The cuisine of Cape Verde is a West African cuisine largely influenced by Portuguese, Southern and Western European and West African cuisine. Cape Verde was a colony of Portugal from its colonization until 1975.One of the most important aspects of Cape Verdean culture is the beverage grogue, a strong rum made from distilled sugar cane on the islands of Santo Antao and Santiago. The beverage is made in towns such as Paul on Santo Antao and Cidade Velha on Santiago using a trapiche. A variation of the drink is ponche (punch) which is sweeted with condensed milk or sugarcane molasses. Due to the intoxication on consuming grogue, it is consumed by many Cape Verdean musicians seeking inspiration.
Corn and beans are staples of Cape Verdean cuisine.Also popular are rice, fried potatoes, cassava and vegetables such as carrots, kale, squash, fish and meat such as tuna, sawfish, lobster, chicken, grilled pork and eggs. One legacy of the Portuguese on the islands is olives and Alentejo wines which are still imported. One type of Cape Verdean stew is a cachupa .