Cabo Verde

On the windswept archipelago of Cabo Verde, the sea’s rhythm shapes daily life, but it is at the table that the islands’ history and identity most vividly emerge. Stretching across ten volcanic islands in the Atlantic, this nation’s cuisine carries the imprint of African roots, Portuguese colonial ties, and Brazilian influences—woven together through centuries of trade, migration, and adaptation. The result is a culinary tradition as layered as the islands themselves, at once humble and celebratory. Cachupa: A Stew of Memory and Resilience At the heart of the national palate lies cachupa, a slow-simmered stew long considered the soul of Cape Verdean cooking. Built on hominy corn and beans, it takes...