How is the daily food supply organized in Cabo Verde?

Cabo Verde meets demand through imports, local agriculture, fishing, markets, restaurants, street vending and household preparation. More than 80 percent of food is imported, so port access and transport between the islands affect availability.

Why do food prices vary so much by island in Cabo Verde?

Import shares, freight costs, energy prices, season, market and restaurant category differ by island. Drought, crop failures, shipping connections and the cold chain can also change supply and therefore prices.

What food hygiene precautions apply when buying fish and seafood in Cabo Verde?

Look for a clean sales area, hygienic equipment, protection from sun and insects, and a consistently appropriate temperature. Fish and seafood should appear fresh and be fully cooked, especially when refrigeration or power supply has been unreliable.

What role does Cachupa play in the food and culture of Cabo Verde?

Cachupa combines corn and beans with regional and family additions such as fish, meat, bacon or vegetables. Its composition varies by island, household and occasion, showing the connection between staple supply and local food culture.

Which authority assesses food risks in Cabo Verde?

ERIS assesses and communicates food risks and supports official food controls. Authorities, providers and consumers each share responsibility for hygiene, safe storage, labeling and informed choices.

Food in Cabo Verde

Food in Cabo Verde combines imported products, local agriculture, fishing and traditional dishes. More than 80 percent of food is imported, so port access, transport between islands, season and climate affect availability and prices. Cachupa, fish, seafood, cheese, corn dishes and regional products shape the cuisine and food culture. Food security includes supply, access, safe use and stable availability.

Tip

Plan your diet in Cabo Verde according to the island, season and actual availability rather than using a nationwide average price. For perishable foods, the sales point, refrigeration and preparation matter more than a low price. If you sell food or operate your own food business, you must also clarify local requirements with the municipal council.

byMaria&Jose

Cabo Verde is supplied through imports, markets, local producers, fishing, restaurants, street vending and household preparation. The main inflow passes through Porto do Mindelo on São Vicente and Porto da Praia on Santiago; distribution between the islands takes place mainly by ship. Around ten percent of the country's land area is suitable for agriculture. Agriculture and local production are more important on Santiago, Santo Antão and Fogo, while Sal and Boa Vista depend more heavily on imports and tourist demand. Rain-fed farming mainly produces corn and beans. Irrigated areas provide vegetables, roots, tubers and fruit, among other products. Fishing is central to protein supply, income and food security. The national dish (Cachupa) usually consists of corn and beans. Depending on the family, island and occasion, fish, meat, bacon or vegetables may be added. Grilled or stewed fish and seafood, cheese, sweets, corn dishes and juices are also part of the local cuisine. A sugarcane spirit (Grogue) is made from sugarcane. A punch (Ponche) based on it is another variant. Wine and coffee are among the regional products of Fogo. Food and nutrition security (Segurança Alimentar e Nutricional) includes available food, economic and physical access, safe and nutritious use, and a stable supply. National food policy connects these areas with the right to adequate food. Undernutrition and diet-related noncommunicable diseases exist at the same time. Older WHO data reported anemia prevalence of 55.1 percent among children under five and 33.3 percent among women of reproductive age in 2016; these figures do not describe the current situation. Measures include reducing excessive consumption of salt, sugar, fat and highly processed foods. Restaurants, hotels, local eateries and street vendors offer different foods, prices and hygiene standards depending on the island and provider. Street vending is an important source of income and requires a license from the responsible municipal council (Câmara Municipal); an up-to-date health document may also be required for sales staff. The state food-risk authority (ERIS) assesses and communicates food risks and supports official controls. Providers, authorities and consumers share responsibility. When buying or eating food, consider a clean sales area, hygienic staff and clean equipment, protection from sun, dust and insects, and the correct temperature. Fresh cheese, raw or undercooked meat, fish and seafood require particular caution. After power outages, the cold chain deserves special attention. Prices are stated in Cabo Verdean escudos and depend heavily on the island, season, import share, market, restaurant category, freight and energy costs, and shipping logistics. There is no reliable nationwide official average price for individual dishes. Overall inflation reported in July 2026 was 1.4 percent, with a monthly change of 0.2 percent; these figures provide only a general price range. Drought, irregular rainfall, floods and other extreme events can further change availability and costs. The sustainability strategy through 2035 includes desalination for agriculture, treated wastewater, drip irrigation, hydroponics, local value chains and regional procurement for school meals. In fisheries, the focus is on sustainable value chains, protecting local supply, and improving cooling and transport infrastructure.