African Cuisine!
Republic of Cape Verde
T
he cuisine of Cape Verde is a West African cuisine largely influenced by Portuguese, Southern and Western European and West African cuisine. Cape Verde was a colony of Portugal from its colonization until 1975. Because the archipelago is inside the Atlantic Ocean, fish is very important in Cape Verdean cooking.
Cachupa
• 4 boneless, skinless chicken thighs • 1 stick chorizo • 4 boneless pork spare ribs • 1lbs beef stew meat • 1 can of tomatoes • 2 cans red kidney beans • 2 cans yellow hominy • 1 sliced carrot • 2 sweet potatoes • 6 chopped garlic cloves • 1 chopped yellow onion • Olive oil • Red chili powder Directions: • Pour 3-4 tablespoons of olive oil into a cooking pot and sauté the onions and garlic. Add the tomatoes, seasonings, and the meat cut in larger dice. • Stir well, then add water to cover all ingredients. • Add the vegetables, as well as the beans and hominy, then give it a stir to mix all ingredients. • Cover and simmer for at least two hours, until the stew reaches the desired consistency. If you like it denser, the cooking time is about three and a half hours. • Serve with slices of sautéed chorizo.
Cape Verde-Caldo Verde (Portuguese Kale Soup) see page 86
Kale Soup
A staple of Cape Verdean culture, cachupa is more than just a national dish. Proudly prepared by locals for the most various occasions, this hearty stew can easily be defined as the Cape Verdean comfort food par excellence. Born as “food for the poor”, Cacupa also has a “food for the rich” version - Capucha Rica. Serves 4 Ingredients: 85 | ABA Publications | Africa TRAVEL | July 2021
