7 Angolan Drinks to Try in 2026 : Palm Wine to Cocktails

Thirsty travellers visiting Angola in 2025 quickly realise the country drinks like nowhere else. In Luanda you’ll find bankers sipping €12 cocktails on slick rooftops, while just a few miles inland farmers are tapping frothy palm wine straight from the tree. Angolans take pride in their beverages some are fermenting maize into Kissangua, others are clinking bottles of Cuca beer at backyard barbecues. This guide focuses on the liquid itself rather than the bars that pour it, giving you the backstory and the best ways to experience each drink. Prices use the 2025 exchange rate of 1 USD ≈ 915 AOA.

1.Kissangua: the farmers’ energy drink

If you ask locals for a drink that tastes of childhood, chances are they’ll point you toward Kissangua. This non‑alcoholic brew is traditionally made by fermenting maize flour or pineapple peels with water to create a tart, slightly fizzy drink.

Kissangua is a thick, porridge‑like beverage made from pulverised maize and husks, given to children alongside staples like funge. Another Angolan food guide notes that Kissangua is lightly fermented and has roots among the Ovimbundu, often made with pineapple peel for extra tang. In other words, it’s the original Angolan sports drink.

A litre of Kissangua sells for 100–200 AOA (≈ US$0.10–0.22) at markets. Locals drink it chilled, sometimes sweetened with sugar or flavoured with cinnamon‑like binde sticks. For travellers, the best experience is watching aunties ladle it from a plastic bucket into recycled bottles.

You’ll see TikTokers trying it for the first time one 2025 clip on YouTube shows a guest in Luanda joking that it tastes “like a sour smoothie… in a good way.”

Tip: because fermentation levels vary, ask whether it’s “fresca” (fresh) if you want a milder buzz.

2.Maluva & Palm Wine: straight from the treePalm wine,

Known locally as maluva or ocisangua, is a sweet, frothy sap tapped from palm trees. It ferments naturally within hours, giving a low‑alcohol drink that gets stronger the longer it sits. The Angolan cuisine entry on Wikipedia lists maluva among a series of homemade spirits and notes that it comes from palm sap and is enjoyed throughout the country. In rural areas, it’s tapped at dawn and shared communally vendors often call out “maluva fresco!” to announce a fresh batch.

Palm wine isn’t just a drink in Angola and across West and Central Africa, it’s a ritual. Tapped fresh from the tree, lightly fermented, and meant to be shared, it sits at the crossroads of tradition and everyday social life. In recent years, a quietly popular twist has emerged: pairing fresh palm wine with a cold stout, a contrast of sweetness and bitterness that locals swear by. It’s not fancy, it’s not staged, and that’s exactly the point.

A litre typically costs 150–300 AOA (≈ US$0.16–0.33). You’ll see men and women sipping it from communal calabashes, so be ready to share. It pairs beautifully with roasted peanuts or grilled goat.

3.Capatica, Caporoto & other backyard spirits

Capatica (banana‑based), caporoto (maize), caxipembe (cassava skin) and ualende (sugar‑cane) are all listed among Angola’s traditional beverages. These spirits are roughly distilled over wood fires in clay pots; don’t expect consistency part of the charm is the surprise. Capatica tastes like overripe bananas and rum; caporoto brings corn sweetness with a fiery finish.

Shots cost 200–500 AOA (≈ US$0.22–0.55) at local taverns. They’re served neat in tiny glasses or recycled medicine bottles. First‑timers often dilute them with water or mix them into soft drinks. Sip slowly; the alcohol content can creep up. 2025 posts on Threads show Angolan comedians debating which homemade spirit makes the best “ponche” for weddings.

4.N’gola, Cuca & Eka: the national beers

When Angolans choose a cold one, it’s usually a bottle of Cuca, N’gola or Eka. A July 2025 industry analysis emphasises that these national brands dominate Angola’s beer segment and are key players in a market worth over US$2 billion. Cuca is light and crisp; N’gola has a slightly fuller body; and Eka is maltier. You’ll see locals sipping them at street barbecues and rooftop bars alike.

Whether it’s poured at a corner bar, shared at a pop-up event, or spotted far from home in diaspora spaces, Cuca carries that unmistakable Angolan vibe with it. It’s familiar, unpretentious, and proudly local, the kind of beer that doesn’t need explaining to feel authentic.

A 330 ml bottle costs 400–800 AOA (≈ US$0.44–0.88), with lower prices at neighbourhood kiosks and higher ones at hotels. For authenticity, try it “quente” (room‑temperature) Angolans often prefer their beer unfrosted.

5.Caipirinha & Tropical Cocktails: Brazil meets Angola

Due to historic ties with Portugal and Brazil, Angola has embraced the Caipirinha, a cocktail of cachaça (sugar‑cane spirit), lime and sugar. In Luanda, bartenders twist it by adding passion‑fruit, mango or even local palm wine. Rooftop bars like Sky Lounge recommend their Caipirinha de Maracujá (passion‑fruit caipirinha).

Social posts from 2025 show guests balancing highball glasses against the skyline

Expect to pay US$10–20 (≈ 9 150–18 300 AOA) for a premium cocktail at the city’s better bars. Drinks are cheaper at street kiosks, where cachaça is swapped for capatica. Locals recommend pairing a caipirinha with grilled squid or grilled prawns for a perfect sweet‑salty contrast.

6.Gin & Tonic: the new wave

While homemade brews have deep roots, Luanda’s young professionals are infatuated with gin & tonic. Rooftops like Kenka and Botânico hold Gin & Jazz sessions where bartenders garnish gin with baobab fruit, pink peppercorns or rosemary. These events regularly appear on Instagram; the hotel behind Kenka Rooftop shows 2025 highlights of saxophonists playing while bartenders pour dry gin over ice.

What’s happening here isn’t a tasting, it’s knowledge transfer. At AXI Luanda, gin-making becomes a shared craft, blending global distilling techniques with local curiosity and hands-on learning.

G&T prices mirror other cocktails US$15–25 (≈ 13 700–22 900 AOA) covers a premium gin with artisanal tonic.

Local tip: ask for Roelha gin, distilled in Benguela with indigenous botanicals. It lends floral notes and supports Angolan distillers.

7.Sugar‑cane Juice & Bissap: the non‑alcoholic refreshers

In markets across Angola, vendors squeeze fresh sugar‑cane juice into plastic cups. It’s sweet, grassy and often flavoured with lime or ginger. Bissap, a hibiscus infusion similar to Senegal’s bissap, has also found its way into Luandan cafés. Angolan food guides mention these non‑alcoholic beverages alongside Kissangua as popular refreshers.

A cup sets you back 150–300 AOA (≈ US$0.16–0.33). Try bissap iced with mint or cinnamon, and feel free to spike your sugar‑cane juice with a shot of ualende if you’re feeling adventurous.

Angola’s drinks tell the story of its people. From communal calabashes of maluva in the countryside to chic gin cocktails on Luanda’s rooftops, every sip reflects a blend of tradition, innovation and humour. Keep this guide handy as you explore and remember, the best stories often start with a shared bottle of Cuca or a stranger handing you a gourd of Kissangua. Cheers (à nossa), and happy drinking!