Buzio

About This Recipe

Buzio — the word for conch or large sea snail in Cape Verdean Creole — is a celebratory seafood stew that celebrates the islands' Atlantic waters. The tough shellfish is tenderised by long simmering in white wine, garlic, and tomato until it becomes silky and deeply flavoured. It is eaten at festivals and family gatherings.

Ingredients

Serves 4

• 800 gcleaned conch meat (or large whelks), sliced
• 150 mldry white wine
• 4 clovesgarlic, minced
• 400 gcanned crushed tomatoes
• 2 tbspolive oil
• 1 tspsweet paprika

Instructions

1. 1

   Tenderise the conch

   If using fresh conch, pound lightly with a meat mallet. Simmer in salted water for 20 minutes, drain, and slice into bite-sized pieces.

2. 2

   Build the sauce

   Heat olive oil over medium heat. Fry garlic until fragrant (30 seconds). Add paprika, then the wine. Reduce by half, then add crushed tomatoes.

3. 3

   Braise

   Add the conch to the sauce. Reduce heat to low, cover, and braise 30–35 minutes, stirring occasionally, until the conch is tender and the sauce has thickened.

4. 4

   Serve

   Adjust seasoning. Serve with crusty bread or rice to soak up the sauce.

Variations

• •

  Use clams or mussels for a quicker, more accessible version.

• •

  Add diced potato to the braise for a heartier dish.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 3 days. Flavour deepens overnight.

Frequently Asked Questions