Cape Verdean Tastes

Cape Verdean Cuisine: The Simplicity, Freshness, and the Sea

The cuisine of Sal Island is shaped by the island’s geography, limited agricultural resources, and proximity to the sea. Daily meals revolve around what is local and available: fresh fish, corn, beans, root vegetables, and seasonal greens. Tuna, wahoo, grouper, and moray eel are commonly caught and served grilled, fried, or in stews. Due to the island’s dry climate, most produce is imported from other islands or abroad. This limits the variety and complexity of the cuisine. But the limitation has fostered a culture of adaptability and simplicity. Meals are often seasoned with garlic, onion, bay leaf, and a touch of malagueta pepper, keeping the flavours bold but uncluttered.

The Taste of Culture

Food on Sal is not just about eating; it’s about experiencing. It is a social act. Meals are shared among family or with guests, often outdoors, and accompanied by local grogue (sugarcane liquor), pontche or a cold Strela beer. Whether in a village courtyard or a beachside café, food serves as a moment to pause, gather, and connect.

Newcomers, New Tastes

Tourism has introduced international influences, particularly in Santa Maria. Italian, Portuguese, Chinese and Brazilian dishes are widely available. Still, local kitchens continue to prioritise traditional cooking methods and island-grown identity. Sal’s cuisine is not elaborate, but it is sincere — anchored in local ingredients, shaped by environment, and always part of community life.