3 dishes people actually cook in Cabo Verde: what they are, how long they take, and what you need to buy.
What can you cook from Cabo Verde? 3 traditional Cabo Verde dishes, from Arroz de marisco (75 min, the quickest) to Catchupa (990 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Cabo Verde on the map. Drag to spin the planet.
A soupy seafood rice built on a broth drawn from the shrimp shells themselves, finished with coriander and served with lemon and malagueta chilli.
Cape Verde's national stew of whole hominy corn and beans cooked for hours with roots, greens and pork until the kernels split and go creamy.
Cape Verdean turnover whose shell is mashed sweet potato and cornmeal rather than wheat, stuffed with tuna and malagueta chilli — the devil of the name.
Copper documents three dishes from Cabo Verde: Arroz de marisco, Catchupa and Pastel com diabo dentro. Bay leaf and garlic each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 28 different ingredients.
The three recipes need 28 ingredients between them, of which 4 are shared by more than one dish. Bay leaf the hardest to find: of the 586 dishes in Copper's atlas, 19 use bay leaf. Every ingredient list on this page is complete, with quantities, and free to read.
Arroz de marisco is the quickest at 75 minutes. Catchupa is the longest at 990 minutes, most of it unattended. The median is 100 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Cabo Verde here is rated easy, but every one has the full method written out step by step, free to read. Arroz de marisco is the shortest way in.
Cabo Verde is part of West African.
Countries close to Cabo Verde on the globe — and close on the plate.
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