Cape Verde is the land of Cachupa. The national corn and bean dish is served for dinner as a soup and fried the next morning with sausages and eggs. Traditionally, the stew is made on a wooden stove to get a smokey flavor. Locals tend to prepare Cachupa in weekends and for festivities.
The agriculture fields of São Vicente & Santo Antão grow crops and beans year round. The little farms are used for local produce of goat cheese, papaya jam and fresh green leaves. People gather here to enjoy fresh grilled fish or wooden cooked Cachupa.
The beginning of the Cachupa journey will start with the ingredients. In Mindelo centre, you will visit the colourful vegetable markets, a great way to learn about the culture and new foods. After you will walk to Otilia's restaurant in the local area of Monte Sossego to prepare the ingredients all together and start cooking. You will then make another small tour in the Carnaval neighbourhood Ribeira Bote while the cachupa is on the stove. You will eventually come back to enjoy a tasty, homemade lunch!
Drinks
Alcoholic drinks
