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.
What 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.
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Cape Verde Jagacida (Portuguese Rice)
- 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.
- 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.
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
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!