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About
A rich, comforting traditional fish soup made with root vegetables and fresh catch, typical of the coastal culture in Tarrafal de São Nicolau.
Flavors, dishes and restaurants
Cuisine
A cornerstone of coastal nutrition in Tarrafal de São Nicolau, this hot broth features dense manioc and plantains alongside fresh local fish pieces. It has sustained the fishing community of Cabo Verde for generations.
The addition of green bananas gives the soup its unique mildly sweet undertone. Check our embedded Map to find small family taverns serving this daily.
Ingredients
- 600g whole rockfish or cod (chopped)
- 2 green bananas (unripe)
- 1 large cassava root
- 2 sweet potatoes
- Fresh coriander, vinegar, and tomato paste
Preparation
- Fill a large pot with water and boil the chopped cassava, green bananas, and sweet potatoes.
- As the vegetables soften, mix in the tomato paste, crushed garlic, and a splash of vinegar.
- Add the fresh fish pieces gently and simmer for another 15 minutes until just cooked through.
- Garnish generously with finely chopped fresh coriander right before turning off the heat and serving.
Practical notes before you go
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3
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