Cape verde food

3 · Cachupa is a rich Cape Verdean stew that's made with hominy, beans, vegetables, seasoned meats, and is usually made in massive quantities. This scaled-down recipe yields 8 servings, it's the perfect amount if you have a small household and want to have leftovers to fry the next day!

14 · 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.

Your complete guide to Cape Verdean food with a link to each authentic recipe! Learn to make cachupa, canja, pastel and more!

3 · 60 minutes · Overhead shot of browned and seasoned Cape Verdean Tuna, one pastel that's been filled and pressed and an emanada disc with 2 measured teaspoons of tuna filling. This photo is meant to show the viewer how Cape Verdean pastel is assembled.

Taken with picplz at A Leitaria Gourmet in Lisbon, Portugal.

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.

24 · 50 minutes · Canja is the mother of Cape Verdean comfort food. It's a thick, rich and delicious chicken soup that's made with rice, vegetables and simple seasonings.

55 · 55 minutes · Jagacida or simply "jag" as it is referred to in Cape Verde is a wonderful side dish full of flavor. It is also know as Portuguese rice. Your family will love this recipe #jagacida #portugueserice #capeverderecipe #caboverderecipe #capeverdefood #caboverdefood #Capeverdecuisine #caboverdecuisine #sidesdish #ricedish

12 · Cape Verdean Arroz de Atum (tuna rice) is quick, easy and surprisingly satisfying! It's made with rice and tuna and (olives or beans are optional) and takes about 30 minutes to prepare. This easy to follow, step by step recipe will show you how to cook the perfect rice! Arroz de atum is super-satisfying on its own or as part of a larger meal.

23 · 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.