This is a very popular salad on the windward island of Sćo Vicente. Some cooks add lobster or shrimp to make a complete meal for lunch or a light supper. It goes well with a chilled glass of white Dćo wine.


4 avocados

1 tablespoon sugar

¼ cup port wine

½ cup dates, chopped fine

crushed ice


Cut the avocados lengthwise in half and remove the seeds. Remove the meat with a spoon carefully so as not to tear or puncture the shells. Place the meat in a large bowl and mash with a fork until it has a smooth consistency. Add the sugar, port, and the chopped dates. Mix well, cover with plastic wrap, and chill at least 2 hours.

Stuff the shells and place the filled avocado halves over crushed ice and serve.


Serves 8.


country : Cape Verde

course : salad


source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton


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