Culture of Cape Verde

One of the most important aspects of Cape Verdean culture is the beverage grogue, a strong rum made from distilled sugar cane on the islands of Santo Antao and Santiago.

Also popular are rice, fried potatoes, cassava, and vegetables such as carrots, kale, squash and fish and meat such as tuna, sawfish, lobster, chicken, grilled pork and eggs.

[2] One type of Cape Verdean stew is a cachupa which includes mashed maize, onions, green bananas, manioc, sweet potatoes, squash and yams.

[4] The rise of cultural, social, and political emancipation of Cape Verde in the 1930s was reflected in the literary reviews Claridade and Certeza, that published works from Cape Verdean authors like João Cleofas Martins, Luís Romano de Madeira Melo, Ovídio Martins, Jorge Barbosa, António Aurélio Gonçalves, Henrique Teixeira de Sousa and Baltasar Lopes da Silva (Osvaldo Alcântara).

After independence, there are modern writers such as Germano Almeida, Manuel Veiga, Arménio Vieira, Orlanda Amarílis and more.