Cape Verde Islands Jagacida Recipe

Cape Verde Islands is home to many American-Cape Verdean's ancestors, many of the old fashioned easy to make dishes are still loved today. Rice is a common dish among many cultures, each ethnic group has there own special ingredients and touches to make their rice unique and flaverful. Jagacida is a rice and bean dish that Cape Verdeans enjoy with many side dishes, Jag and Linquica is popular.

INGREDIENTS
1 half onion diced
1 bulb of garlic diced (more or less depending on your taste)
1 Tbs butter or margerine
2 Tbs oil
1 tsp Gravy Master
1 tsp salt
1 tsp pepper
1 Bay leaf
2 Tbs finely chopped Parsley
2 Tbs Paprika (or season to your likings)
3 Cups of Water
1 1/2 Cups of White Rice
1 can red kidney beans or black beans as pictured above
(Substitute: 1 cup dry beans, soaked over night and boiled till tender)

In a medium size pot melt the butter over low heat, add oil, diced onion, diced garlic, gravy master, parsley, paprika, salt, pepper, and bay leaf let it cook slowly until the garlic and onion is soft and infused with the liquid. [The smell will make your mouth water]

Drain the liquid from the beans, saving just a little, add to pot and let simmer, stirring often so the beans absorb the flavors.

Add water, turn up the heat and bring to a boil. Add rice, return to boil, and stir constantly for about three to four minutes, lower heat, cover and let simmer until rice is tender and water is absorbed.

Tips: Leftover Jag taste great fried with onions and served with fried Linquica. And that's not all, another Cape Verdean old time favorite, a hearty breakfast of reheated jagacita served with fried eggs, portugese sausage and toast for breakfast. Yep, what better way to start the day than with a good meal, breakfast is the most important meal of our day so forget the donut or bagel, try this instead. Guarantee you won't be hungry in an hour!