The tasty cuisine of Cape Verde

Standouts include cachupa (pictured here, a hearty cabbage-and-bean stew, often including meat or fish), pastéis (fried turnovers made with fish), and of course a cornucopia of fresh seafood (especially tuna, lobster, and octopus). The locals also make an excellent rum, called grogue.

Read more in my post The Case for Cape Verde.



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