Cape Verdean Cuisine: Cachupa, Grogue & Atlantic Flavours
Cape Verdean food is the island's soul made edible — cachupa stew with corn, beans and smoked fish has sustained the islands for centuries, alongside fresh tuna and the famous grogue rum
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Cachupa Rica Restaurant
Cape Verde's national dish — slow-cooked corn and beans with smoked sausage, fish and vegetables — comes in two versions: cachupa rica (rich) for festivities and pobre (poor) for everyday life
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Fresh tuna in the market
Cape Verde is on the Atlantic tuna migration route — the fresh yellowfin and bigeye tuna at Praia's fish market are some of the world's finest, eaten raw as sushi or simply grilled
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Visit to Grogue Rum Distillery
Cape Verde's traditional sugar cane spirit - grogue - is distilled on each island; Fogo and Santo Antão produce the most prized varieties, aged in wood and mixed with honey as ponche
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Buzio Seafood soup
A traditional fisherman's stew made from seashells that is slowly cooked with tomatoes, garlic and herbs from the island — the most quintessentially Cape Verdean of the island's seafood dishes
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Pastel de Atum Tuna pastry
Fried tuna pastries – a Portuguese-African fusion of flaky pastries filled with seasoned tuna – are sold from bakeries throughout Praia and are the quintessential Cape Verdean snack
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Evening at a Praia restaurant
The restaurant scene on the Praia plateau has evolved considerably — Cape Verdean-Portuguese fusion cooking with excellent Fogo island wine and fresh Atlantic seafood