Best 4 Cape Verdean Bean And Sausage Stew Jagacida Recipes
Jagacida, pronounced zha-gah-see-da, is a hearty and flavorful Cape Verdean stew made with hominy, beans, and sausage. It's a popular dish in Cape Verde, a group of islands off the coast of West Africa, and is often served with rice, cachupa, or funchi (a cornmeal dish). Jagacida is a versatile dish that can be made with a variety of beans, such as black beans, kidney beans, or pinto beans. It can also be made with different types of sausage, such as linguiça, chorizo, or kielbasa. The stew is typically seasoned with garlic, onion, tomatoes, and chili peppers, and can be made as spicy or mild as desired. This article includes two recipes for jagacida: a traditional recipe and a vegan/vegetarian recipe. The traditional recipe uses linguiça sausage and black beans, while the vegan/vegetarian recipe uses plant-based sausage and a variety of beans. Both recipes include detailed instructions and a list of ingredients.
Let's cook with our recipes!
JAGACIDA (JAG) - BEANS AND RICE FROM CAPE VERDE
Although I'm posting this for the 2005 World Tour, this is for me a dish from childhood. My Cape Verdean mother made this often and served it with tuna fish cakes. I loved mine smothered in catsup. This makes a huge batch and we often served it reheated with more onions, linguica and fried eggs for breakfast the next day. Traditionally, it is made with kidney or lima beans but I remember Nana (my grandmother) making it with peas to accommodate my bean-hating aunt. Enjoy!
Provided by justcallmetoni
Categories White Rice
Time 42m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut up onions in a 2 quart pan and simmer until golden brown in oil.
- Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste.
- Bring to a boil and add 3 cups of rice. Lower heat, add beans (), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked.
- Turn off stove and let stand.
Nutrition Facts : Calories 230.6, Fat 2.9, SaturatedFat 0.4, Sodium 109.7, Carbohydrate 45, Fiber 2.9, Sugar 1.1, Protein 5.2
CAPE VERDE JAGACIDA (PORTUGUESE RICE)
A scrumptious rice dish that you can enjoy with just about anything.
Provided by International Cuisine
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oil in a sauce pan and fry the sausage, season with salt and pepper
- Add the onions and garlic stir until onions are tender but taking care not to burn garlic
- Add water, tomato paste, bay leaf, and mix together well.
- Add in the lima beans and rice stirring to combine, bring to a boil
- Turn down to simmer and cover. Cook 20-30 minutes until liquid is absorbed and rice is tender.
- Remove the bay leaf and serve.
Nutrition Facts : Calories 682 kcal, Carbohydrate 30 g, Protein 32 g, Fat 47 g, SaturatedFat 16 g, Cholesterol 99 mg, Sodium 1463 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
CAPE VERDEAN BEAN AND SAUSAGE STEW (JAGACIDA)
Make and share this Cape Verdean Bean and Sausage Stew (Jagacida) recipe from Food.com.
Provided by Engrossed
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a heavy saucepan and sauté the onion and sausage for about 2 minutes.
- Add the garlic and paprika and continue to cook for 3 minutes, or until the onion is translucent and the sausage is cooked.
- Add the water, salt, pepper, and bay leaves.
- Cover and bring to a boil.
- Add the beans and rice and stir to make sure that all the ingredients are well mixed.
- Cover and simmer over low heat for about 35 minutes.
- Remove the bay leaves.
- Serve hot.
Nutrition Facts : Calories 337.4, Fat 8.3, SaturatedFat 1.2, Sodium 297.6, Carbohydrate 57.9, Fiber 7.4, Sugar 1.5, Protein 9.2
JAGACIDA (PORTUGUESE JAG)
My mother came from a mixed family because my Grammie was married twice, the first time to a Portugue...Mom's sister Susan is one of her half-Portugue siblings...When I was a kid, Aunt Sue used to make this Portugue Jag all the time...I used to beg her to make it and invite us (my siblings and I) for lunch...Sometimes she said NO, but when she said YES it was heavenly...I never got the recipe, much to my disappointment, but I think I've been able to reconstruct it...Here it is!
Provided by CookinwithGas
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a 2 quart saucepan; Fry linguica, seasoning with salt and pepper.
- Add onions and garlic, sauteeing until onions are tender and translucent; be careful not to burn the garlic.
- Add water, tomato paste, and bay leaves, stirring until the tomato paste is dissolved. Add lima beans and rice, stirring to combine; bring to a boil on high temperature
- When it is boiling, turn to medium low heat and cover, cooking 20-30 minute
- Check occasionally, stir to avoid sticking, lowering the heat a smidge further if needed; rice should be fairly dry when cooked completely.
- Remove the bay leaves before serving.
- NOTE: if you'd like to lower the fat a little, try Gaspar's turkey linguica, it's sold in the same section as the kielbasa, chorizo, etc.
- NOTE: Can this be done with brown rice? I don't know -- but if some kind soul is willing to try, please post a review with your results!
Nutrition Facts : Calories 220.1, Fat 2.1, SaturatedFat 0.3, Sodium 112, Carbohydrate 44.3, Fiber 2.3, Sugar 1.1, Protein 5.1
Tips:
- To add a smoky flavor to the stew, use smoked sausage or kielbasa instead of regular sausage.
- If you don't have any canned diced tomatoes, you can use fresh diced tomatoes instead. Just be sure to cook them down for a few minutes before adding the other ingredients.
- For a thicker stew, add a cornstarch slurry made with 1 tablespoon of cornstarch and 1 tablespoon of water. Stir the slurry into the stew and bring to a simmer until thickened.
- Serve the stew with rice, mashed potatoes, or bread.
Conclusion:
Cape Verdean bean and sausage stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give this Cape Verdean classic a try.
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