Caldo de Peixe is one of the most treasured traditional dishes in Cape Verde. The delicacy is usually prepared with fish, sweet potatoes, vegetables, and spices. Caldo de Peixe is said to have originated from Portugal, but it’s one of the dishes with a mix of Cape Verde cultural heritage and fishing traditions.
When perfectly prepared, the final dish is tasty; vibrant with loads of nutrients. One thing that makes this dish stand out is its ease of preparation. The ingredients are also available in most grocery stores making it one of the kitchen-to-dining delicacy, and the best family treats ever!
In this piece, we will take you through the cooking process, but before then, get to know Cape Verde culture.
Cape Verde Culture
Cape Verdeans value their culture, and this is evidenced in their cuisine. Most of the dishes are prepared with seafood, fish, rice, potatoes, corn, cassavas, and beans. The dishes are perfectly spiced to enhance the flavor with a blend of African and Portuguese flavors.
Cape Verdeans are very welcoming and generous. Visitors are welcomed during meals, even without formal invitations. Eating in public is not allowed. Enjoying your meals when others are watching is viewed as being greedy, and people are encouraged to share what they have; even the poor must share.
Aside from taking part in house chores, women are also expected to take care of kids. When a new baby is born, the family throws a big party called Sete. This is done after seven days are over. Traditional drinks and dancing are done to celebrate the newborn. The dancers extend their celebrations to the infant room till midnight to protect the baby from evil spirits.
[bctt tweet=”In Cape Verde, when a baby is born, traditional dancers extend the celebrations till midnight to protect the newborn from evil spirits”]
Now let us delve in today’s recipe.
- 1 pound of fish (deboned)
- 4 sweet potatoes (peeled and chopped)
- 2 medium-sized onions (chopped)
- 3 tomatoes (for making puree)
- Cooking oil
- 1 bunch parsley
- 3 garlic cloves
- 1 bell green pepper (chopped)
- 1 bay leaf
- Black pepper
- Deep fry your fish until it turns brown. Remove the fish from the pan, and put it aside in a plate
- Sauté your garlic and onion. Add your salt, green pepper, black pepper, and sweet potatoes
- Stir for two minutes and add water. Simmer and let it boil for 15 minutes
- Add your tomato puree and let it boil for 3 minutes under medium heat. Add your fish, bay leaf and parsley
- Stir and simmer for 5 minutes. Serve while hot with rice or fresh bread
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