Nri ndị Cape Verde
| obere ụdị nke | West African cuisine  |
|---|---|
| mba/obodo | Cape Verde |
Nri Cape Verde bụ nri West Africa nke Portuguese, Southern na Western Europe na West Africa na-emetụta nke ukwuu. Cape Verde bụ obodo Portugal site na ọchịchị ya ruo 1975. [1]
N'ihi na agwaetiti dị n'ime oke osimiri Atlantic, azụ dị ezigbo mkpa na nri Cape Verdean.
Nchịkọta
dezieOtu n'ime akụkụ kachasị mkpa nke omenala Cape Verdean bụ ihe ọṅụṅụ mmanya grogue, rọm siri ike nke sitere na okpete siri ike nke dị n'àgwàetiti Santo Antao na Santiago . A na-eme ihe ọṅụṅụ na obodo ndị dị ka Paul na Santo Antao na Cidade Velha na Santiago na-eji trapiche . Ọdịiche dị n'ihe ọṅụṅụ ahụ bụ ponche (punch) nke a na-eji mmiri ara ehi gbajuru agbarụ ma ọ bụ molasses okpete na-atọ ụtọ. N'ihi ịṅụbiga mmanya ókè na-eri grogue, ọtụtụ ndị egwu Cape Verde na-achọ mkpali na-eri ya. [2]
Ọka na agwa bụ isi nri nke Cape Verdean nri. [3] Ndị na-ewu ewu bụ osikapa, poteto e ghere eghe, akpu na akwụkwọ nri dị ka karọt, kale, skwọsh, azụ na anụ dị ka tuna, sawfish, lobster, ọkụkọ, anụ ezi esiri esi na akwa. Otu ihe nketa nke ndị Portuguese n'àgwàetiti ndị ahụ bụ olive na mmanya Alentejo nke a ka na-ebubata. [4]
A na-ewere Cachupa, stew, dị ka nri mba Cape Verde nke gụnyere ọka a gwakọtara agwakọta, eyịm, banana green, manioc, poteto dị ụtọ, skwọsh na ji. Bọọlụ Manioc bụ otu n'ime ihe a na-ahụkarị na Cape Verde.
Nri mmiri na-agụnye bafa na búzio cabra, nke sitere na conch bubonia ( Persististrombus latus ).
Na Disemba 2002, gọọmentị Cape Verdean amachibidoro igbu nduru site n'iwu, site na itinye aka na Convention on Biological Diversity na 1995 ea Convenção sobre Comercio Internacional de Espécies de Fauna e Flora Selvagem Ameaçadas de Extinção (CITES). [5] Nri a na-ewubu na Santiago Island nke aha ya bụ turtle steak ji nwayọọ nwayọọ na-apụ n'anya.
Strela bụ biya Cape Verde kacha ewu ewu. Mmepụta ya malitere na 2006; ọ nọchiri biya Portuguese gụnyere Super Bock na Sagres (na 2009). [6]
Nri
dezie- Manel Antone stewTempleeti:Clarify—beef stew
- Antonense shrimp stew (conserva de camarão)—found in Santo Antão
- Antonense pork stew (conserva de carne de porco)—found in Santo Antão
- Arroz de cabidela de marisco а dadal—the rice seafood dish of the island of São Vicente
- Bafa—a snack made of seafood or meat, prepared quickly, as an entrée or as a main dish, usually accompanied by beer, wine, grogue, in a festive manner.
- <i id="mwaQ">Bafa</i>—a dish with squid, fries and rice
- Bibi-style shrimp dish (caldo de camarão а moda da mama Bibi—seafood dish mainly originated in Chã das Pedras southwest of Ribeira Grande on the island of Santo Antão
- Búzio cabra—seafood made out of the Bubonian conch (Persististrombus latus), a sea snail
- Cachupa—corn/maize dish, the national dish of Cape Verde, varieties include cachupa frita, cachupa guisada or cachupa refogada, meaning "fried cachupa" and two styles, cachupa rica tends to have more ingredients than the simpler, cachupa pobre.[3]
- Cabrito—young goat
- Caldo de peixe or "Calderado"—a fish dish (usually cavala, mackerel) with potato, pumpkin, carrots, vegetables, served with rice, tomato puree, corn puree
- Carne guizada—beef stew
- Chamuças—Capeverdean samosas dish, a dish originated from the Indian subcontinent
- Couscous—one of the most popular in Cape Verde, the Capeverdean style features a sweet bean-flour and sugar mixture steamed into a cake or bun, commonly eaten with butter and/or drank with coffee during breakfast meals.
- Frango assado—grilled chicken
- Fried moray eel
- Feijoada (a la Cape Verde)—hearty bean stew
- Goat cheese with papaya jam
- Frango assado com tomates—a dish popular on the island of Fogo
- Ervilhas assadas—a dish popular on the island of Fogo
- Grogue or Capeverdean grog—alcoholic (nowadays also non-alcoholic) beverage, popular on the islands of Santo Antão and Santiago[7]
- Guisado de percebes (barnacle stew)—dish of the island of São Vicente
- Lobster stew—Lobster steamed and served with a sauce of choice.
- Lagosta suada—lobster cooked on red sauce.
- Lapas—mussels, stewed limpets and peppers.
- Morreia eel—fried in oil, and often served as a bafa
- Legumes cozidos—cooked vegetables
- Modje de Sao Nicolau—beef stew
- Percebes—sea fingers or gooseneck barnacles, steamed in a large pot, eaten by cracking off the end and peeling the skin to reveal the meat, similar in texture to squid.
- Cracas—barnacle served still clinging to the rock with a slice of lemon and a long thin implement used for hooking out the meat from the shell.
- Polvo—octopus
- Shrimp in garlic wine (camarão em vinha de alhos)
- Turtle steak (<i id="mwtQ">bife de tartaruga</i>)—no longer available, once popular on the island of Santiago
- <i id="mwuA">Xerém</i>—a corn dish served with soup.
Ihe ọṅụṅụ
dezie- Strela - biya
- Ọtụtụ mmanya dị iche iche sitere na Chã das Caldeiras gụnyere Santa Luzia na Brava
Desserts
dezie- Bolinhos de mandioca com mel — bọọlụ manioc mmanụ aṅụ
- Filhoses - nke a na-akpọkwa "Fdjoss", bọọlụ banana e ghere eghe na ntụ ọka na shuga
Hụkwa
dezie
- Ndepụta nri ndị Africa
- Nri West African
Ntụaka
dezie- ↑ King (2001). The Mediterranean Passage: Migration and New Cultural Encounters in Southern Europe.. Liverpool University Press. ISBN 0-85323-646-1.
- ↑ Flood (July 2010). Cape Verde (Other Places Travel Guide). Other Places Publishing. ISBN 978-0-9822619-2-7.
- ↑ 3.0 3.1 Raymond Almeida. Cachupa di Cabo Verde. UMassD. Archived from the original on 2006-12-05. Retrieved on 2017-01-17. Kpọpụta njehie: Invalid
<ref>tag; name "Almeida" defined multiple times with different content - ↑ Ham (2009). West Africa. Lonely Planet. ISBN 978-1-74104-821-6.
- ↑ Cabo Verde: Tartarugas marinhas ameaçadas de extinção em menos de dez anos - RTP Notícias. ww1.rtp.pt. Archived from the original on 2012-02-29. Retrieved on 2008-07-07.
- ↑ Cabo Verde: Cerveja Strela ultrapassou Sagres e quer passar Superbock (pt) (27 November 2009). Archived from the original on 22 October 2013. Retrieved on 10 November 2016.
- ↑ Grogue Official. Grogue Official. Retrieved on 13 October 2016.