Catchupa

It's impossible to discuss traditional food without discussing catchupa. This substantial stew, which takes at least four hours to cook and comes in various versions, is easily the most renowned of all Cape Verdean foods and a staple in every family.

Slow-cooked maize and beans form the foundation of the dish, and what comes next depends entirely on where you are on the island and who you speak with. Everyone has their own definition of catchupa, although the word itself connotes "a little bit of this, a little bit of that, and anything goes."

Most catchupas will feature some sort of salty fatty meat—pork or chorizo are two of the most common—seasoned with garlic, onion, and any spices you have on hand.

The rich version, known as catchupa rica, has a mixture of veggies and potatoes, but the basic version is just as excellent and more popular among locals. Family time is synonymous with catchupa time. Typically, a family will cook a large pot for all of the relatives to share, and any leftovers are fried with an egg and chorizo the next morning for a filling meal.