A FOOD TRADITION
Cape Verdean Cuisine
An island cooking tradition centered on maize, beans, seafood, stews, fritters, and Portuguese-influenced sweets.
Dishes linked to this cuisine
1–12 of 27
Arroz de Marisco
A savory Cape Verdean seafood rice prepared with rice, mixed seafood, aromatics, tomato, pepper, and seafood stock.
Arroz Doce
A sweet Cape Verdean rice pudding slowly cooked with rice, milk, sugar, and aromatic citrus or cinnamon.
Bife de Atum
A Cape Verdean-style tuna steak is typically grilled or pan-seared with oil, garlic, salt, and sometimes lemon.
Bolo de Banana
A Cape Verdean banana cake combining mashed or sliced banana with eggs, sugar, wheat flour, and a fat such as butter or vegetable oil.
Buzio Guisado
Buzio guisado is a Cape Verdean stew of whelk simmered with aromatic vegetables, tomato, and olive oil.
Cabrito Guisado
Cabrito guisado is a Cape Verdean goat stew braised with aromatics and tomato until tender.
Cachupa
A slow-cooked Cape Verdean stew of hominy, beans, vegetables, and optional meat or fish.
Cachupa Refogada
A sautéed preparation of cooked cachupa ingredients, commonly browned with onion and sometimes finished with egg or meat.
Caldo de Peixe
Caldo de peixe is a Cape Verdean hot fish broth prepared with fish, vegetables, onion, tomato, garlic, and water.
Canja de Galinha
A light Cape Verdean chicken soup made by simmering chicken with rice, onion, and aromatics.
Carne Guisada
Carne guisada is a Cape Verdean-style beef stew slowly cooked with onion, garlic, tomato, and sometimes potatoes.
Cavala Grelhada
Grilled mackerel is typically seasoned with salt, garlic, and oil and served hot, sometimes with lemon.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.