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.
- 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.
- Grogue (sugar cane rum).
- Manecome (local wine from Fogo).
- Strela (beer brewed on Santiago)
It is normal to give 10% for good service.
18 to purchase alcohol.