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    Home » Recipes » Side Dish

    Cape Verde Jagacida (Portuguese Rice)

    December 11, 2014 By Darlene at International Cuisine

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    A bowl of Rice with Sausage called Jag.

    This Cape Verde side called Jagacida is simply known as “Jag”. There are many versions of this dish so you can get as creative as you would like. Depending on how many things you add, it could easily work as a nice lunch as well. I love the Linguica sausage it is delicious but feel free to substitute a turkey or chicken sausage for a lower calorie side. Serve this Cape Verde jagacida with some octopus stew and a simple green salad for an authentic and delicious Cape Verde meal.

    Cape Verde JagacidaWhat do you like to put in your jagacida recipe?   I would love to hear about it as I know there are so many wonderful options. Be sure to let me know in the comments below.

    Did you know that Cape Verde is also called Cabo Verde and is an island off the coast of  West Africa?  When the island was discovered and colonized by the Portuguese in the 15th century, it was uninhabited.  The island became a trading center for African slaves which was abolished in 1876. Today it has one of the most stable governments in Africa.

    If you would like to learn more about the food and culture of Cape Verde be sure to check out "Our Journey to Cape Verde" plus get more great recipes like Cape Verde jagacida with that delicious Portuguese influence.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

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    4.13 from 47 votes

    Cape Verde Jagacida (Portuguese Rice)

    A scrumptious rice dish that you can enjoy with just about anything.
    Course Side Dish
    Cuisine Cape Verde
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 4
    Calories 682kcal
    Author International Cuisine

    Ingredients

    • 1 ¼ cup long grain white rice
    • 2 ½ cups water
    • 1 large bay leaf
    • 1 lb. Linguica sausage or turkey sausage equivalent
    • 1 tablespoon tomato paste
    • 1 cup frozen lima beans
    • 1 medium onion chopped
    • 2 cloves garlic minced
    • ¼ teaspoon white pepper
    • 1 tablespoon olive oil.

    Instructions

    Instruction

    • Heat the oil in a sauce pan and fry the sausage, season with salt and pepper
    • Add the onions and garlic stir until onions are tender but taking care not to burn garlic
    • Add water, tomato paste, bay leaf, and mix together well.
    • Add in the lima beans and rice stirring to combine, bring to a boil
    • Turn down to simmer and cover. Cook 20-30 minutes until liquid is absorbed and rice is tender.
    • Remove the bay leaf and serve.

    Nutrition

    Calories: 682kcal | Carbohydrates: 30g | Protein: 32g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 99mg | Sodium: 1463mg | Potassium: 734mg | Fiber: 3g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 6.8mg | Calcium: 42mg | Iron: 3mg

     

    More Cape Verde/Cabo Verde

    • Cape Verde-Caldo Verde (Portuguese Kale Soup)
    • Cape Verde-Octopus Stew (Polvo a Modo Ze De Lino)
    • Cape Verde Salad
    • Cape Verde Gufong (Fried Pastry)
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    Filed Under: Cape Verde/Cabo Verde, Recipes, Side Dish

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    Reader Interactions

    Comments

    1. Jeff Francis

      November 23, 2015 at 4:36 pm

      My grandmother always used lima beans in her jagacida which was one part white rice to two parts warter. My mother would alter between lima beans and green peas. Myself, I prefer frozen peas with pearl onions. One ingredient my family has never used in jagacida was tomato paste or tomato sauce. We do use a small amount of sweet paprika - 1 tsp for each cup of rice, lots of diced onion (one large onion), and 2 cloves diced garlic.
      One desired result has always been firm cooked rice.

      • Darlene at International Cuisine

        November 23, 2015 at 8:07 pm

        Thanks for sharing the way you and your family have made this delicious dish with a few subtle variations. I look forward to trying it with peas, onions and sweet paprika. That is the beauty in sharing, thanks!

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