Buzio

Name: Buzio
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Cape Verdean
Ingredients: 600g cleaned conch or sea snails; 2 tbsp olive oil; 1 large onion, diced; 4 cloves garlic, minced; 3 tomatoes, chopped; 1 bay leaf; 100ml dry white wine; 1 tsp paprika; 1 hot chili pepper, minced; Salt and black pepper; Fresh parsley, chopped; Cooked white rice for serving

Buzio (BOO-zee-oh)

Shellfish Stew

⏱ Prep Time 25 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 332 kcal

A rich Cape Verdean shellfish stew made with local sea snails or conch simmered in tomato, garlic, and white wine, served over rice.

Nutrition & Info

Protein 26.0g

Carbs 30.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

heavy pot wooden spoon sharp knife

Presentation Guide

Vessel: shallow bowl over rice

Garnishes: parsley, chili flakes

Accompaniments: white rice, crusty bread

Ingredients

600g cleaned conch or sea snails
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
3 tomatoes, chopped
1 bay leaf
100ml dry white wine
1 tsp paprika
1 hot chili pepper, minced
Salt and black pepper
Fresh parsley, chopped
Cooked white rice for serving

Instructions

1
Tenderize conch by pounding with a mallet. Cut into bite-sized pieces.
2
Heat olive oil in a heavy pot. Sauté onion and garlic until golden, about 5 min.
3
Add tomatoes, bay leaf, paprika, and chili. Cook 5 min until tomatoes break down.
4
Add conch pieces and white wine. Bring to a simmer.
5
Cover and cook on low heat 45-60 min until conch is tender. Season with salt and pepper.
6
Serve over white rice, garnished with fresh parsley.

💡

Did You Know?

Cape Verdean divers free-dive to collect buzios from rocky coastlines, a tradition passed down through generations.

Chef's Notes

Equipment Tips

heavy pot
wooden spoon
sharp knife

Garnishing

parsley, chili flakes

Accompaniments

white rice, crusty bread

The Story Behind Buzio

Buzio has been a staple of Cape Verdean coastal communities since before Portuguese colonization. The dish reflects the islanders' intimate relationship with the sea, transforming tough shellfish into tender delicacies through patient slow cooking.

🕐 Traditionally enjoyed lunch or special occasions 📜 Origins: Pre-colonial era

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