Tonight, we had leftover jagacida (jag) for dinner. Jagacida is the first (and so far, only) Cape Verdean dish I have learned to make. My mother-in-law makes many wonderful Cape Verdean dishes, but jag is definitely my favorite, so it’s the one I’ve mastered for now. My husband’s family came from the Cape Verde islands several generations ago (his grandmother and mother were both born in Massachusetts). Since everyone always asks, “Where is Cape Verde?”, I will provide a map for you:
I am proud to say that I already knew where Cape Verde was before I started dating Domingos, for the record. (Not that my geography is usually all that hot). Cape Verde was settled by Portugal in the 15th century, so their cuisine has a heavy Portuguese influence.
Jag is delicious, and easy to make. Here is the recipe I use:
2 tablespoons olive oil
1 large onion, finely chopped
1 tablespoon garlic, minced
1/2 teaspoon pepper
1 1/2 pounds linguiça (if you can’t find linguiça, a Portuguese sausage, substitute another sausage of your choice)
4 cups water
1 tablespoon tomato paste
3 large bay leaves
1 teaspoon adobo powder
1 teaspoon paprika
1 can kidney beans, rinsed and drained
2 cups long grain white rice
Heat the oil in a large saucepan. Fry the onion and garlic until onions are tender and translucent; then add the sausage and pepper. Add the water, tomato paste, bay leaves, adobo powder, and paprika, stirring until the tomato paste is dissolved. Add kidney beans and rice, stirring to combine. Bring to a boil on high temperature. After it boils, turn to medium-low heat and cover, cooking 20-30 minutes. Check occasionally and stir to avoid sticking. Remove the bay leaves before serving.