The Cape Verdeans have been on Martha’s Vineyard for centuries. Able fishermen, they were among those who went out on the whaling ships commanded by Edgartown sea captains. Their bravery at sea is legendary; their prowess in the kitchen is less well known, but no less awesome. They’ve given us the hearty, quick meal known affectionately as “jag.” The trick with jag is to get the right consistency. A Cape Verdean tests it by standing a teaspoon in the middle of the pot. If it falls too easily, there’s too much water; if it stands firm, there’s not enough. Use your own judgment. This recipe was given to me by Carleen Cordwell, a New Bedford native who spends time on the Vineyard.
SERVES 4
Heat the olive oil in a heavy saucepan over medium heat. Add the onion and linguiça and sauté for about 2 minutes, or until the sausage has rendered some of its fat. Add the garlic and paprika and continue to cook, stirring, for 3 minutes, or until the sausage is heated through and the onion is translucent but not brown.
Add the water and bay leaves, season with a little salt and pepper, cover, and bring to a boil. Add the beans and their liquid and the rice and stir to make sure that all of the ingredients are well mixed. Cover, reduce the heat to low, and cook for about 30 minutes, or until the rice is tender.
Remove and discard the bay leaves. Taste and adjust the seasoning with the salt and pepper. Serve hot.