Caribbean Recipes

Carne Guisao/ Beef Stew

 
Carne Guisao/ Beef Stew
This dish is hearty and delicious, tender beef mixed with root vegetables and a slightly tangy tomato-based sauce.
Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner
Ingredients
  • Stew beef chuncks (bite size) 2lbs
  • Vegetable oil 2 tbsp
  • Sofrito 2 tbsp
  • Russet Potatoes 2 Large
  • Carrots 3-4
  • Barbecue sauce 2 tbsp
  • Crushed tomato 1 cup
Preparation
  1. Heat the oil in your IMUSA Dutch oven. Add the beef and sofrito, mix well to coat, cover and cook on low heat, stirring occasionally, until the beef has browned and softened, about 20 minutes.
  2. Stir in the barbecue sauce, crushed tomatoes, vegetables and 1 cup of water. Mix well. Cover again and cook for another 15-20 minutes until vegetables are tender.
 

Arroz con Gandules “Rice with Pigeon Peas”

Rice with Pigeon Peas "Arroz con Gandules "
Rice with Pigeon Peas is Puerto Rico's national dish. Any special occasion meal in Puerto Rice would not be complete without Arroz con Gandules. The rice gets a deliciously unique flavor from the ham, sofrito, and tomato sauce.
Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner
Ingredients
  • Long-grain white rice 2 cups
  • 15oz can of pigeon peas 1
  • 8oz can of tomato sauce 1
  • Sofrito 2 tbsp
  • Diced cooking ham 1 cup
  • Salt & pepper To taste
Preparation
  1. In the IMUSA caldero, heat oil over medium heat. Add the tomato sauce, sofrito and ham, mix well to coat. Cover and cook over low heat until it begins to simmer; about 10 minutes.
  2. Stir in the rice and mix well to coat. Add 4 cups water and raise the heat. Once the mixture has come to a boil, add salt & pepper, (taste the water) reduce the heat to low and cover.
  3. Cook uncovered, stirring frequently until the rice is moist and the water is mostly evaporated-5 to 10 minutes.
  4. Add additional salt & pepper (if needed) and serve immediately.
 

Sweet Plantain Soup

Sweet Plantain Soup
Plantains are found in just about every type of dish in the Caribbean - even soup! This unique soup has a slightly sweet taste due to the ripe plantains that are used.
Author:
Cuisine: Caribbean
Recipe type: Appetizer, Soup, Lunch, Dinner
Ingredients
  • olive oil 2 tablespoons
  • large onion 1
  • carrot 2
  • garlic cloves 6
  • chicken stock 12 cups
  • large ripened plantains 4
  • cumin 2 teaspoons
  • fresh cilantro 2 cups
  • heavy cream 1 cup
Preparation
  1. In an IMUSA STOCKPOT add oil and sauté’ onions, carrots, and garlic until soft, about 3-4 minutes.
  2. Add chicken stock, plantains, cumin, and cilantro and bring to simmer. Simmer for 30 minutes.
  3. Turn off the heat and using tongs or a slotted spoon remove about half of the sliced plantains and set aside.
  4. Use an immersion blender to purée the soup inside the IMUSA STOCKPOT until smooth. Alternatively, you may purée batches of the soup in
  5. a blender.
  6. Add reserved plantains back to the soup and mix in the heavy cream. Bring soup back to heat and serve.
 
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