Serves 2-4 as a dip 4-6 as a sandwich spread This dip/spread is a happy blend of sweet and creamy. In Cape Verde, they call this a salad and serve it with shrimp or prawn nestled on top. Personally, I like it spread on a hot turkey panini. If you want to add a kick of flavor, splash in a capful of brandy. (We omitted this step so that Ava could sample the dish). According to Duffy in Cape Verde: “Cape Verdeans put sugar on [avocados], and not just a little bit of sugar but so much sugar that you can’t even taste the avocado.” In this recipe, natural dates (a popular north African ingredient) provide a similar sweetness. Ingredients 2 ripe avocados 1-3 dates, minced Capful of brandy (optional) Method: Scoop out the buttery flesh of two avocados and place in a mixing bowl. Reserve the shells. Remove the seed from each date, then mince it up. Dates are incredibly sweet and sticky, so the minced dates clump together. Add the dates to the …
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Serves 2 Slurping this Cape Verdean inspired coconut milkshake is a lesson in the happy things sugar can do for us. The cinnamon sticks are the best part – as you dunk them in the milkshake and lick them clean, the cinnamon flavor fills your mouth. Try it! Please note: this recipe is just for fun – inspired by the authentic recipe from Cape Verde for Coconut Milk. You’d be more likely to find this at a resort on the island than in someone’s home. Ingredients: 3 cups ice cream 3/4 cup coconut milk 1/4 cup milk (optional – depends how thick you like your shakes) cinnamon or cinnamon sticks for garnish Method: Scoop your ice cream. Keep going until you have 3 cups! Add the ice cream to your blender… Pour in the coconut milk… And the regular milk – if you like your shake on the thinner side… Blend and serve immediately. Make sure you garnish with cinnamon sticks or the whole recipe is ruined. I’m not kidding. Coconut Milkshake Votes: 0 Rating: …
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Here’s your friendly Saturday video, showing you how Cape Verde makes grog. And here’s a bit of Cape Verdean scenery:
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We’re shipping off to Beaver’s Bend for a much desired, talked about, planned, dreamed about, already paid for … long weekend. There’s only one problem – the entire trip reeks of doom. Here are three reasons why: 1. Ava loves her crib and room. This, in turn, means that Ava does not love any other cribs or rooms. Upon placement in a foreign crib, she immediately morphs into insomniac zombie baby. 2. Ava is teething and has been waking up shrieking bloody murder several times a night, for the last three nights. Each time she does, my heart stops dead its tracks and I have to ask Keith to restart it. He’s a very patient man. 3. I have the flu. I spent all week trying to deny it, but the fever, chills, aches, and coughing fits won’t be ignored. Oh, if only things could be like this photo all the time, every day: But they aren’t. Last night I got a little overwhelmed. There I was thinking about these three sad facts and wringing my …
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Makes about 1.5 gallons Cachupa is the quintessential Cape Verdean dish. While there are countless variations, almost all Cachupas have hominy, beans, and potatoes. Some add yucca. Any assortment of vegetables and legumes can be added, depending on availability. For those who can afford it, dried and smoked Portuguese sausages are also added for tremendous “stick to your bones” flavor. Fish, such as tuna and wahoo, is a little more attainable for the average citizen. Our version is vegan and more affordable. More in the mood for breakfast? Leftover Cachupa will suit you too. In fact, refried cachupa (cachupa rafogado) is often served with fried eggs. Nothing like sight, smell, and sound of sizzling eggs in the morning… Tradition vs. our version: Traditionally and typically, the hominy is pounded prior to cooking, however our version leaves the kernel whole for texture. Even still, the entire stew infuses with the soft corn-like flavor of this addictive grain. If you’ve never tried hominy, run out now and buy some! Add it to any stew for wonderful, slightly chewy …
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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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The magic of Cape Verdean food lies in its history. This cluster of ten tiny islands and 5 islets dotted off the west coast of Africa has only been inhabited since the 15th century, when Portuguese sailors stumbled upon them. Since that time, the inhabitants have developed a cuisine steeped in both African and Portuguese traditions. On any given day, fishermen can be found amidst the sea spray, casting their nets and lines in the shadow of volcanoes. They bring home prawn, shrimp, albacore, wahoo, grouper, and dorado. A brave few travel further from the coasts in hopes of bringing back a tiger shark, known to attack humans almost as often as Great White sharks. We made a wonderful spicy prawn recipe for our Angolan Global Table that is also eaten by Cape Verdeans. For a light lunch, this prawn dish could be served over a traditional Cape Verdean avocado and date salad (or dip). Cape Verde’s national dish is called Cachupa (recipe), a hodge-podge stew that includes whatever vegetables and beans the cook has on …
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I’ve said it before, but this time I mean it. I’m never buying catfish again. Ever. Not in a million, billion years. Store-bought catfish has to be the fishiest, funkiest, stinkiest fish on this planet – which should be a crime because I know catfish is perfectly capable of being sweet and tender. You see, my father-in-law, Rick, catches catfish from deep within the lakes of Oklahoma. Before the water has a chance to drip down the fish’s fins, he fillets, salts, and bags them. Sometimes he freezes them. He packs the catfish in salt to draw out the natural bitterness and to enhance the fish’s more delicate flavors. When he’s ready to get cooking, he rinses and dries the fillets before dunking them in a tasty combination of flour and Jiffy mix (which adds just the faintest sweetness to the crust). When he serves up a platter of deep fried catfish coated in a crackling Jiffy cornbread crust, I get weak in the knees. I eat more than my fair share. Like six fillets. …
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Makes 8 mini Peanut Butter Croissants Peanut butter rolled up into a steamy hot croissant – the ultimate snack, perfect with breakfast, lunch or dinner. While you are welcome to use homemade croissant dough, I had to take a short cut – it was one of those weeks. We’ll call this fast food for the home cook. I guess you could say that my super-cook is giving way to super-mom. There was a time when I made my very own croissants from scratch. And I’ll surely do it again, once Ava gets a little bigger and I can borrow her muscles to roll out the dough. For now, thank goodness for all-natural convenience products, like Immaculate Crescent Rolls. Ingredients: 1 package refrigerator crescent rolls (or make your own croissants with the amazing recipe in Tartine, as recommended by David Lebowitz) 8 tsp of peanut butter (1 tsp per roll) Method: Preheat the oven to the temperature indicated on your Crescent roll tube. Gather your ingredients… Roll out the dough into neat little triangles and spread with a thin layer …
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Makes 3/4 cup Mild heat with a nutty blast, this West African inspired peanut sauce is straightforward. This recipe lacks the bright flavor acquired from a splash of vinegar you might find in Asian peanut sauces. Vegetarian/vegan Ingredients: 1/2 cup peanut butter (natural, not sweet) 1 Tbsp tomato paste 3/4 cup water pinch of cayenne pepper red palm oil Method: Heat oil over medium. Add a pinch of cayenne pepper. You can always add more at the end, if you can handle the kick! Toast the cayenne in the oil for thirty seconds, until fragrant. Then add in the peanut butter. A little water will help you stir things around, and make a smooth sauce. Add in some tomato paste. I’m in love with the squeeze tubes of tomato paste, making it easy to use just a little. Cook on low for a few minutes and season with salt, as needed. Serve on the side in cute ramekins, with a big smile … OR pour directly on your food – chicken, fish, rice, … whatever …
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Serves 4 Corn with plantains is a common pairing in West Africa. Add a little heat with your favorite hot pepper, or use regular bell peppers. Our version is vegetarian/vegan. Ingredients: 1 tsp red palm oil 1 lb fresh or frozen corn 2 yellow plantains 1 chili pepper (I used a poblano from my garden that turned red), diced 1/2 cup water Method: Heat up a little oil in a medium pot. Chop up a couple of plantains… … and add them with the corn. If you’re using hot peppers, add them now. I like how they give a little splash of color in a sea of cream and gold. Add enough water to keep everything from sticking on the bottom. I like to think of water droplets as fairy grapes. Simmer, covered until everything is cooked and the plantains are tender, about 30 minutes. Makes a tasty side dish – great for a potluck or dinner party. 🙂 Corn with Plantains Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Corn with plantains …
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Serves 3 Fried fish is a common food around the world. At its best this dish is crispy with a moist, flaky interior. The secret to great fried fish is to preheat the oil completely before adding the fish. Also, dredging the fish in a little flour ensures a golden, crispy surface. You can use any fish, just watch the thickness – thin pieces will cook up in a flash. Ingredients: 3 fish fillets (we used catfish) 1/4 cup flour 1 tsp pepper 1 tsp salt Method: In a large plate, stir together flour, pepper, and salt. Dip fish into the flour, lightly coating both sides. Shake off excess. Heat up enough oil to come up the sides of the pan about 1/4″ When hot (your flame should be around medium/medium-high), add fish. You can test to see if its ready by dripping a tiny drop of water in the pan. If it sizzles, it is ready. I love the sound of sizzling oil. Cook on each side until golden brown. Drain over paper towels to remove …
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