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⁾