Caribbean Recipes

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.
Recipe type: Appetizer, Soup, Lunch, Dinner
Cuisine: Caribbean
  • 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
  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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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.
Recipe type: Lunch, Dinner
Cuisine: Caribbean
  • 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
  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.

Reuben Cuban Pressed Sandwich

Reuben Cuban Pressed Sandwich
This recipe is a fun take on the traditional Cuban pressed sandwich, adding in a twist with sauerkraut and thousand island dressing!
Recipe type: Lunch, Dinner, Snack
Cuisine: Caribbean
  • Roasted pork ½ Lbs
  • Ham ½ Lbs
  • Swiss cheese 4 Oz.
  • Sauerkraut 2½ Cups
  • Bottled thousand island dressing 5 Tbsp
  • Hotdog buns
  1. Preheat your IMUSA SANDWICH PRESS.
  2. In the meantime cut hotdog buns all the way through until you have two separate pieces. Divide pork evenly on one half of bread.
  3. Spread 1⁄2 cup sauerkraut on top of each slice of pork. Evenly disperse the ham and cheese on top of the sauerkraut and top with the bun.
  4. Place sandwiches on the IMUSA SANDWICH PRESS and gently press down, making sure that the sandwiches don’t move.
  5. Toast for about 3 minutes, or until cheese is fully melted.
  6. Remove and open each sandwich and generously spread a spoonful of thousand island dressing. Cut in half with a serrated knife and serve immediately.
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