Excerpts from the 1995 festival of American Folklife cookbook, containing eleven recipes from Cabo Verde, at the site of the University of Massachusetts.

Recipe for the signature dish of Cape Verdean cuisine, a stew of hominy and beans with fish or meat, with introduction.

Recipe for Jag (Jagacida), a side dish made of beans and rice.

Recipes for Cachupa Rica, Canja de Galhina, and Caldo de Peixe.