The foods of Cape-Verde Creole, Portuguese, African and Brazilian gastronomy have all influenced the food and drink of the isles. Cachupa is the archipelago’s national dish. This slow-cooked, hearty stew made with beans, corn kernels, vegetables and fish or meat, is a type of Feijoada and is Portuguese in origin. It is commonly served with rice. Soups are also popular such as Canjo, a thick chicken soup with rice, onions and carrots. . And braised meats are not uncommon but fresh fish and seafood really are the order of the day. . Cachupa Rica is the fish version of this popular stew. . Buzio is a tasty slow-cooked stew made with shellfish (usually mussels) and soya sauce. . Cado de Peixe ou Caiderado is a fish dish (usually Cavala) with potato, pumpkin, carrots, vegetables and tomato puree. . Bafas is a snack or appetiser of fish cooked with tomato, onion and peppers in breadcrumbs. . Carpachio is raw tuna, sliced finely and marinated in lime, oil and salt. . Tuna Tartar is also raw tuna chopped and marinated in a soy dressing. . Morreia is eel, fried in oil. . Lagosta suada is a steamed lobster. . Percebes (sea fingers or gooseneck barnacles) are bizarre looking, finger-like barnacles, eaten by cracking off the end and peeling the skin to reveal the meat which is similar in texture to squid.