Wild goose barnacles harvested from Cape Verde's volcanic rocks, briefly boiled in salted water and eaten with the fingers — a primal ocean delicacy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Rinse barnacles thoroughly under cold running water to remove sand and debris.
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2
Bring a large pot of water to a rolling boil. Add sea salt and bay leaf.
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3
Drop barnacles into boiling water. Cook exactly 2-3 min.
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4
Drain immediately. Do not overcook or they become rubbery.
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5
Pile onto a serving platter with lemon wedges. Eat by pinching the shell and pulling out the meat.
Did You Know?
Harvesting percebes from wave-battered volcanic cliffs is one of the most dangerous food-gathering activities in Cape Verde, making them a prized delicacy.
Chef's Notes
Equipment Tips
- large pot
- colander
- serving bowl
Garnishing
lemon wedges, sea salt
Accompaniments
cold beer, bread
The Story Behind Percebes
Percebes have been harvested from Cape Verde's volcanic coastline since the islands were first inhabited. The practice of prying these barnacles from dangerous, wave-swept rocks has barely changed in centuries, and the simple preparation honors the risk involved in gathering them.
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