Cape Verdean cuisine
One of the most important aspects of Cape Verdean culture is the beverage grogue, a strong rum made from distilled sugar cane on the islands of Santo Antao and Santiago.The beverage is made in towns such as Paul on Santo Antao and Cidade Velha on Santiago using a trapiche.[3] Also popular are rice, fried potatoes, cassava and vegetables such as carrots, kale, squash, fish and meat such as tuna, sawfish, lobster, chicken, grilled pork and eggs.[4] Cachupa, a stew, is considered the national dish of Cape Verde which includes mashed maize, onions, green bananas, manioc, sweet potatoes, squash and yams.[5] Seafood dishes include bafa and búzio cabra, made from bubonian conch (Persististrombus latus).
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