Exploring The Traditional Dishes Of Cabo Verde

Ebby

April 7

SEASON 6, EPISODE 26

The Republic of Cabo Verde, also known as Cape Verde, is an island country and archipelago located off the coast of West Africa in the Central Atlantic Ocean. It consists of ten volcanic islands known for their rugged landscapes, sandy beaches, and vibrant culture.

Flag of Cabo Verde

Cabo Verde was formerly a Portuguese colony, she gained her independence on the 5th of July, 1975 and has since developed a unique blend of African and European influences. The country's economy relies heavily on tourism, remittances, and service industries, with fishing and agriculture also contributing to its livelihood. The official language spoken in Cabo Verde is Portuguese.

On today's episode of Learn Africa, we'll delve into some Cabo Verdean dishes and how to prepare them at the comfort of your home.

Cachupa

Cachupa is the national dish of Cabo Verde. One can't talk about traditional dishes in Cabo Verde without mentioning cachupa. It is a dish made with corn, beans, and various meats.

Cachupa Dish
Photo by Organic Facts

Ingredients

Dried corn kernels
Dried beans (kidney beans or black-eyed peas)
Chopped onions
Minced garlic
Bay leaves
Diced or sliced meat
Salt
Seasoning
Ground pepper
Cooking oil
Carrots
Cabbage

Instructions

Separately soak the dried corn and dried beans overnight in bowls of water or soak for some hours till they soften.
Drain the soaked corn and beans.
In a cooking pot, heat some cooking oil over medium heat. Add the chopped onion and minced garlic, and stir fry till they sauté and soften.
Add the diced meat into the cooking pot till they turn brown.
Add the soaked corn and beans to the cooking pot, add enough water to the mixture, and allow to cook.
Add the ground pepper, salt and seasoning to the mixture.
Add some bay leaves and allow everything to cook together under medium heat for about one hour or more.
When the corn and beans are tender and are about to be done, add the vegetables: carrots and cabbage.
Once everything is cooked through and tender, remove the bay leaf and adjust the seasoning if necessary.
Serve the Cachupa hot and enjoy!

Brinhola

Brinhola is a traditional Cabo Verdean dish made with bananas, cornmeal, flour, sugar, and sometimes coconut. Here's a basic recipe to prepare Brinhola:

Brinhola
Photo by Crumbsnatched

Ingredients

Ripe bananas
Cornmeal
All-purpose flour
Water
Sugar
Salt
Ground cinnamon
Vegetable oil

Instructions

Peel the bananas and break them in half. Place them in a large mixing bowl and mash them using a masher or fork until they become more liquid with small lumps.
Add cinnamon and salt to the mashed bananas, then whisk.
Use a sifter to add cornmeal and flour to the banana mixture. Also, add baking soda, sugar and whisk everything together to form a thick batter.
Heat the vegetable oil in a large skillet or frying pan over medium or low heat.
Once the oil is hot, drop some spoonfuls of batter into the oil, maintaining distance between each fritter.
Fry the brinhola for some minutes until both sides turn golden brown by flipping them using a spatula.
When done, use the spatula to take them out and place inside a metal draining rack or sieve or paper towel-lined plate.
Fry the remaining batches using the remaining oil as needed.
Once all fritters are fried, transfer them to a serving platter and dust with cinnamon if desired.

Canja

Canja is a traditional Cabo Verdean chicken and rice soup, garnished with some vegetables, herbs and spices. It is a popular dish enjoyed by many families and also served during gatherings.

Canja Dish
Photo by Crumbsnatched

Ingredients

Cut chicken meat
Rice
Dice potatoes
Chopped onions
Minced garlic
Ground garlic
Diced carrots
Bay leaves
Parsley
Ground pepper
Diced tomatoes
Peppers
Salt
Seasoning
Cooking oil

Instructions

Inside a clean bowl, add the cut pieces of chicken meat and season with ground pepper, ground garlic, salt and some cooking oil, mix everything together, and leave for some minutes.
Heat some cooking oil inside a cooking pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
Add the chicken pieces to the pot and brown them on all sides.
Once the chicken is browned, add enough water to cover the chicken pieces. Add diced tomatoes and bay leaves, and bring to a boil.
Once it begins to boil, reduce the heat to low and let the chicken simmer for about 30 minutes, or until cooked through.
While the chicken is cooking, prepare the rice separately.
Once the chicken is cooked, remove it from the pot and set it aside to cool slightly, shred it using a fork. Return it to the pot along with rinsed rice, diced potatoes and diced carrots. Stir occasionally to prevent sticking.
Allow to simmer for some minutes and stir to combine. Allow the soup to simmer for a few more minutes to let the flavours meld together.
Season the soup with salt and seasoning to taste.
Serve the canja hot, garnished with fresh parsley.

When it comes to drinks, Cabo Verdeans enjoy a variety of local drinks, including:

Grogue: A traditional Cabo Verdean spirit made from sugarcane, similar to rum.
Ponche: A sweet and creamy drink made with grogue, condensed milk, sugar, and spices like cinnamon and nutmeg.
Tchon: A refreshing homemade fruit juice, often made with tropical fruits like mango, passion fruit, or guava.
Clarinha: A type of homemade wine made from fermented sugarcane or other fruits.
Caldo de Cana: It is a drink made from freshly pressed sugarcane juice, often served cold as a refreshing beverage.
Bitter Almond Liqueur: This is a popular local liqueur made from bitter almonds, with a distinct nutty flavour.
Coconut Water: Fresh coconut water straight from the coconut, enjoyed for its natural sweetness and hydration properties.