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Benefiting from the bounty of the ocean, this is one of the most exquisite seafood dishes in Cabo Verde cuisine. Using the map, you can find freshly caught whelk stew in coastal restaurants.
Flavors, dishes and restaurants
Cuisine
Búzios is a traditional Cabo Verde stew made using large sea snails, flavored with soy sauce and garlic. Taking advantage of being an island nation, seafood is consumed fresh and is an integral part of the cuisine.
Proper cooking technique is applied, and it is boiled for a long time to prevent the snail meat from becoming tough. It is highly recommended to try this local delicacy, which is mostly served with rice, in the traditional taverns called 'tascas' located in the port cities on the map.
Ingredients
- 500g cleaned sea snail (búzio) meat
- 1 large onion, finely chopped
- 3 cloves of crushed garlic
- 3 tablespoons of soy sauce
- 2 tomatoes, grated
- Olive oil, salt, and black pepper
Preparation
- Wash the sea snails thoroughly and boil them in a pressure cooker for about 45 minutes until tender.
- Remove the boiled snail meat and chop it into small pieces.
- In a large pot, sauté the olive oil, onions, and garlic. Add tomatoes and cook.
- Add the snail meat and soy sauce to the pot.
- Add a little water and simmer for about 20 minutes until the sauce thickens. Serve hot.
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