Cabo Verde
Creole island cooking: slow-simmered cachupa, grilled tuna off the boat, and sugarcane grogue to finish.
Cabo Verde's cooking is Creole and unhurried, and it all comes back to one pot: cachupa, a slow stew of hominy corn and beans simmered for hours with fish, or with pork, sausage and morcela blood sausage when there's more to go round. Whatever's left is refried next morning as cachupa guisada, arguably the better breakfast — a small ritual of island thrift.
Around the cachupa: superb fish straight off the boat — tuna and wahoo grilled simply — plus lobster, garlicky lapas limpets, and the deep-fried pastel stuffed with spicy tuna. To drink there's ice-cold Strela lager, volcanic Fogo wine, and above all grogue, the fierce sugarcane spirit of the Santo Antão valleys, sweetened into ponche. Eaten with a big helping of morabeza — that untranslatable Cabo Verdean warmth.
- Cachupa (hominy-corn and bean stew)
- Cachupa guisada (refried next-day cachupa)
- Pastel (fried pastry with spicy tuna)
- Grilled tuna / wahoo (fresh island fish)
- Lapas (grilled limpets)
- Grogue (sugarcane brandy)
- Strela (national lager)