Food on the Islands
Cape Verdean cuisine blends maize, beans, fish, and seasonal produce into simple, shared meals that reflect island life and resourcefulness.
Cape Verdean Pastéis Variations: Which one is The Best?
Pastéis are deeply rooted in the Cape Verdean tradition. No festive occasion is complete without a substantial mountain of these pastries on the table.
Cuisine: Savouring the Popular Tastes of Cape Verde
Cuisine born from scarcity and spice, equal parts survival and celebration, now savoured both at home and by visitors lucky enough to sit at Cape Verdean table.
Cachupa: The Most Popular Cape Verdean Stew (Recipe)
Cachupa is a typical dish of Cape Verde and has two main types: Cachupa Rica (which translates to rich), made with various types of meat, and Cachupa Pobre (which translates to poor) with fish only. The distinction between the types of Cachupa has to do with the fact that Rica contains meat, which makes the dish more expensive, and only accessible to the better off, while the poor – Pobre – version is more accessible to all.
Cape Verdean Cuisine
Cape Verdean cuisine is simple, hearty, and rooted in the traditional offerings of the islands, featuring maize, beans, local vegetables, and fish. At its centre is cachupa, a slow-cooked stew of corn, beans, sweet potato, and meat or fish — served fresh or fried the next day for breakfast. Almost as popular is pastel de atum – a crunchy, tuna-stuffed fast food served at every special event. Dishes vary from island to island, depending on the local resources available.
On Sal, grilled fish, such as garoupa or serra, is often eaten with rice or cassava, while inland communities rely more on dried tuna, cornmeal, and legumes. Despite the dry climate, seasonal ingredients like papaya, pumpkin, and cabbage are featured in many meals. Food is rarely over-spiced but always flavourful, and often cooked in large batches for sharing—bread, cheese, and bread’s milk, along with homemade sauces like molho cru, round out daily eating.
Meals are unpretentious but built around community, and increasingly shaped by the diaspora, tourism, and the availability of imported goods.
Jagacida Beans & Rice: The Great Taste and Simple Recipe
Jagacida is a flavorful Cape Verdean dish of rice and beans that showcases the blend of Portuguese and West African influences in the islands’ cuisine.
Cape Verdean Pastel de Atum: Easy Cooking Recipe and Video
[pac_divi_table_of_contents default_state="closed" included_headings="on|on|on|off|off|off" level_markers_1="none" level_markers_2="decimal" level_markers_3="whole" _builder_version="4.27.4" _module_preset="default" custom_margin="0px||||false|false"...
Rissóis: Simple Recipe for These Tasty Pastries (Video)
Crescent-shaped, breaded rissóis — golden and crisp on the outside, soft and creamy on the inside — are one of the most beloved finger foods across the islands.
Six Types of Tuna in Cape Verde: Learn Them Now
Tuna is the single most important species caught by Cape Verde fishermen. It makes up most of the commercial catch and is vital to artisanal fishermen.
Canja de Galinha: The Rich and Delicious Chicken Soup (Video)
[pac_divi_table_of_contents default_state="closed" level_markers_1="none" level_markers_2="decimal" level_markers_3="whole" _builder_version="4.27.4" _module_preset="default" custom_margin="0px||||false|false" custom_padding="0px||||false|false" hover_enabled="0"...
Popular Jagacida Variations: Which One Is Your Favourite?
Jagacida Variations: Jag is more than just a dish – it’s a staple of Cape Verdean cuisine, woven into the life and history of the islands and their diaspora.