A taste of the islands.
Cachupa, jollof and fresh seafood — island home cooking made with morabeza. One of the few Cape Verdean kitchens in Boston.
A neighborhood kitchen, made with morabeza.
At Cape Verdean Taste, we cook the food we were raised on — cachupa that takes all day to come right, jollof with real spice, and fresh seafood off the coast. Home cooking, made generous.
Morabeza is the Cape Verdean word for warmth — the way you welcome someone like family. That’s how every plate leaves our kitchen, whether it’s your first taste of the islands or a plate that tastes like home.
A piece of home in Dorchester.
One of the handful of Cape Verdean kitchens in Boston.
The flavor of the Atlantic.
From Santiago to São Vicente, Cape Verde’s food was born between Africa and the sea. That’s what we bring to the table.
Cachupa Rica
Slow-simmered hominy corn and beans with pork, sausage and greens. Cape Verde’s national dish, cooked low and slow the way it should be.
Cachupa Guisada
Yesterday’s cachupa, refried golden with onion and finished with a fried egg and linguiça. The classic Cape Verdean breakfast.
Jollof Rice
Rice toasted into a deep tomato-and-pepper base and slow-cooked with chicken. Bold, smoky West African spice.
Bife ku Aros
Pan-seared steak with onions, served over rice with sautéed vegetables. Hearty and generous.
Costelas / BBQ Ribs
Ribs cooked low until they fall off the bone, plated with rice and vegetables. A house favorite.
Frango Grelhadu
Marinated, grilled chicken served over rice with sautéed vegetables. Simple and full of flavor.
Fried Seafood Platter
Shrimp, fish and seafood fried fresh to order, with rice and salad. Big enough to share — or not.
Arroz de Marisco
Rice simmered in seafood broth with mussels and coastal spices. The taste of the sea in every spoonful.
Camarão à Alho
Shrimp sautéed in garlic, butter and a touch of pepper. Served with white rice or bread to catch the sauce.
Caldo de Peixe
A clear, comforting fish stew with cassava, plantain and vegetables. Island comfort in a bowl.
Black-Eyed Peas
Black-eyed peas stewed slow with seasoning. A staple side on any Cape Verdean table.
Pastel com Diabo Dentro
A fried corn-dough pastry stuffed with peppery tuna — “the devil inside.” The classic island snack.
Xerém
A slow-cooked, creamy cornmeal porridge — comforting on its own and perfect under meat or seafood.
Salada de Polvo
Tender octopus tossed with onion, olive oil, parsley and lemon. Fresh, light and citrusy.
Pudim
Silky caramel custard, light and sweet. The perfect way to close out the meal.
Doce de Coco
Grated coconut cooked down with sugar until golden and chewy. A little taste of island sweetness.
Sumo Natural
Fresh-pressed juices made to order — mango, tamarind, passion fruit. Ask what’s pouring today.
Café Cabo Verde
Strong, aromatic coffee served hot — the right way to end a Cape Verdean meal.
Generous plates, flavor from home.
“Huge portions, fair prices, and the cachupa tastes just like my grandmother’s. A hidden gem on Geneva Ave.”
Sample review“One of the only spots for real Cape Verdean food in Boston. The seafood is fresh and so good.”
Sample review“A hole-in-the-wall with enormous flavor. You leave full and happy. My regular spot now.”
Sample reviewHow to find us.
Hours mirror a public listing — confirm with the owner before launch.
The day’s specials, by text.
A quick text when the pots are full — what’s on today, and the day’s catch. No spam.