The national stew
Quite a lot of Cape Verdean food is a form of ‘one-pot cooking’. Due to the slow-cooking process, the end result is a delicious melding of flavours.
The most popular stew on the islands, and the national dish, is Cachupa rice. It’s made from several different types of seasoned and spicy meat, beans and hominy – dried corn-on-the-cob kernels that have been softened and doubled in size.
Plantains, yams, sweet potatoes, tomatoes and garlic may also be included. The ingredients do vary from island to island and sometimes fish replaces the meat, but this dish is well worth tasting in whatever form you come across it.
For a wonderful, thick fish stew, Buzon – made from shellfish and soy sauce – is an excellent choice. Canja – a rich chicken and rice soup made from a whole chicken and mainly produced for special occasions – is found throughout the islands.