My godmother is Cape Verdian, but we've lost touch over the years and the recipe has been in limbo. Thanks so much for posting it. Tastes as good as I remember.
I haven't tried this recipe, but I too am Cape Verdean and use a similar recipe, but use Jasmine rice, which is sooooo flavorful in itself, I also use a packet of Goya Sazon, and a packet of Goya chicken bouillon (pollo con tomate) for flavor rather than paprika, garlic powder and salt and pepper to taste. It is absolutely delicious and goes with most anything. Glad to see Cape Verde represented on this site!
What a nice, different and savoury rice side dish! It reminds me of haitian "riz national". No catsup on mine, just as is to accompany ribs and roasted asparagus. Thanks for the nice discovery!
Great recipe! For a meaty jag sautee chopped linguicia with onions to start (some added kale is always great too). For a "summer jag" add chopped zuchini and summer squash! Yuummm
I love this dish!!!!!!!!
YUMMMMMMMMM. The dish is simple and delicious. My Husband is from Cape Verde & when I made the dish he recognized it as a dish from his island. That made me feel good! Of course I served this with fried eggs (over easy). I used dried kidney beans and cooked them in my slow cooker. Thank you so much! Please share more Cape Verdean recipes (do you have one for Cachupa?).
Oh, yum! I toned down the rice and spices for three servings but kept the amount of onion and beans the same. Great!
I was trying to find this recipe for so long because my nana used to make it but because of her senility she couldn't remember the recipe...Thank you...it was great..
Love this recipe, and the story behind it. The flavours are super; the bay leaf/smoked paprika combination works so well. I made this as a drastically scaled down, 2 portion dish. Proportinally this means I used more bay leaf than specified recipe, but it wasn't overpowering. I reckon this would also be good served cold as a rice salad. An uncontested 5 stars awarded by Mr and Mrs B.