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FC: Cape Verde

1: Cape Verde is 4,033 sq. km (1,557) slightly larger than Rhode Island | Terrain: Steep, rugged, rocky, volcanic Climate: temperate, warm, dry summer, precipitation meager and erratic

3: Beans | Bananas | Corn | Main agricultural products

4: ~IN 2011 the population was 516,100 ~The official language is Portuguese ~Most Cape Verdeans are Roman Catholic

6: History: | ~Was discovered in the 15th century by the Portuguese and soon became an assembly point for slaves being transported to the Americans ~The Partido Africano da Independencia of Guinea e Cabo Verde ( African party for the Independence of Guinea and Cape Verde) was formed in the 50's to fight Portuguese rule and after years of guerilla warfare, independence was granted on July 5, 1975.

8: Native customs and beliefs: | ~LIfe cycle ceremonies in which family and community celebrates events such as birth, circumcision, and death ~Most of the events, especially funerals, entail the sacrifice of livestock for consumption and ritual offering and the consumption of large quantities of palm wine or rum

9: Burial Rituals

10: Holiday celebrations:

11: ~During August, the Festival of Baia Das Gatas on Sao Vicente ~It's a 3 day Festival that includes lots of dancing and food and it's called Un Carnival

12: A Wedding Dish (Xerem de Festa) Ingredients: 4-5 lbs. xerem (coarse ground corn) 2 lbs. salted pork fat (try it with an animal fat substitute but you compromise authentic flavor) 4 medium onions 1 lb. pork meat, cubed Cooking Instructions: Soak xerem over night in the following manner: cover xerem with water; add 1 lb. of pork fat and 2 onions. The next day, place the rest of pork fat, sliced onions and pork meat into a large pot. Add xerem and a sufficient amount of water. Bring to a boil. Lower heat and simmer until all of moisture is absorbed. | Cachupinha Ingredients: 5 ears fresh corn (or fresh off cob) 1/5 lb. (100 g.) linguica (Portuguese smoked sausage), sliced 1/4 squash 1/2 lb. (1/4 kg.) fava beans, (or lima beans) fresh or dried 2 ripe tomatoes (or equivalent tomato paste) 2 tablespoons of olive oil 2 peppercorns 1 bunch of flat leaf coriander 1 large onion, sliced Cooking Instructions: Scrape off the fresh corn kernels into a boiler pot. Gently saute onion, linguica, and pepper in olive oil. Add to the corn the rest of the ingredients and a sufficient amount of water. Bring to a boil. Reduce heat and let simmer. Prior to serving, season with salt and garnish with chopped flat leaf coriander (cilantro). | Fish Soup (Caldo de Peixe) Ingredients: 6 white potatoes, peeled and cubed 3 sweet potatoes, peeled and cubed 1 bunch fresh parsley 1 green bell pepper 1 red bell pepper 3 medium onions 2 medium tomatoes 4 spring onions 1.5 kg fresh saltwater fish scaled, gutted and cleaned Oil for frying Cooking Instructions: Gently fry the onions, tomatoes, spring onions and peppers in oil. Cut the fish into small pieces and fry for a few minutes. Cover with water and gently bring to a boil. Add the white and sweet potatoes and parsley then cover and reduce to a simmer.

13: Cape Verde Beans and Rice (Jagacinda) Ingredients: 2 tbsp oil 1 medium onion, sliced 600 g rice 1x400 g tin kidney beans 1 tbsp smoked paprika 2 bayleaves Salt and black pepper to taste Cooking Instructions: Fry the onions in the oil in a large pan until golden brown. Add 1.5l water along with the paprika and bayleaves. Season with salt and pepper, bring to a boil and add the rice. Lower the heat to a simmer then add the beans. Cover the pot and allow to simmer for 25 minutes, until the rice is cooked and all the water has been absorbed. Turn off the heat and allow the pot to stand for 10 minutes before serving. | Octopus Stew (Polvo a Modo ze de Lino) Ingredients: 2 lbs. octopus or squid 2 bay leaves 3 tablespoons of oil 2 tomatoes or l tablespoon of tomato paste 2 cloves of garlic l onion 2 grains of hot pepper or as much as you want Cooking Instructions: Wash and cut octopus into small pieces. Place octopus in a pot with two bay leaves and 3 tablespoons of oil. Heat on medium. Allow octopus to cook for approximately 20 minutes. Add tomatoes, cloves of garlic, diced onion and hot pepper. Heat on medium low until stew-like. Stir occasionally.

14: Garlic, Cardamom, Nutmeg, Pilaumix, and Melegueta pepper

15: ~Rock Barnacle ~Cuscus, a steamed cornbread, eatin with honey, milk, or coffee is the traditional breakfast for Cape Verdeans. ~Lunch is usually heavy in the mid-afternoon and dinner is usually light

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  • By: Teva G.
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  • Title: Foods Project
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