How to pronounce Poncha

In the International Phonetic Alphabet it is /ˈpõʃɐ/. In plain English letters that is PON-shah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Poncha?

Poncha is a drink of Portugal. Where it comes from: Madeira. People usually eat it as a snack. Its main ingredients are vegetables. It tastes sweet and sour.

Where Poncha comes from

Poncha is one of 42 signature dishes of Portugal on this map. See all dishes from Madeira.

• Espetada madeirense espetada · Main dish · Câmara de Lobos, Madeira

  Espetada means skewered food, and in Madeira it means one thing above all: cubes of beef on skewers of bay laurel.

• Bolo do caco · Bread & pastry · Madeira

  Bolo do caco is a round, flat bread from Madeira and Porto Santo.

• Bolo de mel · Dessert · Madeira

  Bolo de mel, "honey cake", is Madeira's Christmas cake, though the honey in it is not from bees but mel de cana, a syrup from the island's sugar cane.

• Carne de vinha d'alhos carne de vinha-d'alhos · Main dish · Madeira

  Carne de vinha d'alhos, "meat in wine and garlic", is the traditional Christmas pork of Madeira, though both sources say it originated in the Minho in mainland Portugal.

• Madeira wine vinho da Madeira · Drink · Madeira

  Madeira is a fortified wine from the island of the same name, the main product of the region's economy and its symbol around the world.

• Pastel de nata · Dessert · Belém, Lisbon

  The pastel de nata is a small tart of crisp, flaky pastry filled with egg custard and baked at very high heat until the top is scorched in spots.

Food of Portugal

Dishes like Poncha in other countries

Same type of dish and similar main ingredients as Poncha:

• Asturian cider sidra asturiana · Drink · Asturias, Spain

  Cider is the drink of Asturias.

• Calvados · Drink · Normandy, France

  Calvados is the apple brandy of Normandy.

• Şalgam şalgam suyu · Drink · Adana, Türkiye

  Şalgam is a dark red, sour, slightly salty drink made by fermenting purple carrots and turnip with bulgur and salt in barrels for several weeks.