in oil until golden.
These snacks are ubiquitous in Cape Verde, available in street markets and corners, and can be made with different types of fish. Each Cape Verdean region has its variation, making it a dish with multiple culinary interpretations.
- FEIJOADA
Feijoada is a hearty stew made with beans (usually black or red), pre-soaked, and various meats like ribs, bacon, sausage, chicken, or fish, served with rice and other accompaniments.
Its origins are humble, linked to the cuisine of African slaves during colonial times, who used leftover meats to create this hearty dish.
In Cape Verde, feijoada is a special meal often prepared for celebrations or weekends.
Ingredients include the mentioned beans and meats, as well as vegetables like carrots, cabbage, pumpkin, or potatoes. Seasonings include garlic, onion, bay leaves, peppers, and sometimes palm oil.
The beans are cooked until tender, and the meats are prepared separately with spices. Everything is then combined in a large pot and slow-cooked until the flavors meld into a thick, flavorful stew.
It is typically served with white rice and occasionally garnished with farofa (toasted cassava flour) or salad.
- BUZIOS
Buzios, or sea snails, are marine mollusks that hold significant importance in Cape Verdean cuisine.
A buzios stew includes these mollusks, white wine, garlic, onions, tomatoes, peppers, and herbs. They are boiled and seasoned for consumption.
Abundant on Cape Verde’s beaches, particularly on islands like Sal, fishermen collect them, often leaving the shells on the beach after extracting the edible mollusk.
- BAFA DE CAPADO
This traditional dish is especially popular during family events or festivities. The name refers to the use of pork, specifically from a castrated pig, which gives the meat a particular flavor and texture.
“Bafa” refers to the cooking process, where the meat is boiled or cooked with seasonings and spices to create a juicy, flavorful dish.
The meat is usually cuts like the leg or ribs, marinated with garlic, vinegar or wine, bay leaves, and spices for several hours or even overnight. It is then cooked slowly, sometimes with vegetables like onions or peppers, or with a touch of palm oil for a more authentic flavor.
Bafa de Capado is served with white rice, boiled sweet potatoes, or yucca, and occasionally with a bit of xérem.
This dish reflects Cape Verde’s rural roots and festive traditions, where pork plays a prominent role.
In addition to these typical dishes, Cape Verde excels in preparing seafood, offering excellent products like grilled lobster, swordfish, mussels, and shrimp.
A popular dish is seafood rice, influenced by Portuguese cuisine and made with rice and a mix of seafood like shrimp, clams, and squid.
Don’t miss the traditional desserts, such as milk pudding, cheese pudding, papaya jam, and sweets featuring tropical fruits like guava, mango, and coconut.
One of the most popular beverages is Grogue, an alcoholic drink similar to rum, handcrafted from sugarcane.
A fun fact: restaurants in Cape Verde are often discreet, and it’s recommended to ask locals for the best dining spots.
Cape Verdean cuisine is renowned for its rich flavors and its ability to make the most of simple ingredients, reflecting the resilience and creativity of its people.
Travel to Cape Verde and enjoy all these dishes!