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About
A Portuguese-influenced local dish of rice and lima beans originating from the Fogo and Brava islands in the Sotavento Islands. It is commonly served alongside fish or meat throughout Cabo Verde.
Flavors, dishes and restaurants
Cuisine
Djagacida, or simply 'Jag', is one of the most fundamental staples in home kitchens across the Sotavento Islands. Beans grown in the volcanic soils of Fogo island specifically add character to this dish.
Flavored with regional spices and smoked meats, this rice variation reflects the simplicity and richness of Cabo Verde culinary culture. To explore the food culture further, you can visit the villages of Fogo island using the Map.
Ingredients
- 2 cups long-grain rice
- 1 cup cooked lima beans or kidney beans
- 150g chouriço or linguica sausage, diced
- 1 large onion and 2 cloves of garlic, finely chopped
- 1 teaspoon sweet paprika
- 3 cups chicken or vegetable broth
Preparation
- In a large pot, fry the diced sausage until it releases its oils.
- Add the onion and garlic and sauté until softened.
- Stir in the paprika, then add the beans.
- Add the broth and bring to a boil.
- Stir in the rinsed rice, reduce heat, cover, and simmer for about 20 minutes until the liquid is absorbed.
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Practical notes before you go
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3
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