Travel Reference
In-Depth Information
Environmental Issues
The greatest threats to the environment remain cyclical drought and soil erosion, exacer-
bated by deforestation and overgrazing - mostly by goats. To combat these problems, the
country has constructed more than 15,000 contour ditches and 2500km of dams, and since
the 1970s has been implementing a major reforestation program. On some islands, notably
Santo Antão, Maio, Santiago and parts of Fogo, the tree cover has noticeably increased
over the past couple of decades, but on islands like Sal a tree remains as rare as a rainy
day. Overfishing is another issue to contend with.
RESPONSIBLE TOURISM IN CAPE VERDE
Follow our guide here for a guilt-free holiday.
»
Save water as much as you can - shower together and when using the toilet remember the mantra 'if it's brown
flush it down, if it's yellow let it mellow'.
»
Try to support local businesses rather than international chains.
»
Avoid eating too much lobster - local fishermen put their lives in danger to dive for these precious and rapidly
depleting crustaceans.
»
Don't hike off path in Santo Antão - you might damage fragile plant life.
»
Avoid quad tours, popular on Boa Vista and Sal, as they contribute to beach erosion and disrupt the island's nat-
ural peace.
TOP OF CHAPTER
Food & Drink
While Cape Verdean cuisine may include Portuguese niceties such as imported olives and
Alentejo wines, it's built on a firm African base, with
milho
(corn) and
feijão
(beans) the
ubiquitous staples. To these the locals add
arroz
(rice),
batatas fritas
(fried potatoes) and
mandioca
(cassava). From the sea come excellent
atum
(tuna),
garoupa
(grouper),
serra
(sawfish) and
lagosta
(lobster). Other protein sources include
ovos
(eggs),
frango
(chick-
en) and, with increasing rarity,
cabrito
(goat),
porco
(grilled pork) and
carne de vaca
(beef). Vegetables - often
cenoura
(carrots),
couve
(kale) and
abóbora
(squash) - come in
caldeirada
(meat or fish stews), or simply steamed.
Meals tend to be very simple wherever you go: a piece of grilled or fried meat or fish,
accompanied by rice or
xerém
(corn meal) and your choice of steamed vegetables or
French fries. Practically nowhere will you pay less than CVE600, yet even the fanciest
place will rarely charge more than CVE1100 (except for beef and shellfish, which cost
