Bread and butter and Portuguese pickles (very tangy cauliflower, bell pepper cucumbers).
A ripe, fruitty cashew nut-tailed caju.
Fried sticks of yucca are brilliantly crispy on the surface, soft and yucca-dense on the inside. Excellent rendition.
Katchupada's a comforting hearty stew; nubs of hominy al dente at the core, tender pork, an interesting ham smokey in a very light woodsy way, carrots and yucca. Precise textures on everything, very careful nuanced cooking. Favours are light, subtle compared to the heavier version at Cesaria, but the cooking's also more refined.
Rich, intense cream made from butter and eggs and sugar dominate the torta dessert, a cake-like square topped with light fudgy chocolate, a cherry and a biscuit "cigar."
Place has been around for a few months, owners are Cape Verdean. Definitely worth trying. Was the only one in there for dinner and the waitress placed the remote control for the TV at the table. Can't get more homey than that.
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