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What do Cape Verde's people eat?

What do Cape Verde's people eatCape Verde's dry, tropical island environment and its role in Portugal's 15th-century colonizations have shaped its cooking traditions. Enslaved Africans brought knowledge of growing and cooking tropical crops. The Portuguese brought livestock. They used Cape Verde for feeding the crews of their sailing ships and as an experimental station for growing foods from the Americas, such as corn, hot peppers, pumpkins, and cassava. They also transplanted sugar,bananas, mangos, papayas, and other tropical crops from Asia. National food preferences, reflected in ritual foods, include an affection for dried corn, either whole kernels (hominy/samp) or ground to various degrees of fineness. The national dish, catchupa, is a stew of hominy and beans with fish or meat. It means home to Cape Verdeans everywhere. Xerem, dried corn pounded in mortar to the fineness of rice, is the staple of feasts. And kuskus, ground finer still and steamed in a distinctive ceramic pot called a binde, is a special treat served hot with butter and milk (kuskus ku leite) or molasses (kuskus ku mel). Cape Verdean Americans maintain most of these national tastes.

 

Cape Verde description:

The Republic of Cape Verde is an island country, spanning an archipelago located in the Macaronesia ecoregion of the central Atlantic Ocean, off the western coast of Africa, opposite Mauritania and Senegal.

what do cape verdes people eatWhat do Cape Verde's people eat

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