Food
Katxupa Rica
Cape Verde’s national dish, This slow cooked stew of corn (hominy), beans, and fish or meat (sausage, beef, goat or chicken) is often referred to as the country’s national dish. Maio has its own regional variation. The version of the recipe called katxupa rica tends to have more ingredients than the simpler, katxupa pobre.
Buzio – A shellfish related to the Contch, marinated and grilled or slow cooked in a sauce. A speciality of Maio.
Bol de Cus-Cus – A delicious cake made with corn and sugar, usually served warm with butter and cabra cheese.
Caldo de Peixe ou Caiderado – Potato, pumpkin, carrots, vegetables cooked with fish (usually Cavala) and tomato puree.
Canjo – Soup with chicken, rice, onions and carrots.
Bafas – Fish cooked with tomato, onion and peppers in breadcrumbs, served as a snack or an appetiser.
Queijo de Cabra com Doce de Popoia – A typical dessert with slices of cabra cheese served with popoia jam.
Carpaccio – Raw fish sliced finely and marinated in lime, oil & salt.
Tuna Tartar – Raw tuna chopped and marinated in a soy dressing.
Cracas – Crustacean shellfish
Feijoada – Pork stew with vegetables and beans.
Morreia – Eel, fried in oil.
Lagosta suada – Steamed lobster.
Drinks
Caprihana
Brazil inspired cocktail made with sugar cane and local liquor. We just happen to think we serve the best caprihanas on Maio at Bar Tropikal!
Grogue
Locally produced from sugar cane to make this strong and pure alcoholic drink.