Cuisine in Cabo Verde

Signature dishes

Cachupa

National dish of slowly simmered corn, beans, meat or fish

Region: Nationwide
Main ingredients: Corn, Kidney beans, Pork or tuna, Cabbage

Pastel de Atum

Light snack of spiced tuna wrapped in thin dough and fried

Region: Coastal areas
Main ingredients: Tuna, Onion, Chili, Flour

Caldo de Peixe

Tomato-based soup with fish broth

Region: All islands
Main ingredients: White fish, Tomato, Potato, Coriander

Feijoada Cabo-verdiana

Portuguese-origin home-cooked dish of stewed beans and pork

Main ingredients: Black kidney beans, Pork, Tomato paste

Lagostada

Lobster simmered in garlic and tomato

Region: Boa Vista Island
Main ingredients: Lobster, Tomato, Garlic, White wine

Moreia Fritta

Fried moray eel eaten with lemon, a beer companion

Region: Santo Antão Island
Main ingredients: Moray eel, Salt, Lemon

Búzio Stew

Rich stew of conch and beans simmered with spices

Main ingredients: Conch, Kidney beans, Coconut milk

Arroz de Marisco

Seafood rice with seafood flavors absorbed into the rice

Region: Coastal areas
Main ingredients: Rice, Shrimp, Mussels, Saffron

Pudim de Leite

Rich pudding made with condensed milk

Main ingredients: Condensed milk, Eggs, Sugar

Grogue

High-proof local spirit distilled from sugarcane

Region: Santiago Island
Main ingredients: Sugarcane