Xerem de festa is a traditional dish originating from Cape Verde. The dish is usually made with a combination of coarsely ground corn (xerem), pork fat, onions, and pork. The xerem is soaked in water with pork fat and onions. The next day, the pork fat, sliced onions, and cubes of pork meat are placed into a large pot and mixed with the xerem.

The mixture is covered with water, brought to a boil, and simmered until all of the liquid is absorbed, and the dish is then ready to be enjoyed. Xerem de festa is typically prepared for weddings.

Cachupinha is a simple and easy version of Cape Verde's national dish, cachupa. It's usually made with a combination of hominy, squash, fava beans, tomatoes, chouriço sausage, peppercorns, coriander, onions, olive oil, and salt. The onions, sausage, and peppercorns are sautéed in olive oil, and then mixed with the soaked hominy and the rest of the ingredients.

The mixture is brought to a boil and simmered until the vegetables become soft. The dish is seasoned with salt and sprinkled with chopped coriander before serving.

Jagacida is a Cape Verdean dish with Portuguese influences, prepared with a combination of long-grain rice, bay leaves, paprika, tomato paste, onions, garlic, kidney beans, olive oil, and white pepper. The ingredients are combined, and the dish is simmered until the rice becomes tender.

There are many version of jagacida (especially popular is the one with fried linguica sausage), and it's recommended to serve the dish with octopus stew and a green salad on the side.

Bolinhos de mandioca com mel is a traditional dessert originating from Cape Verde. It's usually made with a combination of eggs, molasses, oil, water, aguardiente liquor, and manioc flour. In order to prepare the dessert, whole eggs are mixed with molasses, water, oil, and aguardiente.

The mixture is shaped into balls that are rolled in manioc flour. Once prepared, the balls are baked in the oven until golden brown, and the dessert is ready to be enjoyed once it cools down.

Polvo a modo ze de lino is a traditional dish originating from Cape Verde. This stew is usually made with a combination of octopus, tomatoes, onions, garlic, hot peppers (usually habanero), oil, and bay leaves. The octopus is washed and cut into pieces and then placed in a pot with oil and bay leaves.

The ingredients are cooked for about half an hour before they're mixed with the tomatoes, garlic, diced onions, and hot peppers. The stew is simmered over medium heat with occasional stirring until the sauce thickens and everything is tender. It's recommended to serve the dish with jagacida (rice and beans) and a fresh green salad on the side.