Cape Verdean Jagacida
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.
Equipment
Non-stick cooking pot
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
Serving: 1gCalories: 241kcalCarbohydrates: 25gProtein: 5.2gFat: 12.3gSaturated Fat: 3.8gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 5.6gCholesterol: 17.6mgSodium: 1186.6mgPotassium: 390.6mgFiber: 4.6gSugar: 0.5gVitamin A: 89IUVitamin C: 18.1mgCalcium: 8.1mgIron: 19.6mg