Tag: comfort food

Jamaican Red Peas Soup with Ham Bone, Pigtail & Ham Hock

Warm, smoky, and full of real Jamaican flavor — this Red Peas Soup is comforting. The ham bone adds deep holiday richness, the salted pigtail brings that classic island saltiness, and the ham hock gives the soup body and depth. This is a hearty one-pot meal perfect for cold weather or a Sunday dinner.

Ingredients

1 ham bone (with some meat still attached)
2–3 salted pigtail, cut in pieces
1 ham hock
Peas + Hard Food
2 cups dry red kidney beans (soaked overnight for best results)
1 medium yellow yam
1 medium sweet potato (batata) 1/2 cup coconut milk
1 medium carrot, sliced
1 cup pumpkin, diced
Herbs + Seasonings
2 stalks scallion
2–3 sprigs thyme
2 stalk celery
3 cloves garlic, smashed 2 stalk celery
1 tsp pimento (whole or crushed)
1 whole Scotch bonnet (don’t burst)
1 pack cock soup or pumpkin soup mix
1 tbsp all-purpose seasoning
Black pepper to taste
Dumpling (Optional but recommended)
1 cup flour
Pinch of salt
Water to make dough

Instructions

1. Prepare the pigtail
Because pigtail is very salty:
Cut into pieces and boil twice, changing the water each time to remove excess salt. Or soak overnight.
Set aside.
2. Start the base
In a large pot add:
Soaked red peas
Ham bone
Ham hock
Garlic , pimento berries
Add enough water to cover everything
Boil for 45–60 mins until peas begin to soften and meats are tender.
3. Add the pigtail
Add the pre-boiled pigtail to the pot.
Continue simmering so all the flavors combine. 4. fresh seasoning Now add coconut milk, celery and carrots
5. Add your hard food
Add:
Pumpkin
Yellow yam
Sweet potato (batata)
Boil until pumpkin melts and thickens the soup naturally.
5. Add seasonings + soup mix
Stir in:
Cock soup seasoning
Scallion thyme
Taste before adding salt — ham bone + ham hock + pigtail bring natural salt.
6. Add dumplings
Pinch off small spinners or rounds and add to the pot.
7. Final simmer
Add your whole Scotch bonnet on top.
Simmer 15–25 minutes until soup is thick, rich, smoky, salty-sweet from the yam and batata.

 Total Cooking Time

1 – 2 hours
(Real Jamaican rich soup!)

Tips

  • If soup gets too thick, add a little hot water toward the end.
  • Let the ham bone break down naturally — don’t force it. The flavor is inside the bone marrow.
  • Fresh thyme gives stronger aroma than dried.

FAQ

Can I use canned red kidney beans?
Yes, but the soup won’t be as rich. If using canned, reduce the cooking time and skip soaking.

How do I keep the Scotch bonnet from bursting?
Just place it on top during the final simmer and avoid stirring too hard.

Can I freeze this soup?
Absolutely! It freezes well for up to 2 months. Reheat with a splash of water.

watch video

Thank you for stopping by Khalia’s Kuisine!
If you try this recipe, be sure to share your photos and tag @khaliaskuisine.
Follow me on Instagram, Facebook, and YouTube for more delicious Jamaican-inspired meals.

Mac and Cheese Recipe

This isn’t your ordinary mac and cheese recipe — this one’s baked with love. It’s creamy, cheesy, and seasoned just right. Perfect for Sunday dinner, family gatherings, or when you just want to a piece of macaroni and cheese .

Mac and cheese recipe

Ingredients

  • 1lb cavatapi pasta
  • 1lb Colby jack cheese
  • 8oz pepper jack cheese
  • 8oz cheddar cheese (sharp or extra sharp)
  • 8oz mozzarella cheese
  • 1 can evaporated milk
  • 2 cups heavy creamy or whole milk
  • 3 tablespoons butter
  • 3 tablespoon flour (for thickening)
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper

Instructions

  • Step 1: Boil the pasta
  • Bring water to a rolling boil, cook macaroni in salted water until just tender about 8-11 mins. Drain and set aside.
  • Step 2: Make the roux
  • Melt butter in a saucepan, whisk in flour, and cook for about 1–2 minutes until smooth. Keep the heat on medium low .
  • Step 3: Add the milk
  • Slowly whisk in both milks to create a creamy base.
  • Step 4: Season it up
  • Stir in garlic powder, paprika and pepper, flavor is everything here!
  • Step 5: Add the cheese
  • Fold in the cheeses until the sauce is rich and silky.
  • Step 6: Combine and bake
  • Turn the stove off. Add the pasta, mix well, and transfer to a baking dish. Top with more cheese . Bake at 350°F for 25–30 minutes until cheese is melted and bubbly.
  • Step 7: Broil
  • For a nice crispy crust and color , broil for about 2-5 mins on high .
  • Step 8: Cool and serve
  • Let it rest for 10 minutes before digging in creamy perfection every time!

Serving Ideas

Serve with fried chicken, jerk pork, oxtail, or even just on its own. It’s the kind of side dish that steals the spotlight

How to make Mac and cheese

watch video here

If you try this Mac & Cheese, snap a photo and tag @KhaliasKuisine — I’d love to see how yours turned out!
Follow along on Instagram, Facebook, and YouTube for more comforting dishes with an island twist.

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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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! 

Jamaican Stew Chicken

Jamaican Stew chicken — bold, rich, and full of island flavor.
This Stew Chicken brings that classic Jamaican flavor to your table — juicy chicken pieces seasoned with herbs, browned to perfection, and simmered in a savory sauce that’s good enough to pour over everything.

jamaican stew chicken

Ingredients

  • 3 lbs chicken (cut into pieces)
  • 2 tbsp all- purpose seasoning
  • 3 tbsp chicken seasoning
  • 1 tbsp garlic powder
  • 1 tsp scotch bonnet powder (optional)
  • 4 – 5 tbsp green seasoning (fresh herbs & spices)
  • 3 tbsp brown sugar (for browning)
  • 2 oil
  • 2 small tomatoes (diced)
  • 1 large potato
  • 2 carrots
  • 1/2 green bell pepper ,sliced
  • 2 sprigs thyme
  • 1 Scotch bonnet pepper, (for flavor)
  • 2 tbsp oil

Instructions

  • Season the Chicken:
  • Clean and cut chicken, then season with all-purpose seasoning, chicken seasoning, garlic powder, scotch bonnet powder, and green seasoning . Let marinate for at least 2 hours.
  • Brown the Sugar:
  • Heat oil in a large pot over medium heat. Add brown sugar and let it caramelize until it turns dark brown or desired color.
  • Add Chicken:
  • Add chicken pieces to the pot , stirring to coat in the caramelized sugar. Let it brown on both sides.
  • next:
  • cover and allow it to produce its own juices for a about 15 – 20 mins
  • Then:
  • Add tomatoes, potatoes, carrots, bell pepper, Scotch bonnet, thyme and water/broth. Cover and simmer for 25–30 minutes until chicken is tender and gravy thickens.
  • Finish:
  • adjust seasoning to taste.
  • Serve:
  • Serve hot with rice & peas, fried plantains, or boiled

Tip from My Kitchen:

Add a dash of ketchup near the end — it balances the spice and gives the sauce a nice glossy finish!

How to make Jamaican stew chicken

watch video here

Every Jamaican kitchen has a Brown Stew Chicken story — what’s yours? Do you like it spicy or mild? Tag @khaliaskuisine and show me how you plate yours! 🇯🇲💛

Thanks for stopping by my kitchen! If you try this recipe, I’d love to see your version — snap a photo and tag @khaliaskuisine on Instagram or Facebook. Don’t forget to follow Khalia’s Kuisine on YouTube, Facebook, and Instagram for more Jamaican-inspired dishes, home-style meals, and a touch of nostalgia straight from my kitchen to yours.

Bless up and happy cooking! 💛💚🖤

Jamaican Oxtail & Butter Beans

This Oxtail & Butter Beans recipe is slow-cooked to perfection — tender, rich, and full of that deep island flavor we all grew up on. It’s comfort food with attitude, straight from my kitchen to yours.

Ingredients

  • 5 lbs oxtail, cleaned and trimmed
  • 2 cups butter beans (cooked or canned)
  • 2 stalks scallion
  • 1 medium onion, chopped
  • 4-6 cloves garlic, minced
  • 1 Scotch bonnet pepper
  • ginger
  • 1 tsp pimento (allspice)
  • 1 tbsp browning
  • 3 tbsp Jamaican all purpose season
  • 2 tbsp Maggie all purpose season
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1 tsp crushed red pepper flakes or scotch bonnet powder
  • 2 tbsp green seasoning
  • 1/2 green bell pepper
  • 4-6 sprig thyme
  • 1/2 tbsp browning (burnt sugar )
  • 2 tbsp ketchup (optional)
  • enough water (or beef broth) to cover meat

Instructions

  1. Wash and clean oxtail with vinegar or lime water, then drain well.
  2. Season with Jamaican all purpose season, Maggi all purpose season, garlic powder, onion powder, scallion, 2 tbsp green seasoning.
  3. Cover and let marinate for at least 2 hours or overnight for best flavor.
  4. Heat oil in a pot over medium heat and brown the oxtail pieces on all sides.
  5. Drain any excess oil from the pot .
  6. Add water or beef broth to cover meat , add pimento berries then cover.
  7. Reduce heat and simmer for 1hr & 30 mins.
  8. If the liquid reduced add a cup of water to the pot with ketchup and fresh seasonings(onion, scallion, thyme, scotch bonnet pepper, bell pepper, garlic,)
  9. cover for 30 – 45 mins
  10. Add butter beans and simmer another 15 minutes until the sauce thickens.
  11. Serve hot with rice and peas or white rice.

How to cook Jamaican oxtail & butter beans

watch video here

Thanks for stopping by my kitchen! If you try this recipe, I’d love to see your version — snap a photo and tag @khaliaskuisine on Instagram or Facebook. Don’t forget to follow Khalia’s Kuisine on YouTube, Facebook, and Instagram for more Jamaican-inspired dishes, home-style meals, and a touch of nostalgia straight from my kitchen to yours.

Bless up and happy cooking! 💛💚🖤