Cape Verde / Main
Bafa (Cape Verdean Seafood Stew)
Bafa is a traditional dish of Cape Verdean cuisine. It is typically prepared as a seafood stew using octopus, limpets, whelks, or other shellfish. One of the most popular variations is Bafa de Polvo (octopus bafa). Bafa may be served as a snack, an entrée, or a main dish and is especially associated with the coastal communities of Cape Verde.
Ingredients
- octopus, cleaned and cut into pieces1 kg
- clams or mussels, cleaned500 g
- olive oil2 tbsp
- onion, large, finely chopped1
- garlic, minced4 clove
- tomatoes, medium, diced2
- green bell pepper, chopped1
- bay leaf1
- paprika1 tsp
- black pepper1/2 tsp
- chili flakes, optional1/2 tsp
- dry white wine1 cup
- fish stock or water2 cup
- salt, to taste
- parsley, fresh, chopped2 tbsp
- lemon wedges, for serving
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 16 steps
Heat the olive oil in a large pot over medium heat.
Add the onion and cook until softened.
Stir in the garlic and cook for 1 minute.
Add the tomatoes and bell pepper and cook until tender.
Stir in the paprika, black pepper, and chili flakes.
Add the octopus pieces and cook for 5 minutes.
Pour in the white wine and allow it to simmer for 2–3 minutes.
Add the fish stock and bay leaf.
Bring to a boil, then reduce the heat and simmer for 45 minutes.
Add the clams or mussels.
Cover and cook until the shellfish open, about 5–10 minutes.
Discard any shellfish that do not open.
Season with salt to taste.
Stir in the chopped parsley.
Remove the bay leaf.
Serve hot with lemon wedges.
Region evidence: recipe text — “Bafa is a traditional dish of Cape Verdean cuisine.”