Episode004 - Cape Verdean Sisters in the Carolinas

What do white rice and floor cleaning solution Fabuloso have in common? Well, for these Cape Verdean sisters it is the smell of home. But if home is where your heart is, then these two ladies embrace land and love on both sides of the Atlantic! From Cape Verde Islands off the African west coast to Rhode Island then down to North Carolina, Terza Lima Neves and her sister Frandine Lima Ribero find comfort in the foods from their beloved Cape Verde community. The sisters’ culinary roots are proud amalgamations of sweet and savory Portuguese cuisine mixed with the indigenous crops of the 10-island nation. This episode leaves me hungry for flavors of land and sea…and that alluring steamy pot of white rice.

Terza’s pantry must-haves: adobo all-purpose seasoning, garlic and fresh lemon juice

Follow Terza
instagram & twitter: @kriolamommyscholar
terzalimaneves.com

Cape Verdean Artist Featured on the Show:
Lisa Lopes singing O’k Afronta (available on iTunes and YouTube)
Instagram: @lisa_lopes

Cape Verdeans of the Carolinas Association
Cape Verdeans of the Carolinas (CVC) make up a very diverse group of individuals, representing most of the 9 islands of Cabo Verde. Most of the members were either born in Cabo Verde or are first generation Cabo Verdean-Americans who speak the language. The members have one thing in common: they love their country, regardless if they were born there or not, and are proud to be Cabo Verdean and Americans. CVC aims to share their culture with the Carolinas and the world. 

“Catchupa Guizod Ovo Xtrelod”  translated as “Stewed Catchupa with a fried egg” - a beloved cabo Verde breakfast.

“Catchupa Guizod Ovo Xtrelod” translated as “Stewed Catchupa with a fried egg” - a beloved cabo Verde breakfast.

Terza’s husband’s childhood home in Cabo Verde. Photo Courtesy of Terza Lima Neves

Terza’s husband’s childhood home in Cabo Verde.Photo Courtesy of Terza Lima Neves

Terza and Frandine

Terza and Frandine

Terza’s children knocking on Terza’s grandparents' home in Cabo Verde. This is the same home were terza, her aunts and cousins were born by midwife (Terza’s grandmother’s best friend).  Photo Courtesy of Terza Lima Neves

Terza’s children knocking on Terza’s grandparents' home in Cabo Verde. This is the same home were terza, her aunts and cousins were born by midwife (Terza’s grandmother’s best friend). Photo Courtesy of Terza Lima Neves


Terza’s Recommended Catchupa Recipe

Ingredients

  • 3-4 cups dry corn/hominy (soaked in water overnight)

  • 1 cup dry red beans (soaked in water overnight)

  • olive oil as needed

  • 1 large onion, chopped

  • 2 bay leaves

  • 4-6 cups of water

  • 1 chicken bouillon cube (or 2 cups chicken stock)

  • 2-3 cloves of garlic, minced

  • 1 chorizo (sliced)

  • 1 blood sausage (optional)

  • salted pork, chopped into big chunks

  • tuna and/or meat

  • 1 small cabbage, roughly chopped

  • 1 pound sweet potatoes, chunks

  • 1-2 cups of hard winter squash

  • 1 pound tomatoes

  • diced fresh cilantro

  • salt and pepper, to taste

Process
Sauté the onions in olive oil, then add the garlic. After sauteeing for a little bit, add 4-6 cups of water, bay leaves, and the soaked hominy and beans. Simmer until nearly tender.Separately, saute all of your meat/fish along with any veggies you are using such as cabbage. Add tomatoes, and let simmer until tender. Now add the vegetables and meat to your stock pot. Cook on low heat about two-three hours. Turn off heat keep covered pot for around 30 minutes before serving.

Recipe by Foodie Friday on Face2FaceAfrica.com