Food and Drink

Cape Verde’s varied history has resulted in cuisine that is a mix of Portuguese, European and African influences.

You will find fish, fresh from the sea, on the menus in every restaurant. Tuna, swordfish, and sea bream are all caught locally.

But fish isn’t the only fare-juicy steaks and locally reared chicken are also popular.

If you are a vegetarian, your choice will be more limited so be prepared to eat omelettes, chips, salad and pasta.

Cachupa, a hearty stew, is a local speciality. There are a couple of different types-the poor man’s version, Cachupa povera, does not contain any meat book contains maize, beans, sweet potato and cabbage. Cachupa rica, is the rich man’s version which might contain chicken, goat meat or tuna.

Expect to find coached cheese on the menu for desert, often served with local fruit such as mango, papaya

If you plan on eating out, then it is best to book a table a couple of hours in advance, not necessarily because it gets busy, but so that they know what to prepare.

Most of the bit available is imported from Portugal, wine is brewed in Cape Verdi, from the grapes grown in the volcanic crater on Fogo, and it is definitely worth a try.

But the favourite tipple of the locals is Grogue. Grogue is made from sugar cane. There are no other ingredients. The sugar syrup pressed from the cane is allowed to ferment and is then distilled. It has an alcohol content of 45%. It is very important to the Cape Verdean’s, and if you are ever invited to try some it would be rude not to.

If it is not to your taste why not try some ponche, which is grogue mixed with molasses.

We recommend that you only drink bottled water.