Recipes from Cape Verde: Jagacida (Rice)

Recipes from Cape Verde


Country: Cape Verde
Course: Side
Makes: 4-6 servings


  • 1/2 onion, diced
  • 1 garlic clove, diced
  • 1 tbsp butter or margerine
  • 2 tbsp oil
  • 1 tsp browning sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Bay leaf
  • 2 tbsp parsley, finely chopped
  • 2 tbsp paprika
  • 3 cups water
  • 1 1/2 cups of white rice
  • 1 can red kidney beans or black beans


  1. Melt the butter over low heat, then add all the ingredients except the water, rice and beans. Continue to cook over low heat until the onions and garlic are soft.
  2. Drain most of the liquid from the beans. Add the beans and the remaining liquid to the pot and simmer for about five minutes, stirring often.
  3. Add the water and bring to a boil.
  4. Add the rice and return to a boil. Let boil for two or three minutes, stirring constantly. Then lower the heat, cover and simmer for 15 to 20 minutes, or until all the water has been absorbed and the rice is done.