Your complete guide to Cape Verdean food with a link to each authentic recipe! Learn to make cachupa, canja, pastel and more!
These Cape Verdean Pastel de Atum are stuffed with imported canned tuna and seasonings, then fried until golden. This recipe uses store-bought empanada discs and yields 20 pieces. Feel free to double or triple the recipe as needed.
A traditional Cape Verdean stew packed with fresh, flavoursome veggies, traditional hominy corn and protein-rich beans. Serve it with a side of crusty bread, some live music and obligatory dancing.
These Cape Verdean Pastel de Atum are stuffed with imported canned tuna and seasonings, then fried until golden. This recipe uses store-bought empanada discs and yields 20 pieces. Feel free to double or triple the recipe as needed.
Dive into the flavors of Cape Verde with Kiki Canuto's Arroz de Marisco! This seafood rice dish is a delightful medley of shrimp, clams, and mussels, all simmered to perfection in a savory tomato sauce.
Your complete guide to Cape Verdean food with a link to each authentic recipe! Learn to make cachupa, canja, pastel and more!
Your complete guide to Cape Verdean food with a link to each authentic recipe! Learn to make cachupa, canja, pastel and more!
Cachupa guisado is the breakfast version of Cape Verde's national dish - Cachupa. Also known as Cachupa refogado, this is a signature dish all in itself, made from leftover Cachupa that's been drained and re-heated in a hot skillet. A fried egg is placed on top to finish off this most beloved Cape Verdean breakfast dish.
These Cape Verdean Pastel de Atum are stuffed with imported canned tuna and seasonings, then fried until golden. This recipe uses store-bought empanada discs and yields 20 pieces. Feel free to double or triple the recipe as needed.
Authentic Cape Verdean papaya jam recipe made using fresh green papayas, sugar, limes, molasses and no added pectin! Touch of rum is optional.
Your complete guide to Cape Verdean food with a link to each authentic recipe! Learn to make cachupa, canja, pastel and more!
These Cape Verdean Pastel de Atum are stuffed with imported canned tuna and seasonings, then fried until golden. This recipe uses store-bought empanada discs and yields 20 pieces. Feel free to double or triple the recipe as needed.
Cachupa guisado is the breakfast version of Cape Verde's national dish - Cachupa. Also known as Cachupa refogado, this is a signature dish all in itself, made from leftover Cachupa that's been drained and re-heated in a hot skillet. A fried egg is placed on top to finish off this most beloved Cape Verdean breakfast dish.
Feijão congo is a Cape Verdean dish that is similar to feijoada, and made from dried pigeon peas, stewed in a rich and savory broth with linguiça, cabbage and squash. White rice is traditionally served on the side.
Cachupa guisado is the breakfast version of Cape Verde's national dish - Cachupa. Also known as Cachupa refogado, this is a signature dish all in itself, made from leftover Cachupa that's been drained and re-heated in a hot skillet. A fried egg is placed on top to finish off this most beloved Cape Verdean breakfast dish.
These Cape Verdean Pastel de Atum are stuffed with imported canned tuna and seasonings, then fried until golden. This recipe uses store-bought empanada discs and yields 20 pieces. Feel free to double or triple the recipe as needed.
Your complete guide to Cape Verdean food with a link to each authentic recipe! Learn to make cachupa, canja, pastel and more!
Homemade recipes from cakes to chicken, pasta and heavy emphasis on vegetarian dishes.
Although I'm posting this for the 2005 World Tour, this is for me a dish from childhood. My Cape Verdean mother made this often and served it with tuna fish cakes. I loved mine smothered in catsup. This makes a huge batch and we often served it reheated with more onions, linguica and fried eggs for breakfast the next day. Traditionally, it is made with kidney or lima beans but I remember Nana (my grandmother) making it with peas to accommodate my bean-hating aunt. Enjoy!
A traditional Cape Verdean stew packed with fresh, flavoursome veggies, traditional hominy corn and protein-rich beans. Serve it with a side of crusty bread, some live music and obligatory dancing.
Make and share this Cape Verdean Bean and Sausage Stew (Jagacida) recipe from Food.com.
Cachupa is a famous dish from Cape Verde. It is a slow cooked stew of hominy (dried maize kernels that have been treated with an alkali), beans, cassava, sweet potato, fish or meat (sausage, beef, goat or chicken), and often morcela (blood sausage). Referred to as the country's national dish, each island has its own regional variation. The version of the recipe called cachupa rica tends to have more ingredients than the simpler cachupa pobre.
A scrumptious rice dish that you can enjoy with just about anything.
Intended to be drunk cool, but not cold, our creamy Cape Verdean chiller will transport you to the islands. A favorite with Cape Verdean children. The coconut is a common ingredient in the Cape Verde islands -in the 1600’s the coconut was already being transported to America via west African and Cape Verde… (source) NOTE: If you add ice or refrigerate this drink the coconut milk will congeal.
By Nuala We ate this almost every night growing up. My nana says my mom cooks rice “like a cape verdean woman!” haha. I hope I do too. Can you? In a medium-large pot sauté onions in a …
I had this while on holiday on the island of Sal, of the Cape Verde islands in October 2007. As an ex-Portuguese colony the Portuguese influences are strong. We found this recipe so delicious I had it several times while I was in Cape verde and enjoyed several attempts at making it at home as soon as we got back. This tastes pretty close to the original. If you can possibly use dried salt cod, then please do, the flavour is definitely superior to average ordinary white fish. As usual with salt cod, no additional salt is needed in the recipe, it will be salty enough. For instructions on how to deal with your dried salt cod, I recommend this recipe by Julesong: Recipe #242753. My recipe time assumes that you have soaked and cooked your salt cod already and that you've taken out the bones, so it's flaked and ready to go. I usually hard boil the eggs in the same water with the potatoes and remove them with a slotted spoon once I figure that they have had enough time to have hard boiled. Saves using an extra pot! This can be made a day in advance but more time than stated would be needed in the oven to heat it though.
by nuala Nobody makes gufong (also known as fungine) like Auntie Laura. I remember going to her house as a child and smiling upon her freshly fried gufong. For holidays or special occasions, her gu…
A glorious dessert from Cape Verde
This soup is part of my Cape Verdean culture (a recipe passed down from my Vozinha). Its also a staple meal in Cape Verde (...
Cape Verde, now known as Cabo Verde, is an archipelago of 10 islands, nine of which are inhabited. When the Portuguese arrived in 1462, they found no one living on the islands.
Cachupa guisado is the breakfast version of Cape Verde's national dish - Cachupa. Also known as Cachupa refogado, this is a signature dish all in itself, made from leftover Cachupa that's been drained and re-heated in a hot skillet. A fried egg is placed on top to finish off this most beloved Cape Verdean breakfast dish.
Your complete guide to Cape Verdean food with a link to each authentic recipe! Learn to make cachupa, canja, pastel and more!
These Cape Verdean Pastel de Atum are stuffed with imported canned tuna and seasonings, then fried until golden. This recipe uses store-bought empanada discs and yields 20 pieces. Feel free to double or triple the recipe as needed.
Your complete guide to Cape Verdean food with a link to each authentic recipe! Learn to make cachupa, canja, pastel and more!
Your complete guide to Cape Verdean food with a link to each authentic recipe! Learn to make cachupa, canja, pastel and more!
Your complete guide to Cape Verdean food with a link to each authentic recipe! Learn to make cachupa, canja, pastel and more!
These Cape Verdean Pastel de Atum are stuffed with imported canned tuna and seasonings, then fried until golden. This recipe uses store-bought empanada discs and yields 20 pieces. Feel free to double or triple the recipe as needed.
Cachupa guisado is the breakfast version of Cape Verde's national dish - Cachupa. Also known as Cachupa refogado, this is a signature dish all in itself, made from leftover Cachupa that's been drained and re-heated in a hot skillet. A fried egg is placed on top to finish off this most beloved Cape Verdean breakfast dish.
Your complete guide to Cape Verdean food with a link to each authentic recipe! Learn to make cachupa, canja, pastel and more!
Cachupa is a famous dish from Cape Verde. It is a slow cooked stew of hominy (dried maize kernels that have been treated with an alkali), beans, cassava, sweet potato, fish or meat (sausage, beef, goat or chicken), and often morcela (blood sausage). Referred to as the country's national dish, each island has its own regional variation. The version of the recipe called cachupa rica tends to have more ingredients than the simpler cachupa pobre.
Cape Verde is known for their "morabeza" or hospitality. Often this hospitality extends far behind a warm smile and greeting. Cape Verdeans are eager to share with you their culture, history, and most of all their delicious food.
Although I'm posting this for the 2005 World Tour, this is for me a dish from childhood. My Cape Verdean mother made this often and served it with tuna fish cakes. I loved mine smothered in catsup. This makes a huge batch and we often served it reheated with more onions, linguica and fried eggs for breakfast the next day. Traditionally, it is made with kidney or lima beans but I remember Nana (my grandmother) making it with peas to accommodate my bean-hating aunt. Enjoy!
[js] It is an ongoing project of mine to incorporate more legumes into my diet. Growing up, beans made scarce in our household. Save for the...
Make and share this Cape Verdean Bean and Sausage Stew (Jagacida) recipe from Food.com.
Ingredients: - 300 gr of grated coconut - 250 gr of sugar - 10 eggs - grated peel of one lemon - 125 gr of melted butter - juice from ½ lem...
These Cape Verdean Pastel de Atum are stuffed with imported canned tuna and seasonings, then fried until golden. This recipe uses store-bought empanada discs and yields 20 pieces. Feel free to double or triple the recipe as needed.
