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Jamaican Hominy Corn Porridge
Tag: authentic Jamaican food
Creamy Jamaican Peanut Porridge
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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.
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
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!
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.
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.
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
- 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). - 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. - 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. - 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. - 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. - 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
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!
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.
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. 🇯🇲💛
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.
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!
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 .
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.
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.
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
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
