My Global Food Challenge

Cape Verde (2)

Canja de Gahlinha – Chicken Stew (Cape Verde)

“This is a traditional Cape Verdean recipe for a classic one-pot stew of chicken and rice in a spiced onion and tomato stock with sage and chilies.”


1 whole chicken (about 2 kg)
300g rice
1 tbsp olive oil
2 tomatoes, blanched and peeled
1 onion, finely chopped
1 bayleaf
1 tbsp paprika
1 clove garlic, crushed
sage leaves, to garnish
chili paste, to taste
salt, to taste


Clean and wash the chicken then cut into serving pieces. Add to a pot along with the salt, garlic, onion, oil and bayleaf. Mix together, cover and allow to marinate over night.

The following day place the pot on the heat and cook until the meat has browned. Add about 600ml water and bring to a boil then add the tomatoes paprika and chili paste along with the rice. Stir to mix thoroughly then return to a boil then reduce to a simmer and cook, covered, for about 25 minutes.

By this time the rice should have cooked and absorbed all the water. Spoon the stew onto serving platters and place in the center of the table. Decorate with fresh sage leaves and add more chili paste, if desired.

Link to My Post on Cape Verde:

Cuisine:  Cape Verdean

Main Ingredient:  Chicken

Portuguese Avocado Stuffed With Dates (Cape Verde)

“This is from “Cuisines of Portugese Authors,” in which the author recounts dishes from her travels through Portugal and its former colonies. She said it is a popular salad on Sao Vincente. If desired, add lobster or shrimp to make a light, complete meal. Recommends serving it with white Dao wine. I haven’t tried it yet. I assume she means dried dates. The filling needs to chill at least two hours before the shells are stuffed. I’m not sure how we’re supposed to keep them from browning during that time period.”

Yield:  8 Servings


4 avocados
1 tablespoon sugar
1⁄4 cup port wine
1⁄2 cup dates, finely chopped
crushed ice (for serving)


Cut avocados lengthwise in half and remove seeds. Remove the meat carefully with a spoon so as not to tear or puncture the shells.

Place the meat in a large bowl. Mash with a fork until smooth. Add sugar, port and dates. Mix well. Cover the filling with plastic wrap. Chill at least 2 hours.

Stuff the shells; place the filled avocado halves over crushed ice and serve.

Link to My Post on Cape Verde:

Cuisine:  Cape Verdean

Main Ingredient:  Avocado

File:Cape Verde in Africa (-mini map -rivers).svg

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