Jagacida is one of the many variations of rice in Africa. The dish is a simple Cape Verdean favorite, cooked with local linguica, bay leaves, onions, paprika, garlic, red beans, and rice.
If you love different variations of rice like jollof, bariis, waakye, skoudehkaris, pilau rice, or general African dishes, you’ll also appreciate the taste of jagacida.
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Below is the step-by-step guide to preparing the authentic Cape Verdean jagacida.
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How to Prepare Jagacida
Ingredients
- Salt to taste
- 2 bay leaves
- 1 ½ cups of rice
- 1 tbsp of paprika
- 2 onions, minced
- 3 tbsp of cooking oil
- 2 cups of vegetable broth
- 3 cloves of garlic, minced
- 14 oz can of red kidney beans
- 1 lb of linguica (sausages), chopped
Instructions
- Pour the oil into a saucepan and heat until hot
- Add the linguica and fry until half-cooked
- Add the onion and sauté for 3 minutes
- Add minced garlic and stir
- Pour in the chicken broth and salt to taste
- Add paprika, washed rice, red kidney beans and bay leaves
- Stir the jagacida, cover it and lower the heat
- Allow the rice to cook for 25-30 minutes until the rice absorbs the rice
- Remove the bay leaves, and serve
Tips for Preparing Jagacida
- You can use any type of sausage of your choice.
- For the broth, you can use chicken or beef broth if vegetable broth is unavailable.
- Use long-grain rice to prevent the jagacida from sticking.
- Add a protein of your choice, like chicken or meat.
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Video source: Lola Cam
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Lola shares unique cooking videos on her YouTube channel.
Cape Verdean Jagacida
Equipment
Ingredients
- Salt to taste
- 2 bay leaves
- 1 ½ cups of rice
- 1 tbsp of paprika
- 2 onions minced
- 3 tbsp of cooking oil
- 2 cups of vegetable broth
- 3 cloves of garlic minced
- 14 oz can of red kidney beans
- 1 lb of linguica sausages, chopped
Instructions
- Pour the oil into a saucepan and heat until hot
- Add the linguica and fry until half-cooked
- Add the onion and sauté for 3 minutes
- Add minced garlic and stir
- Pour in the chicken broth and salt to taste
- Add paprika, washed rice, red kidney beans and bay leaves
- Stir the jagacida, cover it and lower the heat
- Allow the rice to cook for 25-30 minutes until the rice absorbs the rice
- Remove the bay leaves, and serve
Video
Nutrition
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