Our secret ingredient
Indigenous Flavors
As a child we always loved the smell and taste of the ocean – My Aunt Cathy taught us how to dig for clams, quahogs, mussels, oysters, crabs, and conchs.
Traditional food preparation
Authentic Cooking Techniques
Herbs were perfect for steaming clams for chowdah. Grilling clams just until they open and served with garlic-herb butter, or mussels in a white wine sauce, just to name a few
Food for Thought
- The love and the love of food came from my grandmother (whom we call Nana). She had 13 children and raised them with love in a small three bedroom ranch on Cape Cod. Nana was a fabulous cook; and every Sunday, my aunts, uncles, and all my cousins would go over Nana’s house for Sunday dinners. We would eat, play games and just have fun. Thanksgiving over Nana’s was AWESOME. She always made the turkey, stuffing (bread and rice stuffing) and creamed turnip.
- You can live beautifully on a budget.
- I do not waste anything. Save and freeze all your vegetable and herbs stems for Juicing. If you do not want to juice at that time freeze and use for your morning smoothies.
- We have a very close family, and we stay close because we cook and eat together. Nana taught us that since I can remember.
- I remember her as always having big kettles in the kitchen and making our favorite Cape Verdean dishes.
