An Authentic Taste of Cape Verde: Kaza Katxupa

One thing about cruising is that it takes you to places you might not have ever heard of.

I recently visited one of said places: Cape Verde.

Cape Verde is an archipelago of ten volcanic islands that lies 365mi/620km off the west coast of Africa. The total area of the islands span across 1,557 sq mi, and the population is just under 500,000 people. It was mostly uninhabited until discovered by the Portuguese in 1492, and it proceeded to become a major stop in the trans-Atlantic slave trade.

Fast forward to 1960. The African Party for Independence of Guinea and Cape Verde (PAIGC) led a movement against Portuguese rule, and Cape Verde gained independence 15 years later in 1975. Today, Cape Verde has a representative democracy that is stable with a service based economy. In fact, Cape Verde has an economic freedom score of 66.7, making its economy the 49th freest in the world, and 2nd freest in sub-sharan Africa.

Walking around Cape Verde feels more like Europe than sub-saharan Africa– nice sidewalks, public amenities, less poverty, less crime. Now’s not the time for a deep dive into the role of free market policies in helping nations thrive…. but I feel that GMU econ degree burning in my pocket…

Cape Verde has a unique blend of African, Portuguese, and Brazilian cultures which is seen in the people, architecture, and, of course, the food! Much of Cape Verdean food is centered around corn, beans, and seafood. Cassava, potatoes, rice, and fruits (particularly bananas) are other staples.

The Zaandam rolled into Praia, Cape Verde, and I headed to Kaza Katxupa in the downtown area to give some of the local dishes a try!

Pastel

Pastel is a fried dough that is traditionally filled with seasoned tuna. It’s similar to an empanada, with the key difference lying in the dough. Pastels are made with annatto, which gives it an orange color and slightly sweeter taste. Pastels are also typically thinner with sharper edges. The dough of the pastels at Kaza Katxupa had a nice flavor, but there wasn’t too much filling and they were quite greasy. I see why they are a popular bar food, but the ones from Kaza Katxupa weren’t my cup of tea.

Linguica

Linguica is a Portuguese sausage that’s make with paprika, chilis, and garlic. The Linguica from Kaza Katxupa had a nice smoked flavor and were an ideal appetizer.

Brinhola (also called Fidjos)

Brinhola are mashed banana and cornmeal fritters, and OH MAN are they delicious! The banana adds a natural moistness and the sweetness pairs nicely with the flavor from the cornmeal. Kaza Katxupa adds a dusting of cinnamon and drizzle of honey to theirs, and it is a must-try!

Cachupa

Cachupa is a slow cooked hearty stew that starts with beans, corn, and a finely chopped fatty meat of choice. Then it’s up to the chef to add their spin on it! Cassava, collard greens, cabbage, potatoes, and carrots are popular add-ins, as are fish or meat. It was my first cachupa experience so I have nothing to compare it to. But I thoroughly enjoyed it!

Cachupa is often served fried up and not in a stew. I tried it out in Mindelo, Cape Verde (the next port), and I have to say I preferred it to the stew!

Kaza Katxupa is the perfect place to try authentic Cape Verdean cuisine in Praia!

Plus, 3 appetizers, the catchupa, 1 espresso, 1 cappuccino, and 2 beers was just over $21usd!

Hungry for more Africa eats? Click HERE for the scoop on some traditional eats from Senegal.