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Recipe for the signature dish of Cape Verdean cuisine, a stew of hominy and beans with fish or meat, with introduction.
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Recipe for Jag (Jagacida), a side dish made of beans and rice.
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Excerpts from the 1995 festival of American Folklife cookbook, containing eleven recipes from Cabo Verde, at the site of the University of Massachusetts.
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Recipes for Cachupa Rica, Canja de Galhina, and Caldo de Peixe.
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