Cabo Verdean cuisine is a vibrant blend of African, Portuguese, and Brazilian influences, reflecting the archipelago's rich cultural history. Staple ingredients include corn, beans, and rice, often combined with fresh seafood like tuna and lobster. Cachupa, a hearty stew made with hominy, beans, and meat or fish, is the national dish and a symbol of Cabo Verdean hospitality. The islands also offer a variety of tropical fruits, such as papayas and mangoes, which are commonly used in desserts. Spices and herbs like garlic, paprika, and bay leaves add depth to the flavors, making Cabo Verdean cuisine both comforting and flavorful.