Is the food in Cape Verde spicy?

Cape Verdean cuisine is not spicy by default. However, Malagueta (local chili in oil) is almost always served on the side for you to adjust the heat to your liking.

Are there vegetarian options in Cape Verdean culinary specialties?

Yes, Cachupa Pobre is the vegetarian version of the national dish. Many sides made from tubers (cassava, sweet potato) are also perfectly suitable for vegetarians.

What are the Cape Verdean culinary specialities? An insider's guide by ACTOUR

ACTOUR Cabo Verde
2 hours ago
3 min read

Discovering Cape Verde isn't just about hiking volcanic trails or relaxing on pristine sandy beaches; it's also about immersing yourself in a fusion cuisine born from the meeting of African and European influences. At ACTOUR , we believe that food is the natural extension of hiking: after the exertion of traversing the calçadas (paved paths), nothing beats the comfort of an authentic dish shared with the locals.

Cachupa: The beating heart of Cape Verdean cuisine

Cachupa is the quintessential national dish of Cape Verde. A true stew simmered with corn and beans, it comes in two versions: "Pobre" (poor, vegetarian) or "Rica" (rich, with meat and fish). It's a symbol of resilience and sharing, enjoyed at any time of day.

Cape Verdean culinary specialty: Cachupa

This dish requires patient preparation. The corn is pounded by hand before being boiled for hours with various varieties of beans ( feijão pedra , feijão congo ).

Cachupa Rica: Pork, chorizo, chicken or fresh tuna are added.
Cachupa Refogada: The next day, the leftovers are fried with eggs and onions for an energizing breakfast, ideal before starting the ascent of Pico do Fogo .

Treasures of the Atlantic: Fish and shellfish

Thanks to its geographical location, Cape Verde offers an abundance of absolutely fresh seafood. Tuna, moray eel, octopus, and lobster are staples of coastal menus, generally prepared simply to preserve their marine flavors.

In the ports of Mindelo or Praia , you will see fishermen unloading massive tuna.

Tuna: Often served as grilled steak ( bife de atum ) or as carpaccio.
Polvo à modo: Octopus simmered in a creamy sauce made with tomatoes and onions.
Lobster: A specialty of Sal and Boavista , it is simply grilled and served with a squeeze of lemon.
Bouzio: A conch (large shellfish) stew highly appreciated for its firm texture and briny taste.

Sweet treats and traditional desserts

Cape Verdean pastries showcase local products such as coconut, goat cheese, and tropical fruits. The desserts are often generous and serve as the perfect ending to festive meals.

Cheese Pudding ( Pudim de Queijo ): Probably the most famous dessert, made with fresh goat cheese from Santo Antão or Fogo. Its dense, caramelized texture is addictive.
Doce de Papaia: A papaya jam often served with a slice of local cheese.
Cape Verdean Couscous: Nothing to do with the Maghreb dish. It is a corn cake steamed in a terracotta pot ( binde ), traditionally eaten hot with butter and cane honey.

Grogue and drinks: The spirit of the archipelago

Grogue is the liquid soul of Cape Verde. This agricultural rum, produced from sugarcane, mainly in the valleys of Santo Antão, is much more than a drink: it is a cultural and social pillar.

Beverage	Composition	Origin / Use
Grogue	Pure cane juice rum	Santo Antão (The best)
Pontche	Grogue + Honey + Lemon	A sweet and liqueur-like digestif
Fogo Wine	Volcanic wine (Manecom)	Chã das Caldeiras (Fogo)
Strela Beer	Local blonde beer	Daily consumption

ACTOUR's commitment to responsible cuisine

We encourage our travelers to prioritize meals with local families . By eating locally, you directly support farmers in remote valleys. This circular economy helps preserve Morabeza (Cape Verdean hospitality) and culinary traditions threatened by imported products.

Practical Guide: How to eat like a local?

Keep to the pace: Lunch is the main meal. Don't rush, authentic cuisine takes time.
Look for the "Pratos do dia": These are the daily specials, often the freshest and cheapest.
Try a "Pastel": Buy these fried doughnuts filled with fish or meat from street vendors. They're a favorite snack of Cape Verdeans.

FAQ: Cape Verdean culinary specialities

Q: Is the food spicy in Cape Verde?

A: Unlike other African countries, Cape Verdean cuisine is not inherently spicy. However, you will almost always be served Malagueta (local chili pepper) on the side, in oil, so you can add it to your liking.

Q: Are there vegetarian options available?

A: Yes, Cachupa Pobre is vegetarian. Many side dishes use tubers (cassava, sweet potato, yam) and local vegetables. Tropical fruit salads are also ubiquitous.

Q: Is it safe to eat raw fruits and vegetables?

A: In urban areas and hotels selected by ACTOUR, hygiene rules are strict. When hiking, we advise peeling fruit and choosing cooked vegetables as a precaution.

Q: What is the average budget for a meal?

A: A full meal in a local restaurant costs between €8 and €15. In more touristy areas like Sal, expect to pay between €20 and €30 for dishes like lobster.

Conclusion

Cape Verdean cuisine is an invitation to travel without leaving your seat. Each island brings its own unique flavor: wine in Fogo, grogue in Santo Antão, and fish in São Vicente. By traveling with ACTOUR , you gain access to these secret restaurants where recipes are passed down through generations. Ready to taste authentic Morabeza? Contact us for a tailor-made itinerary that will delight your palate with the Cape Verdean culinary specialities.