Bafa (Cape Verdean Seafood Stew)
seafood 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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 16 method steps from beginning to end.
- Measure and arrange all 16 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Bafa de Polvo (octopus bafa)
Bafa with limpets
Bafa with whelks
Mixed seafood bafa
Spicy bafa with extra chili peppers
Adapted from the source recipe's notes.Method
- 01
Heat the olive oil in a large pot over medium heat.
- 02
Add the onion and cook until softened.
- 03
Stir in the garlic and cook for 1 minute.
- 04
Add the tomatoes and bell pepper and cook until tender.
- 05
Stir in the paprika, black pepper, and chili flakes.
- 06
Add the octopus pieces and cook for 5 minutes.
- 07
Pour in the white wine and allow it to simmer for 2–3 minutes.
- 08
Add the fish stock and bay leaf.
- 09
Bring to a boil, then reduce the heat and simmer for 45 minutes.
- 10
Add the clams or mussels.
- 11
Cover and cook until the shellfish open, about 5–10 minutes.
- 12
Discard any shellfish that do not open.
- 13
Season with salt to taste.
- 14
Stir in the chopped parsley.
- 15
Remove the bay leaf.
- 16
Serve hot with lemon wedges.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 3.0, credited to Adriao; view original image record .
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