Saborea Cape Verde: Una aventura gastronómica única
Explora los sabores auténticos de Cape Verde en una experiencia gastronómica inolvidable.
Cape Verde is a fascinating island state made up of ten volcanic islands and several islets located off the western coast of Africa, in the middle of the Atlantic Ocean. Famous for its sunny climate all year round, it stands out for the absolute contrast between the flat islands of dunes and turquoise beaches of Sal and Boa Vista, the green and steep valleys of Santo Antão, the colossal active volcano of Fogo and the inexhaustible musical and cultural wealth of São Vicente and Santiago.
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Creole Flavors of the Sea and the Volcanic Land
Cape Verdean gastronomy is a tasty reflection of its mixed history, based on simple, fresh and comforting foods. It revolves around corn, legumes grown on mountain terraces, daily catches from the Atlantic (fresh tuna, swordfish, grouper, barnacles and lobsters) and a delicious pastry tradition flavored with tropical fruits and artisan goat cheese.
Must-Try Dishes
Rich Cachupa
The undisputed national dish of Cape Verde. A stew patiently cooked over low heat that combines several types of shelled corn, beans, cassava, sweet potato, pumpkin, cabbage and an assortment of meats (pork, chicken, beef) and local sausages (linguiça and chouriço).
Stewed Cachupa (Refogada)
The morning version of the cachupa left over from the previous day. It is sautéed in the pan with poached onion and butter until slightly dry and toasted, served with a fried egg on top and slices of fried linguiça for a breakfast full of energy.
Atum Steak in Cape-Verdiana
Thick fillets of freshly caught tuna, marinated in fresh garlic, bay leaf, white wine, lime and paprika, grilled and served with caramelized poached onion, Creole rice and cooked sweet potatoes.
Cake with Diabo Inside
Crispy dumplings made with a thin dough based on wheat flour and cooked sweet potato, filled with a juicy and very spicy minced fresh tuna or mackerel with onion, tomato and plenty of spicy 'malagueta' chili.
Modje of São Nicolau
Traditional and festive stew typical of the island of São Nicolau, prepared with tender goat meat cooked over low heat with cassava, green banana, sweet potato and aromatic herbs, accompanied by loose white rice.
Fish broth with Banana-Pão
Aromatic and restorative seafood soup made by cooking whole fresh rock fish with potatoes, cassava, tomato, peppers and slices of green plantain ('banana-pão') that provide consistency to the broth.
Typical Drinks
Santo Antão Grogue
The national spirit par excellence, distilled by hand in copper stills ('trapiches') from the fermented juice of pure sugar cane without additives. It is powerful, aromatic and the pride of the Santo Antão valleys.
Crioulo Punch
Sweet and traditional liquor made by mixing artisanal grogue with pure sugar cane honey ('mel de cana'), freshly squeezed lime juice and often flavored with coconut, coffee or passion fruits.
Vinho de Chã (Fogo Wine)
Heroic volcanic wine produced in the Chã das Caldeiras (Fogo) caldera from vines grown on black ash at more than 1,700 meters. The white 'Manecom' (fresh and mineral) and the robust and volcanic reds stand out.
Strela Beer and Fogo Coffee
Strela is the national blonde beer, light and refreshing. For its part, the Arabica coffee harvested on the volcanic slopes of Fogo is one of the most select and rare in the world, characterized by its low acidity and velvety body.
Traditional Sweets
Pudim de Queijo
Dense and creamy traditional flan made with fresh local goat cheese, condensed milk, fresh eggs and caramelized sugar, achieving a sublime balance between sweet and salty.
Doce de Papaia with Queijo de Fogo
The quintessential everyday dessert: artisanal sweet of grated green papaya slowly cooked in brown sugar syrup, cinnamon and lemon peel, served with slices of Fogo cured goat cheese.
Kuskus with Manteiga and Mel de Cana
Traditional corn and cassava flour cake steamed in a special clay pot ('binde'). It is consumed hot, freshly unmolded, drizzled with melted butter and sugar cane honey.
Twelve of Coco and Banana
Rustic jam made with fresh grated coconut pulp cooked with local ripe bananas, cane sugar and nutmeg, consumed alone or on traditional pancakes.
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Santo Antão Grogue
The national spirit par excellence, distilled by hand in copper stills ('trapiches') from the fermented juice of pure sugar cane without additives. It is powerful, aromatic and the pride of the Santo Antão valleys.
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