Cape Verde Food and Drink

Cape Verdean food is an enticing mixture of Creole, Portuguese and African flavours. The islands have a wealth of seafood which is often cooked straight from the sea. The influx of tourists is causing an increasing number of quality restaurants to open up.

Specialities

• Canja:A thick chicken soup with rice.
• Catchupa: A slow boiled stew of corn, beans, vegetables and marinated tuna or meat.
• Morreia: Oil-fried eel.
• Percebes: Barnacles with a squid-like texture eaten by cracking the ends to get to the meat under the skin.
• Bol De Cus-Cus: A corn and sugar cake.
• Queijo de Cabra com Doce de Popoia: Goat cheese topped with papaya jam, served for dessert.
• Fruits include goiabas, zimbrão, tambarinas, marmelos, azedinhas, tamaras and cocos.

National drinks:

• Grogue (sugar cane rum).
• Manecome (local wine from Fogo).
• Strela (beer brewed on Santiago)

Tipping

It is normal to give 10% for good service.

Drinking age

 18 to purchase alcohol.