Cape Verde
4 topics — topics in this category.
Cachupa
The islands' slow soul: cachupa — a hominy corn and bean stew with pork, sausage, sweet potato and greens, simmered for hours; the rica version is a feast, the pobre a weekday hug. Ingredients: hominy corn (samp), beans…
Xerém
The corn polenta of the islands: xerém — ground corn cooked like a firm polenta or a festive wedding dish with pork and beans (xerém de festa), the Santiago celebration grain. Ingredients: coarse cornmeal, water, salt; f…
Canja (Cape Verde)
The chicken soup of comfort: canja — a rice and chicken soup with a Portuguese accent, served at celebrations and sickbeds alike across the islands. Ingredients: chicken, rice, onions, carrots, potatoes, garlic, bay, oli…
Peixe Grelhado (Cape Verde)
The island grilled fish: tuna, wahoo or grouper grilled with garlic, bay and olive oil along the volcanic shores — Cape Verde's Atlantic on a plate. Ingredients: firm fish steaks, garlic, bay leaves, olive oil, lemon, se…
World Cuisines
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