In 2002, my mother left her home on the Island of Santiago, Cape Verde, to begin a new life in the United States. Like many Cape Verdean, she dreamed of opportunities that would provide stability and a brighter future for her family. The decision to migrate was not easy, especially when she was leaving her four-year-old daughter and family behind. Leaving the familiar rhythm of island life, the warmth of her community, and the traditions she had grown up with was a sacrifice filled with both hope and uncertainty.            Arriving in the United States brought many challenges. She had to adapt to a new language, a faster pace of life, and the feeling of being far away from the family and culture she loved. Despite the hardships, she remained determined. Her resilience helped her build a new home, and over time she became part of the Cape Verdean community that has a strong presence in the U.S.            Even though she embraced her new surroundings my mother never let go of her roots. One way she has always stayed connected to Cape Verde is through food, especially Cachupa (also known as Catxupa), the national dish of Cape Verde. This slow-cooked stew made with corn, beans, vegetables, and meat is more than just a meal. For her it is a piece of home. Each time she prepares it, the aroma fills the house bringing back memories of family gatherings on the island. Cooking Cachupa is her way of keeping Cape Verde alive in her heart and passing down culture and tradition to the next generation.

– CF

Relationship:  unknown unknown