Back in the cooking saddle after being completely pampered at Lokal's Supper Club last night, we traveled to the Cape Verde islands via tabletop tonight with two savory dishes and one sweet. Cape Verde is an archipelago comprised of ten islands off the coast of western Africa. Before being discovered by Europeans in the mid 15th century, the islands were uninhabited; then they became a Portuguese colony and a stronghold in the Trans-Atlantic slave trade. The Cape Verde cuisine is mostly based on fish, beans, and rice. And in that vein, I selected Jagacida, a traditional Cape Verdean recipe for beans and rice flavored with smoked paprika, and Caldo de Peixe , a one-pot stew of fish cooked with a mixture of fruits and root vegetables. Jagacida (Rice and Beans) cooked rice 1 can organic kidney beans smoked paprika, freshly ground smoked sea salt, freshly ground flower pepper, to taste Heat the partially drained beans in a pan, seasoning to
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