Food & Drink
Cape Verde’s eclectic past defines its cooking and the exotic mixture of African, Brazilian and Portuguese results in ambrosial offerings. The wholesome national dish is cachupa. “Poor man’s cachupa” is a stew of maize, cassava, beans, herbs and sweet potato, while “rich man’s cachupa” has chicken or meat added. There’s no end to the variety of fish here; grouper and tuna are on most menus. It’s usual for locals to eat their main meal at lunch time and have a small evening meal. Grogue, or sugar cane liquor, is produced on the islands and is popular. Be careful, though, if you try it – it has a kick like a mule!