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
13–24 of 27
Cuscuz de Milho
A traditional Cape Verdean steamed cornmeal cake served as a lightly sweetened breakfast or snack.
Djagacida
Djagacida is a Cape Verdean rice-and-beans stew cooked with aromatics, tomato, and oil until the grains and beans form a hearty one-pot dish.
Doce de Coco
A traditional Cape Verdean coconut sweet made by cooking shredded coconut with sugar and water until thick and confection-like.
Doce de Papaia
Doce de Papaia is a Cape Verdean papaya preserve slowly cooked with sugar and commonly scented with cinnamon and lemon.
Feijoada Cabo-Verdiana
Feijoada Cabo-Verdiana is a Cape Verdean bean stew combining beans with pork, sausage, cabbage, tomato, and aromatic vegetables.
Fidjos
Fidjos are Cape Verdean fried banana fritters made from mashed banana and a lightly sweetened flour batter.
Funchi
A traditional Cape Verdean stiff cornmeal porridge cooked with water and salt and served as a staple accompaniment.
Gufong
Gufong is a Cape Verdean fried dough fritter made from cereal flour and lightly sweetened before frying.
Lagostada
A Cape Verdean lobster preparation simmered with onion, garlic, tomato, and pepper in a savory seasoned sauce.
Lapas Grelhadas
Grilled Cape Verdean limpets served hot with garlic, butter, lemon, and salt.
Moreia Frita
Moreia frita is Cape Verdean fried moray eel, typically seasoned with salt and garlic and coated before frying.
Pastel com Diablo Dentro
Pastel com Diablo Dentro is a Cape Verdean fried wheat pastry filled with seasoned tuna, onion, tomato, and hot pepper.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.