'Cape Verde Food' Recipes and Food

Cape Verde Food

Recipes and Food from Cape_Verde.

Toni(Silva)Brown of Virginia Beach, VA (68.15.151.74) -

I am looking for any recipes for Cape Verde food.

I can make munchupa, jag and canja but I really would like some old country recipes. There is a dish that was made in a flower pot. It was steamed on top of the stove and think it was called cous-cous. I don't even know if the spelling is correct but if you know what it is please contact me.

Thank you,

Toni-Ellen Silva Brown

from Providence, RI

• cape verde

Reply #1 mark pires (24.177.247.101) -

does anybody no how to make or sell interested gufong not sure spelling

Reply #2 Dianne (128.107.248.220) -

Can someon tell me how to make jag. I mused to make it when I was younger but cannot rember, what goes in when. Help

Reply #3 Sandra Da Silva (87.211.239.3) -

I'm also looking out for the resepi of cous cous.

It's a little bit like bread. Steamed in a flower pot made of corn flower. Most people eat it with milk.

If you know how to make it please contakt me

Reply #4 necole (71.184.34.77) -

cucus

1/4c sugar

2 c. fine cornmeal

mix ingredients, slowly adding water, and stir. after sifting into a steamer, cook over boiling water for about 25-30 minutes

got this info from 1995 festival of american folklife cookbook

smithsonian institution

As for the jag mix everything at the same time just like cooking rice but add kidney beans or peas.

Gufong

3lbs. white flour

3 tbs sugar

4 eggs

2c. milk

3 pkg of dried yeast

stir together eggs, sugar, milk, 1/2 c. oil and dried yeast. Cover ingredients and allow yeast to rise ( 20-30 min. ) Add flour to ingredients and knead dough into a loaf. Cover with towel and allow to rise for 60min. Bake in oven 350 degrees until done.

Reply #5 necole this is from my grandmother in CV (71.184.39.199) -

Cous-Cous

As told by Nana Silva to Myles Dias and Corday Silva

Ingredients:

1 – 2lb Bag of Gonsalves Yellow Corn Meal – Chilled

1 – Cup of Sugar

1 – Dash of Salt

2 – Cups of Cold Water

1 – Large Flowerpot

1 – Clean Dishtowel

1 – Large Glass Dish

1 – Extra-Large Steaming Can (used coffee can)

Flower Pot Preparation

Wash and dry your hands.

Rub some corn meal on inside of flowerpot.

Cover bottom hole of flowerpot with small piece of clean dishtowel.

Place 1/2 cup of corn meal in a cup and set aside.

Mix together remaining corn meal, 1 cup of sugar, and a dash of salt.

Pour in small amounts of water and mix with your hand, until handfuls clump together.

Sift mixture into flowerpot, one cupful at a time, until flowerpot is filled to top.

Gently smooth out top layer by pressing gently with your finger.

Cover flowerpot with clean dishtowel and bless it.

Place glass dish over flowerpot and set aside.

Steaming

Add cold water to steaming can until it is about1/3 full.

Place flowerpot inside the steaming can.

Add a little water to side cup of cornmeal and mix until dough-like.

Seal off all of edges of steaming can and flowerpot with dough-like mixture.

Place steaming can on medium heat for 20-30 minutes.

Once cous-cous is smelled, turn steam on low heat for 2 minutes.

Serving

Remove steaming can from heat.

Scrape seal off steaming can with knife to loosen flowerpot.

Remove flowerpot from steaming can.

Turn flowerpot over and bang gently onto glass dish until cous-cous is loose.

Lift flowerpot and cut thin slices of cous-cous.

Generously butter both sides of cous-cous slice while still hot.

Serve with a large beverage glass of cold

Reply #6 luis Romanach (68.174.34.209) - 10/20/09 17:18

"president, H & G Trading"

I need recipes for zarandaja beans( rock beans)

Thanks

Luis A.

E-Mail:         

Name:            (required)

Title:           (required)

Message (do not enter emails or links or urls in the message!):