Cape Verde Recipes by Type

[catlist id=160]

Cape Verde: Caldo de Camarao

Ingredients:

2 green (unripe) bananas, sliced in rounds
1 tsp. salt
3 lbs.fresh shrimp (unshelled, with heads, if possible)
pinch of salt
1 large onion, sliced
2 tblsp olive oil
2 large garlic cloves, crushed
3 medium tomatoes, chopped
3 chili peppers, chopped or crushed, or 1 tsp. cayenne pepper
4 medium potatoes, chopped in chunks

Method:

Dissolve the salt in enough water to cover the banana pieces. Soak them in the salt water for 10-15 minutes to draw out the “pucker quality” of the unripe fruit.

Meanwhile, wash the shrimp in cold, running water, but don’t shell or remove heads. Cook in 2 cups of boiling, salted water for 6-8 minutes. then peel off shells and remove heads. Save heads and cooking water.

In a large, heavy skillet or stew pot, saute the onion in oil over moderate heat until golden. Stir in garlic, tomatoes and pepper. Add shrimps.

Servings: 6-8

Cape Verde: Canja

Ingredients:

1/2 chicken, cut into little pieces
2 medium-sized chopped onions
2 or 3 carrots, cut into small pieces
2 cubes of Jumbo Chicken
200 g of short-grain rice

Preparation:

Fry the onion in oil until it is golden brown, add the carrots
and the chicken, the Jumbo Chicken cubes and enough water to
cover it all.

Bring to the boil, reduce to gentle heat and add the rice.
Cook for approximately 30 minutes over a gentle heat, stirring
occasionally. Serve with spicy sauce.

Cape Verde: Canja
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Cape Verde: Canja
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