Soups and Stews

Caribbean Stewed Chickpeas

Carlos Mirasierras


2 cups of boiled chickpeas ½ pound of chicken ½ pound of pork chop meat 3 sausages 2 onions 1 red pepper 1 hot 4 garlic cloves 4 potatoes 2 carrots, diced 1 stalk of celery ½ bunch coriander ½ bunch cilantro 4 cups of chicken broth 1/3 cup of tomato paste Oregano to taste 2 tbsp of oil Salt and pepper to taste


Cut the chicken into pieces, season with the 2 garlic cloves, the oregano and the pepper. Cut the chops and sausages into 4 pieces. Put a pan on the fire ring  with 2 tbsp of  oil and sauté the chicken, then add the chop meat and the sausages. Add the onion when the meat is tender, and the remaining garlic, the pepper, paprika and salt and the pepper cut into small dice. Cook for 3 minutes and add the chickpeas, vegetables and the celery cut into dice. Add the chicken broth, tomato paste, potatoes, the carrots and cook over a medium heat for 15 minutes. Serve with white rice and… Que aproveche!.


Caribbean goat stew

89. Caribbean goat stew Carlos Mirasierras

Ingredients: Salt and freshly ground pepper; 2 pounds boneless goat meat, cubed; 4 tablespoons olive oil; 1 tablespoon grated ginger; 1 large onion, diced; 4 garlic cloves, minced; 3 large carrots, chopped; 3 stalks celery, chopped; 1 scotch bonnet pepper (or 1 teaspoon scotch bonnet pepper sauce); 5 tablespoons curry powder; 1 bay leaf; 1 tablespoon ground allspice; 1 teaspoon ground cinnamon; 1 tablespoon tomato paste; 2 cups chicken or beef stock; 1 cup water or white wine; 2 tomatoes, chopped; 4 Yukon Gold potatoes, cut into 1.5 “chunks; ¼ cup chopped parsley.

Preparation: Season the goat meat with salt and pepper and pat dry. Brown the goat (in batches) in olive oil over medium heat. Remove from the pan and set aside. Add onions and ginger to the pan and cook until soft, some 5 minutes. Add the garlic, carrots, celery, scotch bonnet pepper (if using), curry powder, bay leaf, allspice and cinnamon. Cook and stir another 5-10 minutes.

Add the tomato paste, stock and water (or wine) to the pan. Return the goat meat to the pan. Bring to a simmer, then cover with a lid and cook for 40 minutes on low heat. After 40 minutes, add in the potatoes and tomatoes. Cook for an additional 30 minutes. Taste for seasonings and heat. Add salt and freshly ground pepper as needed. Sprinkle with parsley before serving. ______________________________________________

Cuban Ajiaco

56. Cuban Ajiaco Carlos Mirasierras

Ingredients (4-6 servings): 1 Lb. Beef jerky; 2 tender, green bananas; 1 large yuca; 1 piece of pumpkin; 1 small bunch coriander; 1 pinch black pepper; 1 lb. pork jerky; 2 yams; 2 taros; 2 sweet potatoes; 1 chayote; 2 sweet corn cob; 1 pinch of cumin; 2 lemons, saffron and salt.

Preparation: Put 3 liters of water in medium casserole, and add in a pound of beef jerky – which has been previously in hot water- a pound of pork jerky, an onion, cut into quarters and three cloves of mashed garlic. Bring all to a boil for one hour, skim the fat and add in the following ingredients, which must previously be peeled and rubbed with lemon: tender green bananas, yams, taros, sweet potatoes, pumpkin, cassava, chayote and sweet corn; boil all these ingredients for another hour. Mash all the spices, that is, the coriander, cumin, black pepper and a little saffron; next, get a little piece of cooked taro from the casserole, add it to the mashed species in the mortar. Now you can add in mixture to the rest of ingredients; add some lemon juice, and season to your taste. proves to protrude sour. Boil for another half hour, taking care to stir continuously to avoid the ingredients stick to the bottom of the casserole. ______________________________________________

Caribbean stew of red beans

69. Caribbean stew of red beans Carlos Mirasierras

Ingredients: 250 grams of red beans; 500g rump; 1 large onion; 3 cloves garlic; 250g tomato puree; 1 generous tablespoon cumin; 2 generous tablespoons of ground pepper; salt and pepper; some parsley; white rice to accompany; parsley for garnish.


Cook the beans in a pressure cooker for 45 minutes from the moment the PC starts whistling. With no pressure cooker, the cooking time may last up to 2-3 hours. Cook the rice separately and set aside. Cut the onion and garlic, and the meat into cubes. Sauté the onion with the garlic in a pan and when translucent, remove from the pan. In the same pan cook the meat with a little salt. When browned pour in the, add cumin and chili powder.

Cook all together for 2 minutes. Add in the tomato sauce and the cooked beans. Let it cooked, with a lid on a low heat for half an hour Serve with the hot white rice. Garnish with chopped parsley.


Chicken stew

70. Chicken stew Carlos Mirasierras

Ingredients: 8 chicken pieces; ½ kg potatoes, peeled and cubed; 3 tomatoes, peeled, seeded, cut into small cubes; 1 red onion, cut into small cubes; ½ pepper cut into small cubes; 1 cup shelled peas; 2 carrots, peeled and cut into cubes or slices; ½ cup chicken broth or ½ cup water;¼ cup vinegar; 1 tablespoon minced garlic; 1 tbsp ground red pepper sauce; 1 tbsp yellow pepper; 1 tsp Ajinomoto (MSG); 1 tsp pepper; 1 tsp cumin; 1 tsp. ground oregano; 3 tbsp oil; 2 tsp salt or to taste.

Preparation: Season the chicken with salt, pepper, cumin and Ajinomoto. Then, put the oil to heat in a pot, add the chicken and brown it slightly to sear it. Add the onion and tomatoes, cover with a lid and simmer for 15 minutes. Add the red pepper sauce, yellow pepper, pepper, garlic, adobo chicken and continue cooking. Add in the ground oregano and water or broth, peas and carrots. Cover and simmer until peas are cooked. Finally, add the potatoes and vinegar, cover and continue cooking for 10 minutes. Turn off heat and serve with white rice.


Caribbean fish stew

88. Caribbean fish stew Carlos Mirasierras

Ingredients: 1 lb. mahi mahi, cut into chunks; 1/2 lb. shrimp, peeled and deveined (tails ok); 1 can coconut milk; 2 medium heirloom tomatoes; 1 medium sweet potato / yam, diced small; 1/2 red onion, diced; 1 small jalapeno, diced; 2 cloves garlic, minced; 1 Tbsp. cumin; 1 large handful of chopped cilantro; salt and pepper.

Preparation: In a medium soup pot, heat coconut oil and add onion, garlic, and jalapeno. Stir until fragrant. Add mahi chunks and stir well. Next, add sweet potato, cumin, salt and pepper, as well as the cilantro and coconut milk. Stir and cover with a lid to cook for 5 mins.

Add shrimp and cook for 5 more mins. Add in the tomatoes and turn off heat. Taste and add more salt and pepper if needed. ______________________________________

Pigeon peas Stew

71. Pigeon peas Stew Carlos Mirasierras

Ingredients for the soup: 1.5 kg of beef meat; salt; 2 cups of pigeon peas, dry; 1 lb yucca, peeled and cut into small pieces ; 1 lb yams, peeled and finely chopped; 2 ripe but firm bananas, peeled; 6 cloves garlic, crushed; 12 cups water.

For the stew: 2 large onions, finely chopped; 6 stalks of green onions, chopped; 4 ripe tomatoes, chopped, skinless seed; 8 sweet peppers (Creole), chopped; ¼ cup oil; Achiote powder; ¼ tsp ground cumin (optional); 1 clove garlic, crushed; 2 tablespoons of white vinegar; pepper to taste; 1 pinch salt.

Preparation of the soup: Leave the pigeon peas to soak overnight in plenty of water and a teaspoon of salt; although, and before soaking the pigeon peas, clean them and discard those unfit for consumption.. First, soak the salted meat in water for at least 2 hours before starting the preparation. In a large pot pour 12 cups of water, bring to a boil and then add the pigeon peas. Next, lower the heat to medium-low, cover and cook for 40 minutes. After this time, add the previously drained and desalted meat, cut into pieces and continue cooking for 1 hour or until meat and pigeon peas are tender.

Add cassava, yams, ripe bananas, peeled and diced, crushed garlic and continue cooking over medium heat for 30 minutes or until everything is cooked, stirring frequently so that the ingredients may release nutritional substances to the soup. The final result is a thick soup, bearing in mind the amount of salt added and the desalted meat used to cook it.

The stew: Heat the oil In a skillet and sauté the onion until transparent, add the crushed garlic, tomato, pepper, cumin (optional), annatto, a pinch of salt, pepper to taste, and cook over medium heat for 15 minutes, stirring from time to time. Add the chives, vinegar and continue cooking for 3 minutes. Remove from heat. Serve the stew in a soup dish. Each dish must contain ingredients of the stew and a/some spoonful/s of the soup on top. Serve with a serving of cooked white rice.


Caribbean Chicken Stew

90. Caribbean Chicken Stew

Ingredients: 6 boneless chicken thighs; ¼ medium pumpkin; ½ butternut squash; 400ml coconut milk; 1 onion; 1 leek; 1 scotch bonnet; 1 pack Grace Cock Soup (if you cannot find it any use then a pack of chicken noodle soup); 1 chicken stock cube; 10g butter; 2tbsp corn starch.

Preparation: Roughly slice the onion and leeks, and cube the pumpkin and butternut squash into easily edible chunks. In a large saucepan, sweat the onions and leeks by softening the butter and then gently simmer the onions and leeks with the lid on the saucepan until they soften. Toss the chicken thighs in the corn starch, and add to the onions and leeks, frying for 2 or 3 minutes.

Add in the butternut squash, pumpkin, cock soup mix, coconut milk, stock cube and about 150ml of water. Then add in the scotch bonnet, leaving it whole. Season well. Let it simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked and the vegetables are soft. Then remove the scotch bonnet

Remove the chicken thighs and shred using two forks, then put back the meat into the stew. Serve with corn bread or tiger bread, to for the delicious spicy coconut juice.


Chicken Stew

91. Chicken Stew Carlos Mirasierras

Chicken Seasonings for Chicken Stew : 2 tsp Salt; 1/2 tsp Black pepper; 2 tsp Sugar; 3 large cloves garlic, minced; 2 stalk scallion (white part only), chopped.

Gravy for Chicken Stew: 1/2 cup Cooking oil (for frying chicken); 1 large onion, chopped; 1/4 each, red and green bell pepper, chopped; 1 sprig of thyme or 1 tsp dried; 1 tsp Pepper sauce; 1 Tbsp Tomato ketchup; 2 cups hot water; 1 tsp salt (to taste).

Preparation: It’s always advisable to wash the chicken under running water and dry it with kitchen paper. Next, season it with salt, black pepper, sugar, garlic and scallion (green onion). Marinate the chicken overnight before frying.

Remove scallion from chicken and fry it in cooking oil for 2 to 3 minutes on each side, until browned, on high heat. Remove chicken from pan. Remove half the cooking oil in pan and use the remaining oil to fry onions and bell peppers until onions are translucent. Add in thyme, hot pepper sauce, tomato ketchup and 1 cup of hot water and stir; taste the gravy and add 1 tsp of salt, if needed. Add the chicken to gravy.

Add in 1 cup of  hot water and turn heat to low and cover with a lid. Simmer for 30 minutes or until the chicken is tender and the gravy has thickened. Serve it up with steamed rice and vegetables or salad.


Caribbean Pepper Pot Soup

92. Caribbean Pepper Pot Soup Carlos Mirasierras

Ingredients for 6 servings: 1 tbsp olive oil; 2 pounds stewing beef, cubed; 2 tsp hot pepper sauce; 4 garlic cloves, minced; 3 sweet potatoes, cubed; 2 onions, finely chopped; 4 cups beef stock; 1 cup water; 1/4 cup tomato paste; 1 tsp chili powder; 1 tsp salt; 1/2 tsp pepper; 1 red pepper, diced; 1 green pepper, diced.

Preparation: In a large skillet, heat oil. Add beef and cook until meat has taken on a golden brown color on all sides. Transfer to slow cooker and add to it the garlic, sweet potatoes, onions, stock, water, tomato paste, chili powder, salt and pepper. Stir to mix well. Cover with a lid and cook on low heat for 8-10 hours, until veggies are tender and soup is bubbling. Add red and green pepper, hot sauce and mix well. Cover again and cook on high for 15-20 minutes before serving.


Dominican oxtail stew

94. Dominican oxtail stew Carlos Mirasierras

Dominican cuisine is a reflection of the Spanish and African influences that have had an impact on the social and cultural development of this country. The so-called Rabo encendido (burning oxtail) is a dish that has a great popularity and acceptance and which is characterized by its strong and spicy flavor. The preparation of this dish is more complex and longer than other dishes. It is in fact a delicacy for the most demanding palates.

Ingredients: 6 pounds of oxtail cut between vertebrae; 1 lemon cut in half; 1 tablespoon sugar; 1 teaspoon finely chopped garlic; 4 teaspoons oil; 2 green peppers cut into cube; half pound carrots cut into large cubes; 2 large onions; 8 tomatoes; 2 tablespoons celery; half a pound potatoes, cut into large cubes; 2 bouillon cubes; 1/2 cup capers; half cup oregano, finely chopped; 2 teaspoons vinegar; 2 teaspoons Tabasco sauce; . half teaspoon coriander; salt to taste.


Place the meat in pan and lay on it the herbs, garlic, vinegar, capers, spices and salt, and stir it all well. In a pot heat the oil, add the sugar until it takes on a dark brown color, but make sure it doesn’t burn. Add the meat it and stir. Cover and leave for a minute. Stir again. Add a few tablespoons of water so that the meat doesn’t stick to the pot. Continue this process until the meat is tender. Add remaining ingredients and 4 cups of water. Simmer over low heat adding some water if necessary. Serve hot with slices of avocado and white rice.


Pigeon peas stew with coconut

Pigeon peas are rich in potassium, magnesium, calcium, phosphorus and iron. They are highly recommended to fight viral diseases such common cold; stomach problems such as heartburn and even certain types of poisoning. It is a food that provides both balance and strength to the body thanks to its wonderful and natural properties. .

Ingredients: 1 chicken breast; 2 Italian sausages; 2 Chops; 1 cubanela chili; 2 onions; 5 cloves garlic; 1 bunch cilantro; ½ spring of culantro; 2 cups Pigeon Peas; 2 cups coconut milk; 1 teaspoon oregano; 3 cups vegetable broth; 3 small Cassava Bananas; 2 bananas ¼ pound of pumpkin; 1 tablespoon olive oil; salt and pepper to taste.

Preparation: Cut the chicken into chunks, season and add garlic, and oregano. Fry the chicken chunks in oil, and when golden brown, add the sausages and chops cubed. Simmer for 10 minutes on low heat. Cut the onion and pepper into cubes and add them to the meat; season with pepper. Add the pigeon peas, coconut milk and cover the pot with a lid. Cut the the bananas cassava, banana sand pumpkin into dice, and add them to the pot together with the vegetable broth and rest of veggies; season if necessary. Let cook for 20 minutes to allow flavors to combine, and serve hot with white rice.


Cream of celery and shrimp

96. Cream of celery and shrimp Carlos Mirasierras

Ingredients: 2 shrimp; 2 red onions, diced; 6 cloves garlic, minced; 1 tablespoon oil; 1tablespoon butter; ¼ cup milk cream; 1/3 cup white wine; ½ carrot, cut into cubes; 2-3 celery stalks, cut into pieces ;1 bouquet garni; some vegetables; salt and pepper.

Preparation: First step: remove the heads of the shrimp; put the heads in a pot with 4 cups of water. Add the bouquet garni, carrots, 1 onion, 3 cloves garlic, celery, vegetables, salt and pepper; simmer 15 minutes, remove the heads and reserve. Second-on another pot, heat oil and butter, lightly sauté the shrimp and when brown remove from the pan, and then fry the onion and remaining garlic. Add celery, salt and pepper, add the white wine in and mix well. Then add the shrimp broth gradually until it covers the pieces of strain celery, salt and pepper, cover and cook until the celery is tender. Next, add the shrimp, cook for 5 minutes, process with a hand mixer, strain and put back on low heat; add in the cream, mix, check taste, and, if necessary, add salt and pepper.

Also, you can another shrimp, cooking it like the rest but not neither peeling it nor processing it and using it whole to decorate the cream, as in the photo. __________________________________________

Bean stew

Ingredients: 5 cups of green beans softened with juice; ½ pound smoked spare rib, cut into pieces; 1 pound Italian sausage, sliced; ½ pound of chicken, cut into pieces; 2 green plantains; sliced; 4 potatoes, cut into cubes; 5 bananas; sliced; 1 cup pumpkin, cut into pieces; 1 cup chopped cassava; 2 carrots, sliced; ½ cup tomato puree; 2 tablespoons tomato paste; 5 cloves minced garlic; 1 cubanela pepper, diced; 1 ½ tablespoon olive oil; 1 tablespoon sugar; ½ bunch coriander; 1/3 bunch culantro; 2 stalks celery; 1 pinch of oregano; 1 cup chicken broth; salt and pepper.

Preparation: First step: season the chicken with 3 cloves of garlic, salt, pepper, ½ tablespoon of olive oil and let marinate for 10 minutes. Put a kettle to heat the oil, add the chicken and brown well. Step Two: When well browned, add the ribs, sausage, simmer 5 minutes, then add the onion, pepper, remaining garlic. Third step: then add the beans, tomato puree, tomato paste, sugar, chicken, food, vegetables and vegetables; rectify the taste, and if necessary, add salt, cover and cook over medium-high heat for 20 minutes. Serve with white rice and enjoy the recipe.


Cream of peas and leek

98. Cream of peas and leek Carlos Mirasierras

Ingredients: 1 cup cooked peas; 1 medium onion; 2 stalks of Chinese leek; 3 cloves garlic Cream peas and leeks; ¼ cup milk cream; 3 tablespoons butter; white wine; 2 sprigs coriander; 1 tablespoon oil; salt and pepper to taste.

Preparation: First step: In a saucepan sauté the onion, leek and garlic in oil and butter until translucent, then add the peas, cilantro, salt and pepper, cook over low heat. Add the wine and cook for another 5 minutes until the alcohol evaporates. Step Two: Process the mixture with hand blender and add in the cream in the process. Season to taste. Garnish with chopped shrimp or a few sprigs of leeks. Optional, you can add a little margarine and brandy before serving and enjoy the taste of paradise.


Pumpkin cream

99. Pumpkin cream Carlos Mirasierras

Ingredients: 2 pounds pumpkin; 3 cloves garlic, minced; ¼ cup heavy cream; ¼ pound Emmental cheese; varied types of vegetables; ¼ cup olive oil; 2 onions; diced; Brandy or white wine; salt and pepper to taste; 2 cups vegetable broth.

Preparation: Step one: peel and cut the pumpkin into small dice, wash them and set aside. In a saucepan sauté the onion and garlic in the oil until they are translucent. Then, add in pumpkin and season Add, when brown, the vegetable broth to just cover the pumpkins and add all the vegetables. Cover and cook over medium heat until the pumpkins are tender”

Second step: remove the vegetables and process the pumpkins with the juice to obtain a homogeneous mixture. Put on the heat again and add the cream. Season to taste. Add the brandy or white wine before serving. Decorate with pieces of Emmental cheese and a few leaves of parsley or mint. You can optionally add a little margarine before serving.


Carrot and ginger cream

Carrots are rich in carotenoids and provide many advantages. As children our parents told us to eat carrots because they’re good for our eyes. It also provides an excellent protection our skin when it is exposed to sunlight.

Ingredients: 2 medium carrots, peeled and sliced; 2 onions, sliced; 3 cloves garlic, crushed; 10 grams grated ginger; 1 stalk celery; cut into three pieces; salt and pepper; ½ tablespoon sugar; ¼ cup white wine; 2 tablespoons canola oil; some vegetable broth; 1 tablespoon butter, optional.

Preparation: Sauté the onion, garlic and celery in a pan in a tablespoon oil, and when they are tender add in the carrots, ginger, salt and pepper and pour the remaining oil. When carrots take on a golden brown color pour in the sugar to caramelize, cook for 10 minutes and deglaze with white wine. Simmer for 5 minutes to evaporate the alcohol and then add the vegetable broth until it covers the pot. Cover, reduce heat and simmer for about 15 minutes until the broth is reduced by 1/3. Bring this mixture to a blender and process without stalks celery. Put the mixture back into the pot. Season with salt and pepper to taste, and add some butter before serving.


Jamaican Brown Chicken Stew

48. Jamaican Brown Chicken Stew Carlos Mirasierras

Ingredients: 1 medium chicken, cut into 8 portions; 1 tsp sea salt; 1 tsp vegetable oil; 3 spring onions, chopped; 2 onions, chopped; 1 Scotch bonnet chili pepper, seeded and chopped; a few thyme sprigs; 4 cloves garlic, chopped; 2 tbsp curry powder; pinch allspice mix; ½ red pepper, seeded, chopped; ½ green pepper, seeded and chopped; 600ml chicken stock, 225g (8oz) butternut squash, peeled and cut into bite- sized cubes; 200g (7oz) potatoes, peeled and cut into bite sized cubes, 550g (1¼ lb) Basmati rice, cooked in coconut milk.


Heat the vegetable oil in a large, deep flameproof casserole or sauté pan with a lid until really hot. Add 4–5 pieces of chicken to the oil and fry gently skin-side down for about 5 minutes on each side until the chicken is browned all over.

Two Remove the chicken from the casserole and repeat with the remaining chicken pieces. Carefully pour out most of the oil, leaving just 2 spoonfuls in the base. Add the spring onions, onions, chili, garlic, thyme and peppers, and stir briefly. Return the chicken to the casserole with the spices, the squash and potatoes. Pour in the stock, then add the butter, bring to the boil and then reduce the heat, cover and simmer for 25 minutes until the liquid is reduced to a rich gravy and the chicken is cooked through. Serve with the coconut rice.



The Gastrosite of Spanish recipes  — The Gastrosite of….on Facebook Some Pieces of the French Cuisine  — –  The French Cuisine as It Really Is —  The Italian Cuisine as It Really is — InterGastroLinksLa Isla Bonita Caribbean Recipes —  PhotoGastrosite by Carlos MIrasierras —  Carlos Mirasierras on Scribd — Carlos Mirasierras on Pinterest —  Gastronomía Española por Carlos MirasierrasLa Cocina BritánicaCarlos Mirasierras google +



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