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	Cachupa di Cabo Verde: Recipe for the signature dish of Cape Verdean cuisine, a stew of hominy and beans with fish or meat, with introduction.
	Cape Verdean Culture: Recipe for Jag (Jagacida), a side dish made of beans and rice.
	Cape Verdean Foods: Excerpts from the 1995 festival of American Folklife cookbook, containing eleven recipes from Cabo Verde, at the site of the University of Massachusetts.
	Capeverdean Cooking: Recipes for Cachupa Rica, Canja de Galhina, and Caldo de Peixe.

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