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. Cachupa, a stew is considered the national dish of Cape Verde which includes mashed maize, onions, green bananas, manioc, sweet potatoes, squash and yams . Manioc balls are one of the most common in Cape Verde. Seafood dishes include baga and búzio cabra, made out of conch.
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