🇨🇻 Cape Verdean Cuisine

Djagacida

Bean Stew

Prep Time 20 min

Servings 6

Difficulty Medium

Calories 326 kcal

A thick, satisfying Cape Verdean bean stew simmered with corn and seasoned with garlic, onion, and bay leaves — the vegetarian heart of island cooking.

Ingredients

400g dried kidney beans, soaked overnight
200g dried hominy corn, soaked overnight
1 large onion, diced
4 cloves garlic, minced
2 tbsp olive oil
2 bay leaves
1 tsp cumin
Salt and black pepper
1.5L water
Fresh cilantro for garnish

Instructions

1 Drain soaked beans and corn. Place in a large pot with fresh water.
2 Bring to a boil, then reduce heat and simmer 1 hour until beans and corn are nearly tender.
3 In a separate pan, sauté onion and garlic in olive oil until golden.
4 Add the sautéed aromatics, bay leaves, and cumin to the pot.
5 Continue simmering 30 min until thick and creamy. Season with salt and pepper.
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.