The Cape Verde laurel
In Cape Verdean cuisine, bay leaf isn’t just another spice—it’s a staple. It infuses stews with its aroma from the very first minutes; it remains subtle yet indispensable. Celia uses it in almost all of her creamy dishes.
The History of the Laurel Tree in Cape Verde
Introduced by Portuguese sailors in the 15th century, the bay leaf has become a common sight in the archipelago’s gardens. Cape Verdean women use it fresh or dried, whole or crumbled—always in moderation, always with purpose.
How to use it
Bay leaves release their flavor when heated. Add them at the start of cooking to your stews, casseroles, and sauces. Remove them before serving—their job is done. You’ll find them in our Alho-Porro — L’Ombre Douce and our Gengibre — Le Vif Atlantique.
Did you know?
Bay leaves are known for their digestive and anti-inflammatory properties. A spice that heals as much as it adds flavor.