Cachupa
Cachupa is Cape Verde’s national dish, usually made with corn, beans, vegetables and fish or meat. It is hearty, slow-cooked and deeply tied to home cooking.
Fresh seafood
On the beach islands and harbor towns, look for grilled fish, tuna, lobster when available and simple seafood plates served with rice, vegetables or fries.
Grogue and ponche
Grogue is Cape Verde’s sugarcane spirit, especially associated with Santo Antão. Ponche is a sweeter version often mixed with honey, fruit or local flavors.
Markets and small restaurants
Markets, bakeries and simple local restaurants often tell you more about island life than polished resort buffets. Ask what is fresh and seasonal.
How to eat well in Cape Verde
Mix resort dining with local restaurants, seafood lunches, market stops and at least one cachupa meal. Food is one of the easiest ways to make the trip feel more local.
