Author: Khaliaskuisine

Hey there! I’m Khalia, the creator of Khalia’s Kuisine where Jamaican comfort meets everyday cooking. I grew up learning the art of seasoning, stirring, and sharing meals that bring people together. Now, from my kitchen in the U.S., I recreate the authentic flavors of ‘yaad’ with a cozy twist from rich soups and stews to homemade marinades and nostalgic dishes. Through my recipes, videos, and products, I’m here to remind you that every bite can feel like home — no matter where you are.

Jamaican Banana Porridge

Banana porridge is a Jamaican breakfast classic loved by both kids and adults. This smooth blend of green bananas simmered in coconut milk with nutmeg, cinnamon, and vanilla creates the kind of cozy morning you never forget. It’s quick, affordable, and feels like a love in a bowl.

banana porridge

Ingredients

  • 4 green bananas
  • 1 cup coconut milk
  • 1 ½ cups water
  • 1/2 cup oats or cornmeal (optional, for thickness)
  • ¼ tsp salt
  • ½ tsp nutmeg
  • 1 cinnamon stick
  • 2 cinnamon leaves
  • 1 nutmeg maize
  • dried orange peel
  • 1 tbsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup evaporated milk
  • 2 tbsp sweetened condensed milk (or to taste)

Instructions

  • Steep: Add water, cinnamon stick, cinnamon leaves, orange peel, nutmeg maize steep for 10-15 mins .
  • Blend: Peel and slice bananas, then blend with coconut milk and oats until smooth.
  • Pour & Simmer: Pour the mixture into a pot on medium heat. Add salt and evaporated milk and stir continuously to avoid lumps.
  • Cook:  Cover and allow to cook for (about 15–20 minutes) on medium low heat.
  • Flavor: Once cooked turn the stove off. Add vanilla extract , almond spice and nutmeg .
  • Sweeten: Sweeten with condensed milk ( sugar or honey if needed)
  • Serve Warm: Top with a sprinkle of nutmeg or cinnamon .


How to make Jamaican banana porridge

watch video here

If you grew up on banana porridge, this one will take you straight back home.
Try it and let me know how yours turns out — share your photos and tag @khaliaskuisine on Instagram, Facebook, or YouTube.
Bless up and enjoy every spoonful!

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Jamaican Ackee and Saltfish

There’s nothing quite like waking up to a warm plate of Ackee and Saltfish — Jamaica’s beloved national dish. Creamy ackee, savory saltfish, and vibrant island seasonings come together to create the ultimate comfort meal . Whether you pair it with fried dumplings, boiled green banana, or roast breadfruit, this dish will bring you straight back to those Sunday-morning kitchen memories.

Authentic Jamaican Ackee and Saltfish

Ingredients

½ lb salted codfish (salted pollock or saltfish)
1 can (19 oz) ackee (drained) or 2 cups fresh ackee (if available)
2 tbsp vegetable oil or coconut oil 4-6 pimento berries
1 small onion, sliced
2 stalks scallion, chopped
1 medium tomato, diced
½ green bell pepper, sliced
½ red bell pepper, sliced
1 Scotch bonnet pepper, finely chopped (optional)
2 sprigs fresh thyme
Black pepper, to taste
Pinch of all-purpose seasoning (optional)

Instructions

  • Prepare the Saltfish:
    Soak the saltfish overnight or boil for 10–15 minutes to remove excess salt. Drain, flake, and set aside.
  • Sauté the Vegetables:
    Heat oil in a skillet over medium heat. Add pimento berries, onion, scallion, tomato, bell peppers, Scotch bonnet, and thyme. Sauté 3–5 minutes until fragrant.
  • Add the Saltfish:
    Stir in the flaked saltfish and cook for another 3–4 minutes to combine the flavors.
  • Fold in the Ackee:
    Gently fold in the ackee. Season with black pepper and all-purpose seasoning if desired.
    Cook on low heat for 3–5 minutes, being careful not to mash the ackee.
  • Serve and Enjoy:
    Remove from heat and serve warm with your favorite sides — boiled green banana, fried dumpling, or roasted breadfruit.
  • Don’t stir too much once you add the ackee — it should stay soft and chunky.

Suggested Sides

  • Fried plantain 🍌
  • Boiled yam & dumpling 🍠
  • Roast breadfruit 🍞

Thanks for stopping by my kitchen! ❤️ If you try this Jamaican Ackee and Saltfish recipe, snap a photo and tag @khaliaskuisine on Instagram or Facebook — I love seeing your creations! Don’t forget to follow Khalia’s Kuisine for more island-style recipes and Sunday dinner inspiration. 🇯🇲

Jamaican-Style Beef Short Ribs

Deep, slow-braised beef short ribs with real yard vibes—jerk seasoning, garlic, thyme, scallion, pimento, sweet bell pepper, and a splash of Red Label Wine that turns the gravy silky and rich.

ender fall-off-the-bone beef short ribs simmered in jerk seasoning and pimento.

Ingredients

(serves 4–6)
3–6lb beef short ribs (English-cut), patted dry
3 Tbsp dry jerk seasoning
1 Tbsp garlic powder 1 tsp Scotch bonnet powder
6 cloves garlic, minced
1–1½ tsp pimento (allspice) — lightly crushed or 8–10 whole berries
6 sprigs thyme 2 medium roma tomatoes/ 2 tbsp tomato paste
4 scallions, chopped
1 green bell pepper, sliced
1 Scotch bonnet pepper, left whole (heat control)
1 cup Red Label Wine or red wine
2 cups beef stock (or water), plus more as needed
2 Tbsp neutral oil
Kosher salt to taste

Instructions

  1. Season (10 minutes + marinate 30 minutes or overnight)
    In a bowl, combine ribs with jerk seasoning, garlic powder, crushed pimento, 1 tsp salt, scotch bonnet pepper.
    Rub well. Cover and marinate at least 30 minutes (overnight for deepest flavor).
  2. Sear (8–10 minutes)
    Heat a heavy pot (Dutch oven) over medium-high; add oil.
    Sear ribs on all sides until browned (2–3 min per side). Remove to a plate.
    Tip: Browning is flavor. Don’t crowd the pot—work in batches.
  3. Build the base (2–3 minutes)
    Drop heat to medium. Add tomatoes, minced garlic, onion; stir 30–45 seconds.
    Pour in ½ cup Red Label Wine to deglaze, scraping up brown bits. Reduce by half (about 1 minute). Then Add 2 cups beef broth or water.
  4. Braise (2½–3 hours, mostly hands-off)
    Return ribs to the pot. Add thyme, scallion, pimento berries (if whole), bell pepper, Scotch bonnet, liquid should come ~⅔ up the ribs.
    Bring to a gentle simmer. Cover and cook low and slow until tender:
    Stovetop: Low heat, 2½–3 hours
    Oven: 325°F (163°C), 2½–3 hours
    Turn ribs once halfway through. Check liquid; add splashes of stock/water if needed.
    Doneness: A fork should slide in easily and the bone should wiggle loose.
  5. Reduce & glaze (8–12 minutes)
    Skim excess fat from the pot. Simmer the braising liquid uncovered until glossy and spoon-coating (8–10 min).
    Taste and adjust salt/pepper.
  6. Serve
    Plate with rice & peas, creamy mash, or boiled food. Spoon over plenty of that Red Label gravy. Optional sprinkle of fresh thyme leaves.

Notes for Control & Safety

  • Heat level: Keep Scotch bonnet whole with a slit for flavor without overwhelming heat; remove before serving if desired.
  • Sub for wine: If you ever run out, use a sweet red wine and add 1 tsp brown sugar; but Red Label gives the signature vibe.
  • Pressure cooker option: 45–55 minutes on High, natural release 10 minutes; then reduce sauce on stovetop.

How to make Jamaican beef short ribs

watch video here

Enjoy these tender Jamaican beef short ribs—rich, flavorful, and full of home vibes.
Share your photos and tag @khaliaskuisine on Instagram, Facebook, or YouTube!

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Creamy Jamaican-Style Pasta Salad

This pasta salad is colorful, creamy, and full of island flavor — think tangy mayo, crunchy veggies, and a little kick of spice that reminds you of yard.

creamy pasta salad

Ingredients

  • 8 oz (about ½ box) elbow or cavatapi pasta
  • 1 cup mayonnaise
  • 2 small carrot, shredded
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • ½ small red onion, finely chopped
  • 1 stalk celery ,diced
  • ½ tsp black pepper
  • ½ tsp salt (adjust to taste)
  • 2 tbsp sweet relish
  • 2 tbsp white distilled vinegar
  • 1 tsp sugar (optional – balances flavor)
  • Fresh parsley or scallion for garnish

Instructions

  • Boil the pasta – Cook in salted water until tender but not mushy (about 8–10 minutes). Drain and rinse with cool water.
  • Prepare the dressing – In a large bowl, add together mayonnaise ,carrot, celery, sweet relish , vinegar and sugar. Mix in grated carrot, diced peppers and onion.
  • Combine everything – Toss the cooled pasta into the dressing and mix until well coated with black pepper.
  • Chill & serve – Cover and refrigerate for at least 30 minutes before serving. Sprinkle parsley or scallion on top before serving.

Serving Tips

  • Add shredded chicken, tuna, or ham for extra protein.
  • For a lighter version, use Greek yogurt instead of mayo.
  • It tastes even better the next day after the flavors blend!

If you try this creamy pasta salad, I’d love to see your twist! Snap a photo and tag @khaliaskuisine on Instagram, Facebook, or YouTube so I can share it. 🇯🇲💛

Garlic & Herb Roast Chicken

There’s just something special about a roast chicken that’s packed with garlic, herbs, and love. The kind that fills your kitchen with that warm, buttery aroma that makes everyone peek in the oven and say, “Is it ready yet?”

This herby garlic roast chicken is juicy on the inside, crispy on the outside, and bursting with flavor from fresh thyme, rosemary, scallion, and loads of garlic — just how we like it. It’s a little bit Sunday dinner, a little bit cozy weekday comfort.

I love making this whenever I want something that feels fancy but simple — the kind of meal that doesn’t need much effort but tastes like you spent all day in the kitchen. Serve it with roasted veggies, rice and peas, or mashed potatoes for that perfect home-style dinner.

Ingredients

  • For the Chicken:
  • 1 whole chicken (about 4–5 lbs)
  • 1 lime or lemon (for cleaning)
  • 2 tbsp Jerk seasoning or all-purpose seasoning
    • 2 tbsp Maggi chicken seasoning
  • 1 tbsp Garlic powder
  • Herb & Garlic Paste:
  • 6–8 cloves garlic
  • 5 sprigs thyme (fresh preferred)
  • 2 sprigs fresh rosemary (or 1 tsp dried)
  • 1 scotch bonnet pepper
  • 1 stick butter
  • 10 – 12 pimento (allspice)
  • Blend or mash everything together into a thick, aromatic paste.
  • (It should smell like Sunday and Christmas morning combined )

Instructions

Clean & Prep: Wash the chicken with lime or lemon, rinse, and pat dry.
Lift the skin: Carefully loosen the skin over the breast and thighs with your fingers (don’t tear it).
Season: Rub the herb-garlic paste under the skin and all over the outside. Sprinkle with Jerk seasoning , Chicken seasoning , Garlic powder and paprika for color.
Stuff: Add extra thyme, garlic cloves, pimento berries , rosemary and onions inside the cavity.
Marinate: Let it sit at least 2 hours, or overnight in the fridge for deeper flavor.
Roast:
Preheat oven to 400°F (200°C).
Roast uncovered for 1 hour 20 minutes or until golden and juices run clear.
Baste halfway through with the pan juices for that glossy finish.
Rest: Let it rest 10–15 minutes before cutting — so the juices settle perfectly.

🍽️ Serving Ideas
Roasted vegetables (carrot, potato, pumpkin, bell pepper).
Garlic mashed potatoes or rice & peas.
A drizzle of the pan gravy or a quick butter-herb sauce.

watch video here

I hope you enjoy this herby garlic roast chicken as much as I do! It’s one of those recipes that makes your whole kitchen smell like love and comfort. Perfect for Sunday dinner, holidays, or anytime you’re craving something cozy and full of flavor.

Jamaican Escovitch Fish Recipe

There’s nothing like the crispy, tangy, spicy bite of a good Jamaican escovitch fish. Growing up, this was always a beach-day or holiday favorite — fried snapper topped with pickled onions, carrots, and Scotch bonnet pepper.

escovitch fish

Ingredients

  • Serves: 4  Prep Time: 15 mins  Cook Time: 25 mins
  • For the Fish
  • 6 whole red snapper (cleaned and scaled)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp all-purpose or fish seasoning
  • Oil for frying (enough to deep fry)
  • For the Escovitch Pickle Sauce
  • ½ cup vinegar (white )
  • ¼ cup water
  • 2 medium carrot (julienned)
  • 2 onion (thinly sliced)
  • 3 Scotch bonnet pepper (sliced, seeds removed for less heat)
  • pimento seeds (allspice berries)
  • 2 tbsp of the fish oil
  • ½ tsp sugar

Instructions

  • Season the Fish:
    Pat fish dry with paper towel. Rub with salt, black pepper and all-purpose seasoning inside and out. Let it marinate for 10–15 minutes.
    Fry the Fish:
    Heat oil in a large frying pan onmedium-high. Carefully place fish in and fry until golden brown and crisp on both sides — about 6–8 minutes per side depending on size. Remove and drain on paper towel.
    Make the Pickle Sauce:
    In a small saucepan, combine fish oil, vinegar, water, onion, carrot, pepper, sugar and pimento berries. Bring to a light boil for 2–3 minutes — just enough to soften the vegetables but keep them crunchy.
    Combine:
    Pour the hot pickle mixture over the fried fish. Let it sit and soak up the flavors for a few minutes before serving.
    Serve & Enjoy:
    Best enjoyed with bammy, festival, or even a slice of hard dough bread to soak up the spicy vinegar sauce.

Tips:

  • You can use parrotfish, porgy or butterfish if snapper isn’t available.
  • For a milder flavor, use half a Scotch bonnet or remove the seeds.
  • The longer the fish sits in the pickle, the better it tastes — perfect for making ahead!
watch video here

Thanks for stopping by my kitchen! I’d love to see how your escovitch fish turned out — share your photos and tag @khaliaskuisine so I can repost them.

Don’t forget to follow me on Instagram, Facebook, and YouTube (@khaliaskuisine) for more cozy Jamaican recipes, kitchen moments, and island vibes.
See you next recipe!

Jamaican Rice and Peas

The Story Behind My Rice and Peas

If you grew up in a Jamaican household, you already know—Sunday dinner isn’t Sunday dinner without rice and peas. I remember waking up to the sound of the pressure cooker hissing, coconut milk simmering, and thyme filling the kitchen. My grandma would always say, “The rice haffi nice before the meat touch it!” — and she meant it.

Now that I’m older, cooking rice and peas brings me right back home, even though I’m miles away. It’s more than just a side dish—it’s tradition, love, and the smell of Sunday in every pot. Whether you’re making oxtail, curry, or brown stew chicken, this recipe will tie it all together and have your kitchen smelling like yard .

rice and peas recipe

Ingredients

  • Serves: 6–8
  • Prep Time: 10 mins Cook Time: 35–40 mins
  • 2 cups dried red kidney beans 
  • 3 cups long-grain white rice (rinsed)
  • 2 cups coconut milk (or 1 can)
  • 4 cups water (add more if needed to boil peas )
  • 2 stalks scallion (crushed)
  • 2 sprigs fresh thyme
  • 2 cloves garlic (crushed)
  • 1 whole Scotch bonnet pepper (do not burst)
  • 1 tsp salt (adjust to taste)
  • 1 scotch bonnet pepper (for flavor )
  • 1 tbsp butter or margarine
  • 2 pimento berries (allspice berries)
  • green bell pepper

Instructions

Prepare the Peas:
If using dried peas, soak overnight in water. Drain, then add fresh water and boil until tender (about 45–50 minutes). If using canned peas, skip to the next step.
Flavor Base:
Add coconut milk, thyme, scallion, garlic, Scotch bonnet, pimento berries, salt, and bell pepper to the pot with the cooked peas. Simmer for 5–10 minutes so the flavors infuse.
Add Rice:
Stir in the washed rice and butter. Make sure the liquid covers the rice by about 1 inch. Bring to a boil, then reduce heat to low.
Steam:
Cover tightly and let cook for 25–30 minutes until the liquid absorbs and rice is tender. Fluff with a fork remove thyme stems, scallion, and Scotch bonnet.
Serve:
Pair with your favorite Sunday dish — oxtail, stew peas, curry chicken, or jerk pork. Don’t forget the fried plantains on the side!

Tips

  • For a creamier texture, use fresh coconut milk .
  • If you love more heat, burst the Scotch bonnet near the end of cooking just a little!
  • Use long grain / parboiled rice for firmer grains that don’t get mushy.
watch video here

Thanks for stopping by my kitchen! I’d love to see how your rice and peas turned out — share your photos and tag @khaliaskuisine so I can repost them.

Don’t forget to follow me on Instagram, Facebook, and YouTube (@khaliaskuisine) for more cozy Jamaican recipes, kitchen moments, and island vibes.
See you next recipe! 

Oven Roast Fish with Bammy

Growing up in Jamaica, roasted fish was one of those meals that brought the whole yard together — whether it was done outside on the coal stove or wrapped in foil and tossed in the oven. The smell alone could make your belly start talking! This oven roast fish with bammy brings back that same island flavor, just made easy for a modern kitchen. It’s flaky, buttery, and filled with the kind of seasoning that reminds you of home — pimento, thyme, and a touch of pepper for that Jamaican kick.

Ingredients

  • 4 whole snapper or parrot fish (cleaned and scaled)
  • 2 tbsp dry Jerk seasoning or fish seasoning
  • 1 tsp scotch bonnet powder
  • 1 tbsp Garlic powder
  • 1 medium onion (chopped)
  • Okra
  • 2 sprig thyme
  • 6 Garlic (chopped)
  • 2 Carrots (sliced)
  • 2 cups Callaloo
  • Pimento berries
  • 2 tbsp butter
  • 2 tbsp Coconut oil
  • 1 packet foil
  • parchment paper
  • For serving:
  • 6 Jamaican bammy
  • 1 cup coconut milk (for soaking and toasting bammy)

Instructions

  • Clean & Prep Fish:
    Wash fish with lime or lemon and pat dry. Score each side lightly with a knife.
    Season Well:
    Rub in jerk seasoning with pimento berries , garlic powder and scotch bonnet powder. Season inside out
    Wrap & Roast:
    Place each fish on a piece of foil and parchment paper. Combine Callaloo, Okra, carrots, onion, garlic, thyme and coconut oil. Then add it in the fish head and belly . then dot with butter.
    Wrap tightly and roast in a preheated oven at 400°F (200°C) for 20–25 minutes.
    Prepare Bammy:
    Soak bammy in coconut milk or water for 2 minutes.
    Pan-fry or bake until golden and slightly crisp on the edges.
    Serve & Enjoy:
    Unwrap the roasted fish and serve hot with bammy. Drizzle with lime juice for a tangy island finish.

Tips

  • For extra flavor, marinate the fish overnight in the fridge.
  • Serve with bammy, festival, rice & peas, or roasted breadfruit for a full Jamaican plate.
watch video here

If you try this oven roast fish and bammy, let me know how it turn out! I love seeing your versions of my recipes — so don’t forget to tag me @khaliaskuisine and share your dinner plates. Whether you roast it for a special occasion or a midweek meal, this dish brings that real yard flavor right into your kitchen.

Creamy Pumpkin punch

Pumpkin Punch is one of Jamaica’s most comforting and flavorful drinks. It’s thick, creamy, and packed with nutrients — the kind of drink that gives you a lil’ strength and sweetness all in one! Whether you’re using fresh pumpkin or canned, this punch is a must-try for any lover of authentic Jamaican flavors

jamaican pumpkin punch

Ingredients

  • 2 cups pumpkin (boiled or steamed, then cooled)
  • 1 cup supligent or evaporated milk
  • ½ cup condensed milk (adjust for sweetness)
  • ¼ tsp grated nutmeg
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 shot of white rum or Dragon Stout (optional, adults only!)
  • Ice cubes for serving

Instructions

  • Prepare the Pumpkin:
  • Boil or steam pumpkin until soft, then let it cool.
  • Blend:
  • Add pumpkin, milk, condensed milk, vanilla, nutmeg, and honey to a blender. Blend until smooth and creamy.
  • Optional Boost:
  • For extra richness, add oats or a splash of Dragon Stout (if making it the grown folks’ way).
  • Chill & Serve:
  • Pour over ice and sprinkle a little nutmeg on top before serving. Enjoy cold and creamy!

Tips:

  • For a dairy-free version, use coconut milk or almond milk.
  • Add crushed ice for a smoothie-style drink.
  • Keep leftovers chilled — it tastes even better the next day!

How to make creamy pumpkin punch

watch video here

Jamaican Gungo Peas and Rice (Pigeon Peas Rice)

Fluffy coconut rice cooked with Gungo peas, scallion, thyme, and Scotch bonnet pepper — this Jamaican Gungo Rice and Peas recipe brings that real Sunday dinner flavor right to your kitchen. Whether it’s Christmas, Sunday, or just a regular day, this dish brings back pure nostalgia.

gungo rice and peas

Ingredients

  • 1 cup dried gungo peas (or 1 can gungo peas, drained and rinsed)
  • 2 cups long-grain rice (preferably basmati)
  • 2 cups coconut milk (fresh or canned)
  • 2 cups water (adjust if needed)
  • 2 stalks scallion (crushed)
  • 2 sprigs thyme
  • 2 cloves garlic (crushed)
  • 1 whole Scotch bonnet pepper (don’t burst it unless you want extra heat)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp all-purpose seasoning (optional)
  • 3–4 pimento seeds (allspice)
  • 1 tbsp butter or margarine (for extra flavor)

Instructions

Step 1: Prepare the Peas
If using dried gungo peas:
Soak overnight, then drain.
Add peas to a pot with 3 cups of water, garlic, salt, and pimento seeds.
Boil until tender (about 45–50 minutes).
If using canned peas:
Skip the long boiling — just simmer them for 10–15 minutes in water with thyme and garlic for extra flavor.

Step 2: Add Coconut Milk and Seasonings
Once peas are tender, add coconut milk, scallion, thyme, and Scotch bonnet pepper.
Let simmer for about 10 minutes so the flavors blend and the liquid becomes fragrant.

Step 3: Add Rice
Wash the rice until the water runs clear.
Add it to the pot and stir once — just enough to mix.Add a tbsp of butter (optional)
Cover and cook on medium heat until the liquid starts to absorb.
Then reduce to low heat, cover completely, and steam for 15–20 minutes until fluffy.

Step 4: Finish & Fluff
Remove the Scotch bonnet and scallion stalks.
Add a small knob of butter for extra shine and flavor.
Fluff with a fork before serving.

Serve With Pair it with:

How to make Jamaican Gungo rice and peas

watch video here

I grew up watching my grandma make gungo rice and peas — the smell of the coconut milk alone would tell you dinner was almost ready!

Try this recipe and let me know how yours turn out in the comments below — and don’t forget to share a photo on Facebook or tag @khaliaskuisine on Instagram!