Cape Verdean cuisine is a flavorful fusion of African and Portuguese influences. The national dish, cachupa, is a slow-cooked stew of corn, beans, cassava, sweet potato, and various meats or fish, offering a hearty taste of local tradition. Grogue, a potent sugarcane rum, is a must-try, especially when served with lime. Fresh seafood is abundant, with dishes like grilled lobster, tuna steaks, and octopus salad appearing frequently on local menus. Don’t miss pastel com diablo dentro—spicy tuna-filled pastries that make for a perfect snack.