Cape Verdean Cuisine
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Cape Verdean Cuisine
The cuisine of Cape Verde is a West African cuisine largely influenced by Portuguese, Southern and Western European and West African cuisine. Cape Verde was a colony of Portugal from its colonization until 1975. Because the archipelago is inside the Atlantic Ocean, fish is very important in Cape Verdean cooking. Overview One of the most important aspects of Cape Verdean culture is the beverage ''grogue'', a strong rum made from distilled sugar cane on the islands of Santo Antao and Santiago. The beverage is made in towns such as Paul on Santo Antao and Cidade Velha on Santiago using a ''trapiche''. A variation of the drink is ''ponche'' (punch) which is sweetened with condensed milk or sugarcane molasses. Due to the intoxication on consuming ''grogue'', it is consumed by many Cape Verdean musicians seeking inspiration. Corn and beans are staples of Cape Verdean cuisine. Also popular are rice, fried potatoes, cassava and vegetables such as carrots, kale, squash, fish and meat ...
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Cachupa 2
Cachupa (, Cape Verdean Creole ''Katxupa'' ) is a famous dish from the Cape Verde islands, West Africa. It is a slow-cooked stew of corn (hominy), beans, cassava, sweet potato, fish or meat (sausage, pork, beef, Goat meat, goat or Chicken (food), 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''. Cachupa guisada ''Katchupa'' leftovers are often re-fried, the resulting dish being called Katchupa frita, cachupa guisada or cachupa refogada, meaning "fried ''Katchupa''". This dish may be served for breakfast with a fried egg and a fried local sausage (''linguiça'') or fried mackerel. Other There is also a Cachupa Rica style that is served at Quintal da Música, music restaurant and club in the Platô, Plateau and the Center of Praia. In São Tomé and Príncipe It is also one of the ...
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