The Ethnomusicologists' Cookbook
SHOPPING LIST FOR CAPE VERDE ISLAND RECIPES
Meat:
2 lbs. beef (or other meat) for stewing, cut into bite-sized cubes
Produce:
2 large onions
6 cloves garlic
1 –2 c. hard winter squash (optional)
1 yucca or manioc root (8” long, 2-3” in diameter), cut into pieces
(to make 2 cups)
1 small cabbage, sliced fine (to make 2 cups) or kale
salad greens (enough for six people)
variety of fresh tropical fruit (mango, papaya, banana)
1 lime (to keep the fruit fresh-looking)
Grains:
2-3 c. dried white hominy corn (available in the Spanish/Mexican section of
the store)
Miscellaneous:
1/2 lb. dried lima beans
2 bay leaves
1/2 c. olive oil (preferably Portuguese extra virgin Azeite)
3-4 chicken or beef bouillon cubes
salt
pepper
Beverages:
Portuguese viño verde wine
cold beer
