🇨🇻 Cape Verdean Cuisine

Buzio

Shellfish Stew

Prep Time 25 min

Servings 4

Difficulty Medium

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.

Ingredients

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.