15 Most Popular Cape Verdean Dishes and Foods

Cachupa (known locally as Katxupa) is a Cape Verdean national dish that slow-cooks hominy (corn), beans, cassava, meat (or fish), and sweet potato. A variety cachupa rica (rich Cachupa), which has a more generous amount of meat, including chorizo, chicken, or tuna.

Cachupa is a main dish or a robust breakfast, often paired with fried eggs, mackerel, or sausage. Each island in Cape Verde has a unique spin on this slow-cooked dish.

Bafa is a popular stew in Cape Verde. It features octopus, limpets, and whelks to capture this island group’s essence. Bafa can be a great snack, main dish, or entree.

Also, this stew has a variety known as Bafa de Polvo, which mainly emphasizes the octopus. It’s ideal to be accompanied by a cool beer, a glass of wine, or perhaps some Grogue.

Moreia is a fried moray eel dish in Cape Verde showcasing the islands’ rich seafood offerings.

Its main ingredient is moray eel, first marinated in a mixture of lime juice, garlic, and spices, then coated in flour before deep-frying.

Moreia Frita can be a main course or a snack, often accompanied by cocktails.

Feijoada is a bean stew well-known in many countries, including Cape Verde, Portugal, and Brazil.

While each country has a different twist, the Cape Verdean version has its own distinct flair. This stew is made with beans and meats, often including chorizo, bacon, and other pork cuts. They are slow-cooked to a comforting tenderness.

Feijoada is great served with rice and regional sausages such as Chouriço, Morcela, or Farinheira.

Lapas is a traditional seafood dish from Cape Verde. It’s a type of shellfish that is often grilled or fried and served with a zesty garlic butter sauce.

The preparation is simple, highlighting the fresh, natural flavors of the seafood. These grilled limpets are often served hot as an appetizer directly off the grill.

Xarém is a traditional Cape Verdean soup or porridge with Portuguese origins. The locals make this porridge from cornmeal with various additions such as clams, grilled meat, sardines, coconut milk, or fresh tuna.

Xarém occasionally has peppers, tomatoes, and bay leaves for extra flavor. This corn porridge has a special variant called Xerém de Festa, which is rich in pork meat, onions, and fat.

Xerém de Festa appears on many celebratory occasions, particularly at weddings or the drum festival in June. Xarém is also a favorite in Brazil.

Canja (or Canja de Galinha) is a traditional Cape Verdean soup using chicken and rice. The soup is typically made with tender chicken pieces, rice or small pasta, and is gently simmered to create a light but flavorful broth.

Canja is a simple yet nourishing dish, known for helping overcome mild ailments like colds and digestive issues.

You’ll also find Canja as an entrée on special occasions such as New Year’s Eve, birthdays, and even after funerals.

Pastel is a fried pastry from Cape Verde with a half-moon shape. These pastries are commonly filled with fish (tuna is popular), meat, or vegetables, and are seasoned with herbs and spices.

Pastel also has a sweet version with fruit or a sweet custard filling. They are ideal treats at celebrations, gatherings, or as a snack.

Caldo de Peixe is a fish soup or stew in Cape Verde with Portuguese roots.

With a whole locally caught fish or the head, the preparation of Caldo de Peixe involves simmering the chosen fish in a savory broth that’s richly flavored and aromatic.

The fish itself becomes tender and flaky, absorbing the robust flavors of the broth. There is another Caldo de Peixe variant using shrimp shells or heads to enrich the broth.

Arroz de Atum is a rice-based dish rooted in the culinary traditions of Cape Verde. This rice-based dish is a hearty duo of rice and tuna prepared through boiling.

Influenced by Portuguese cuisine, Arroz de Atum translates to ‘rice with tuna’. Known also as Arroz ku Atum, this tuna rice dish is a simple-to-make dish in Cape Verde.

Buzio is a seafood dish primarily from Cape Verde featuring sea snails as the key components. These snails are meticulously prepared and cooked, often boiled or stewed.

They are typically seasoned with a variety of local spices and herbs. The dish is served in the snails’ shells. Locals often enjoy Buzio for lunch or dinner.

Pudim de Leite is a traditional custard flan from Cape Verde. “Pudim” signifies flan in Portuguese-speaking countries. This custard flan combines eggs, condensed milk, and whole milk for a smooth, creamy base before baking.

Drenched in a silky caramel sauce, Pudim de Leite adds a touch of luxury to the end of a meal. And remember to chill this custard flan before serving to enhance its taste.

Bolinhos de Mandioca com Mel are delightful pastries hailing from Cape Verde. These treats are made from manioc (cassava) flour, creating a tender and slightly chewy texture.

The pastries are traditionally deep-fried until they achieve a golden-brown crispness on the outside while maintaining a soft and fluffy interior. They are great for dessert or a sweet snack.

Translated to ‘little balls of manioc with honey’, the main attraction of these pastries is the infusion of mel (honey) or molasses.

Jagacida, often affectionately referred to as ‘Jag’, is a staple dish from Cape Verde made with beans and rice.

The beans are slow-cooked until tender, melding beautifully with the rice, which absorbs the rich, savory flavors.

Plus, jagacida is a vegetarian-friendly side dish. Or you can turn it into a filling main dish by serving it with bafa (an octopus stew) or a green salad.

Percebes are traditionally cooked barnacles in Cape Verde with different names, like goose or gooseneck barnacles. Despite its strange, finger-like appearance, Percebes are well-loved for their chewy texture, like squid.

Percebes taste the best when eaten with buttered toast, draft beer, or Grogue. And I recommend trying Percebes at beach bars or terraces.

However, these goose barnacles are quite expensive, especially during Christmas.