International Cuisine

Exploring the world through food.

Cape Verde-Caldo Verde (Portuguese Kale Soup)

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This amazing dish from Cape Verde called Caldo verde is a Portuguese Kale soup. The flavors are awesome with the linguica and chourico sausages and the texture with the onions, potatoes and kale was perfect. This is a very flavorful soup that will now be added to my favorites. It makes a delicious meal on its own or a perfect start to a Cape Verde meal.

Cape Verde Portuguese Kale soup

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5 from 6 votes

Cape Verde-Caldo Verde (Portuguese Kale Soup)

Course Soup
Cuisine Cape Verde
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 ½ tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 8 cups chicken stock or mix of chicken stock and water
  • 4 medium potatoes peeled and cut into chunks
  • 1 lb. Linguica Sausage sliced
  • ½ pound chourico or chorizo crumbled
  • 4 cups Kale chopped or shredded
  • 2 Tablespoons lemon juice fresh
  • Salt and pepper to taste

Instructions

  • Heat oil in a large soup pot to medium heat.
  • Add in the onions and garlic, cook until soft but not browned about 5 minutes
  • Add in the chicken stock or chicken stock and water combination
  • Add in the potatoes, salt and pepper to taste and bring to a boil.
  • Reduce heat and simmer until the potatoes are soft about 20 minutes
  • Remove the pot from the heat and lightly mash the potatoes with a potato masher.
  • In another skillet, over medium high heat, cook the sausage, stirring until browned.
  • Add the meat to the soup pot making sure to include any brown crusty bits.
  • Simmer for five minutes then stir in the kale, and simmer for a few more minutes
  • Add the lemon juice
  • Ladle into bowls and enjoy with some Portuguese bread.
  • Awesome!

 

Cape Verde-Octopus Stew (Polvo a Modo Ze De Lino)

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This Cape Verde Octopus Stew is called Polvo a Modo Ze De Lino that is simple to make and delicious. Please make sure to only use the freshest octopus or squid, it should not smell fishy at all. I used two habanero’s for this dish and I was really surprised how much the tomato cut down the heat of the hot peppers. I learned that from the Cameroon Pepper sauce. Serve with Jagacida and a green salad for an authentic Cape Verde meal.

Cape Verde Octopus Stew

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5 from 2 votes

Cape Verde- Polvo a Modo Ze De Lino (Octopus Stew)

Course Main Dish
Cuisine Cape Verde
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 lbs. octopus or squid
  • 2 bay leaves
  • 3 tablespoons of oil
  • 2 to matoes or l tablespoon of tomato paste
  • 2 cloves of garlic
  • l onion
  • 2 hot peppers like habanero or similar seeded and chopped finely. Use as much as like based on your heat tolerance

Instructions

  • Wash and cut octopus into small pieces.
  • Place octopus in a pot with two bay leaves and 3 tablespoons of oil.
  • Heat on medium.
  • Allow octopus to cook for approximately 20 minutes.
  • Add tomatoes, cloves of garlic, diced onion and hot pepper.
  • Heat on medium low until stew-like. Stir occasionally.

 

Cape Verde Jagacida (Portuguese Rice)

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This Cape Verde side called Jagacida is simply known as “Jag”. There are many versions of this dish so you can get as creative as you would like. Depending on how many things you add, it could easily work as a nice lunch as well. I love the Linguica sausage it is delicious but feel free to substitute a turkey or chicken sausage for a lower calorie side. Serve this Cape Verde jagacida with some octopus stew and a simple green salad for an authentic and delicious Cape Verde meal.

Cape Verde JagacidaWhat do you like to put in your jagacida recipe?   I would love to hear about it as I know there are so many wonderful options. Be sure to let me know in the comments below.

Did you know that Cape Verde is also called Cabo Verde and is an island off the coast of  West Africa?  When the island was discovered and colonized by the Portuguese in the 15th century, it was uninhabited.  The island became a trading center for African slaves which was abolished in 1876. Today it has one of the most stable governments in Africa.

If you would like to learn more about the food and culture of Cape Verde be sure to check out “Our Journey to Cape Verde” plus get more great recipes like Cape Verde jagacida with that delicious Portuguese influence.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

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4.1 from 43 votes

Cape Verde Jagacida (Portuguese Rice)

A scrumptious rice dish that you can enjoy with just about anything.
Course Side Dish
Cuisine Cape Verde
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 682kcal
Author International Cuisine

Ingredients

  • 1 ¼ cup long grain white rice
  • 2 ½ cups water
  • 1 large bay leaf
  • 1 lb. Linguica sausage or turkey sausage equivalent
  • 1 tablespoon tomato paste
  • 1 cup frozen lima beans
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • ¼ teaspoon white pepper
  • 1 tablespoon olive oil.

Instructions

Instruction

  • Heat the oil in a sauce pan and fry the sausage, season with salt and pepper
  • Add the onions and garlic stir until onions are tender but taking care not to burn garlic
  • Add water, tomato paste, bay leaf, and mix together well.
  • Add in the lima beans and rice stirring to combine, bring to a boil
  • Turn down to simmer and cover. Cook 20-30 minutes until liquid is absorbed and rice is tender.
  • Remove the bay leaf and serve.

Nutrition

Calories: 682kcal | Carbohydrates: 30g | Protein: 32g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 99mg | Sodium: 1463mg | Potassium: 734mg | Fiber: 3g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 6.8mg | Calcium: 42mg | Iron: 3mg

 

Cape Verde Salad

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This Cape Verde salad is simple. It is easy to forget how good simple dishes can be. It was the perfect companion to the octopus stew and jagacida to balance out the meal. Just a light oil and vinegar dressing. Enjoy!

Cape Verde Salad

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5 from 1 vote

Cape Verde Salad

Course Salad
Cuisine Cape Verde
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 Romaine lettuce - cleaned well and chopped
  • 1 Cucumber - cucumbers sliced
  • 2 Tomatoes -cut to wedges
  • 1/3 cup white vinegar
  • 1 cups Olive oil
  • Salt to taste

Instructions

  • Put the lettuce, tomatoes and cucumber in a bowl.
  • Whisk together the oil and vinegar
  • Dress the salad and toss with a touch of salt to taste.

 

 

 

Cape Verde Gufong (Fried Pastry)

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This Cape Verde dessert called gufong is a sweet fried pastry, somewhat like a doughnut, crispy on the outside, doughy on the inside and simply delicious. They are wonderful on their own but can be served with a drizzle of chocolate and powdered sugar. A perfect ending to our Cape Verde meal, enjoy these treats with a cup of coffee or tea for added pleasure.

Cape Verde gufong

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4.13 from 8 votes

Cape Verde Gufong (Fried Pastry)

Course Dessert
Cuisine Cape Verde
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Author International Cuisine

Ingredients

  • 2 cups water
  • 1 cup sugar
  • 1 cup cornmeal
  • 1 cup flour
  • Dash of salt
  • Dash of baking powder
  • Vegetable oil for frying

Instructions

  • In a saucepan combine the water and sugar and bring to a boil.
  • Once it is boiling add in the cornmeal until it is well mixed then add the flour.
  • Add a dash of salt and baking powder and continue mixing until everything is well combined.
  • Let the mixture cool.
  • Once the mixture is cool, take a small piece of the dough and roll them into small finger sized logs on a floured surface.
  • Heat up your oil in a frying pan or you can use a deep fryer
  • Cook until golden brown.
  • Drain on a paper towel
  • Serve warm with coffee or tea and if you would like drizzle some chocolate syrup and powdered sugar to taste.