Considered the national dish of Cape Verde, cachupa is a hearty stew made with corn, beans, cassava, sweet potatoes, and various meats or fish, simmered in a flavorful broth. 1)
A variation of cachupa where the stew is cooked until thickened and served with fried or boiled fish, meat, or sausage. 2)
Fried cornmeal cakes filled with a savory mixture of fish, shrimp, or tuna, seasoned with onions, garlic, and spices. 3)
Grilled or stewed spiny lobster, often served with a spicy sauce and rice. 4)
A traditional Cape Verdean dish made from cornmeal steamed with grated coconut and served with fish, vegetables, or meat. 5)
A bean stew made with black beans, pork, sausage, and vegetables, seasoned with garlic, onions, and bay leaves. 6)
A comforting chicken soup made with rice, chicken, onions, garlic, and sometimes vegetables, flavored with herbs and spices. 7)
Marinated pork cutlets grilled or fried and served in a bread roll with onions and spicy sauce. 8)
A dish made from cornmeal cooked with water and served with fried eggs and crispy pork belly. 9)
Salted and dried fish, a common ingredient used in many Cape Verdean dishes, often rehydrated and cooked with onions, tomatoes, and spices. 10)
Coconut custard tarts made with eggs, sugar, coconut milk, and flavored with vanilla or cinnamon. 11)
A Cape Verdean version of the Portuguese dish, made with salted cod, potatoes, onions, and scrambled eggs. 12)
A variety of sweet pastries and cakes, often featuring tropical fruits like papaya, mango, or passion fruit. 13)
Grilled octopus marinated in garlic, olive oil, and herbs, served with vegetables or salad. 14)
Green papaya sweet preserve, cooked with sugar and spices until soft and caramelized, often served as a dessert. 15)