Cape Verde bay leaf — the spice of memory
Cape Verde Bay Leaf In Cape Verdean kitchens, bay leaf isn’t just another spice—it’s a staple. It infuses stews with flavor from the very first minutes, and it lingers […]
Chicken Marinated in Ginger
Chicken Marinated in Ginger — Le Vif Atlantique Ginger and garlic have always been central to Cape Verdean cuisine. Célia has combined them in a creamy dish that
Smoked wild mushroom risotto
Fumaça with a wild mushroom risotto base The secret to a good risotto isn’t the rice—it’s the base. A spoonful of Fumaça in
Alho d’Ouro — served on a bed of scallop carpaccio
Alho d’Ouro on Carpaccio A drizzle of Alho d’Ouro over raw scallops—it’s the simplest and most effective way to elevate a dish. Garlic slowly infused in olive oil
