Cape Verdean Bean and Sausage Stew (Jagacida)

READY IN: 50mins
Recipe by Engrossed

From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. Cape Verde Islands.

Top Review by breezermom

Very, very tasty! I used fresh butter beans, because I had them. Also I halved the recipe, but left the sausage content the sausage! Very easy to make, and reminded me of jambalaya. Didn't turn out like a I said, more like a jambalaya. Very thick.

Ingredients Nutrition


  1. Heat the olive oil in a heavy saucepan and sauté the onion and sausage for about 2 minutes.
  2. Add the garlic and paprika and continue to cook for 3 minutes, or until the onion is translucent and the sausage is cooked.
  3. Add the water, salt, pepper, and bay leaves.
  4. Cover and bring to a boil.
  5. Add the beans and rice and stir to make sure that all the ingredients are well mixed.
  6. Cover and simmer over low heat for about 35 minutes.
  7. Remove the bay leaves.
  8. Serve hot.

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