Caldo Verde

What we know so far

Caldo verde is Portugal's green soup, and five centuries of Portuguese rule left it on Cape Verdean tables too: potatoes simmered in stock with onion and garlic and mashed to a silky base, thin ribbons of dark green kale or couve wilted in at the end, and slices of chouriço or linguiça sausage for smoke and fat. On the islands it is a starter and a cold-evening supper, eaten with bread. It is not African in origin, and this file records it as a Cape Verdean adoption; the island cooks lean on it exactly as the Portuguese do, sometimes with a squeeze of lime.

The draft was written from 2 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting