Mangu

grogue

Next Dish: Massaman Curry

Grogue, also known as grogu or grogo, is a type of rum made in Cape Verde, specifically in the islands of Santo Antão, São Nicolau and Santiago. It is a strong alcoholic beverage, typically around 40% alcohol by volume, distilled from sugarcane juice. The beverage is traditionally homemade in small batches, using a process that includes fermentation and distillation. Grogue is often consumed straight but is also used as a base for making ponche, a sweet liqueur.

water

brown sugar

corn

fresh yeast

Recipe

Ingredients:

  • 1 liter of water

  • 4 cups of brown sugar

  • 1/2 cup of yeast

  • 1 kg of crushed corn


Instructions:

  1. Pour the water into a large pot and bring it to a boil.

  2. Add the brown sugar and stir until it completely dissolves.

  3. Let the mixture cool down to room temperature.

  4. Once cooled, add the yeast and stir until it's fully dissolved.

  5. Add the crushed corn to the mixture and stir well.

  6. Cover the pot with a clean cloth and let it ferment for about 7 days.

  7. After 7 days, strain the mixture through a cheesecloth into a large container.

  8. Store the liquid in a dark, cool place for about 2 weeks to allow it to further ferment and develop its flavor.

  9. After 2 weeks, the Grogue is ready to be served. Best served chilled.