Menu: Cape Verde

Thanks to Cape Verde, I’m in a summery mood. I even flipped the calendar to September a few dates late in honor of their beach-kissed islands. This menu has something for everyone – a healthy traditional stew, a quirky, indulgent dip, a slurp-able children’s drink, and a purely¬†irresistible, decadent milkshake (although I have a feeling Mr. Picky will love it best). Enjoy!

Peasant’s Cachupa (vegan) [Recipe]
Hearty stew made with hominy, great northern beans, potato, acorn squash, cabbage, and more. For those who desire more protein, fish or meat can be added for a Cachupa Rica.

Creamy Avocado and Date Dip/Spread [Recipe]
Smooth blend of avocado with minced dates. Best served with prawns, shrimp or as a sandwich spread.

Coconut Milk Chiller [Recipe]
Rich coconut milk thinned with regular milk and a dash of cinnamon.

Cape Verdean Coconut Milkshake [Recipe]
Inspired by the popular chiller, I made a decadent treat from vanilla ice cream, coconut milk, milk, and cinnamon stick swirlers.

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Comments

  1. I’m not really a hardcore avocado fan, but I’m really interested in how the dip is going to turn out. And I love dates. Sounds so intriguing. Don’t make it ahead of time!

  2. Jessica Bennett says:

    Wow, that sounds good. Although, the stew sounds better for colder weather.

  3. I found more on cachupa here, in case you hadn’t seen it:
    http://www1.umassd.edu/specialprograms/caboverde/cachupa.html

    You can fry leftover cachupa for breakfast, with a sunny side up egg on top.

  4. Linda Bladholm says:

    IT is still avocado season here in Florida so I have quite a few big ones in various stages of ripeness and I also have dates so as strange as the combination sounds I’ll give it a try.

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