Cabo Verdean Djagacida (Rice and Beans with Meat)

Name: Cabo Verdean Djagacida (Rice and Beans with Meat)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Cabo Verde
Ingredients: 2 cups long-grain rice; 1 cup dried black-eyed peas, soaked; 500g chicken or beef, cut into pieces; 1 onion, chopped; 2 tomatoes, chopped; 3 cloves garlic, minced; 2 tbsp olive oil; 1 bay leaf; 4 cups water or stock; Salt and pepper to taste

6 servings20 min prep60 min cookMedium Cabo Verde

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The Story Behind It

The Tale of Cabo Verdean Djagacida (Rice and Beans with Meat)

Story updated September 17, 2026

Cabo Verde's cuisine blends Portuguese colonial staples with West African and Atlantic Creole traditions shaped by the islands' history as a transatlantic trade waypoint. Djagacida, a hearty rice and bean dish enriched with meat, reflects the resourceful, one-pot cooking style common across the archipelago, where imported rice met local beans and whatever protein was on hand.

Ingredients

Scale:· 6 servings

2 cups long-grain rice
1 cup dried black-eyed peas, soaked
500g chicken or beef, cut into pieces
1 onion, chopped
2 tomatoes, chopped
3 cloves garlic, minced
2 tbsp olive oil
1 bay leaf
4 cups water or stock
Salt and pepper to taste

Instructions

1Boil the soaked black-eyed peas in water until just tender, about 30 minutes, then drain and reserve.
2Heat olive oil in a large pot and brown the chicken or beef pieces.
3Add the onion and garlic, cooking until softened.
4Stir in the chopped tomatoes and bay leaf, cooking until they break down into a sauce.
5Add the reserved beans, rice, and stock, stirring to combine.
6Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the rice is tender and liquid is absorbed.
7Season with salt and pepper, fluff gently, and serve hot as a hearty one-pot meal.

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