Cabo Verde
Cape Verdean cuisine is a vibrant and flavorful reflection of the country's unique blend of African, Portuguese, and Brazilian influences. As an archipelago situated off the coast of West Africa, Cape Verde's culinary traditions are deeply rooted in its history, geography, and the availability of local ingredients. The cuisine is characterized by its use of fresh seafood, corn, beans, and a variety of tropical fruits and vegetables. At the heart of Cape Verdean cuisine is the national dish, Cachupa. This hearty stew is a staple in Cape Verdean households and is emblematic of the country's rich culinary heritage. Made from hominy corn, beans, and a mix of meats such as pork, sausage, chicken, and sometimes fish, Cachupa is slow-cooked to perfection, allowing the flavors to meld together beautifully. It is often enjoyed with a side of rice or bread, and leftovers are frequently transformed into a breakfast dish called Cachupa Frita, where the stew is fried with eggs. Seafood plays a significant role in Cape Verdean cuisine, given the archipelago's proximity to the Atlantic Ocean. Fresh fish such as tuna, grouper, and wahoo are commonly grilled, baked, or used in stews. One popular seafood dish is Caldo de Peixe, a savory fish soup made with tomatoes, onions, and various spices, often served with a side of rice or cornmeal. Corn is another staple ingredient in Cape Verdean cooking, used in a variety of forms. Xerém, for example, is a corn porridge similar to polenta, often enriched with beans or meat. Cornmeal is also used to make Cuscuz, a steamed cake that can be sweetened with sugar and cinnamon for breakfast or served as a savory side dish. Vegetables such as sweet potatoes, cassava, and plantains are commonly used in Cape Verdean dishes. One traditional preparation is the use of sweet potatoes in Doce de Batata, a sweet potato pudding flavored with cinnamon, lemon zest, and vanilla, often enjoyed as a dessert or snack.
