A thick, satisfying Cape Verdean bean stew simmered with corn and seasoned with garlic, onion, and bay leaves — the vegetarian heart of island cooking.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: earthenware bowl
Garnishes: cilantro, olive oil drizzle
Accompaniments: crusty bread
Instructions
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1
Drain soaked beans and corn. Place in a large pot with fresh water.
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2
Bring to a boil, then reduce heat and simmer 1 hour until beans and corn are nearly tender.
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3
In a separate pan, sauté onion and garlic in olive oil until golden.
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4
Add the sautéed aromatics, bay leaves, and cumin to the pot.
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5
Continue simmering 30 min until thick and creamy. Season with salt and pepper.
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6
Serve garnished with fresh cilantro and a drizzle of olive oil.
Did You Know?
Djagacida is considered the ancestor of cachupa — a simpler, older version that predates the addition of meat.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- ladle
Garnishing
cilantro, olive oil drizzle
Accompaniments
crusty bread
The Story Behind Djagacida
Djagacida is one of Cape Verde's oldest dishes, predating Portuguese colonization. Made from the archipelago's most fundamental ingredients — beans and corn — it represents the culinary foundation upon which the more elaborate cachupa was eventually built.
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