Food in Cabo Verde

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.