Tag: jamaican food

Oven-Baked Jamaican Jerk Chicken

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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.

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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.

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

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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-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

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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 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!
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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!

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 Jamaican Pumpkin Rice

There’s something comforting about a pot of pumpkin rice bubbling on the stove — the sweet scent of coconut milk, thyme, pimento berries and pumpkin coming together reminds me of Sunday dinners back home. It’s rich, colorful, and goes perfectly with any protein, or even a simple steam cabbage.

If you’ve never tried Jamaican-style pumpkin rice before, this one will definitely become a favorite!

Ingredients

3 cups rice (washed and drained)
1 ½ cups diced pumpkin (Caribbean, kabocha, or butternut squash)
2 cups coconut milk (or 1 cup canned ) water to boil pumpkin (about 2 cups)
1 scallion (crushed)
2 cloves garlic (minced)
1 tsp ginger (crushed)
1 sprig thyme
1 tsp salt (adjust to taste)
½ tsp powder scotch bonnet powder
1 tbsp butter or coconut oil
1 whole Scotch bonnet pepper (for flavor)
½ tsp all-purpose seasoning (optional)

Instructions

Boil the Pumpkin Base
In a medium pot, add diced pumpkin, coconut milk, thyme, scallion, garlic, onion, and salt.
Bring to a gentle boil on medium heat for 10–12 minutes or until the pumpkin is tender.
Mash and Flavor
Use a fork or masher to crush some of the pumpkin pieces into the liquid — this gives the rice that creamy, golden look with a few soft chunks.
Add the Rice
Stir in the washed rice. Make sure the liquid just covers the rice. If not, add a bit more water.
Mix in the black pepper, butter, and all-purpose seasoning. Add the Scotch bonnet pepper whole for flavor.
Steam Until Fluffy
Cover and cook on low heat for about 20–25 minutes, or until the rice is tender.
Avoid stirring too often so the grains stay fluffy.
Serve & Enjoy
Remove the pepper, fluff with a fork, and serve warm.

What to Serve It With

  • Oxtail or brown stew chicken
  • Fried or steamed fish
  • Curry goat or stew beef
  • Or enjoy it on its own with a little ripe plantain on the side

How to make creamy jamaican pumpkin rice

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amaican pumpkin rice served with tender stew beef and fresh cabbage slaw on a white plate
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Jamaican Stew Peas Recipe

If you grew up in a Jamaican household like me, you know when stew peas was cooking, the whole yard could smell it before you even reached the gate. My grandma used to have the peas soaking from early morning, and by afternoon the pot was bubbling away with pigtail, salted beef, and sometimes a few chicken feet for that rich jelly texture.

Jamaican Stew peas wasn’t just dinner — it was a moment. The kind of meal that brings everyone to the table, no matter how far they were. That creamy coconut flavor mixed with thyme, scallion, and that one Scotch bonnet pepper sitting on top — pure perfection.

Now living in the U.S., I still make it the same way — slow, rich, and full of love. Every spoonful reminds me of home and those Sunday evenings when the kitchen was full of laughter, reggae on the radio, and rice steaming on the side.

So today, I’m sharing my version of Jamaican Stew Peas, just how my grandma made it — hearty, flavorful, and guaranteed to warm your soul.

jamaican stew peas recipe

How To Make Jamaican Stew Peas

Ingredients

Protein:
½ lb salted pig’s tail (soaked overnight or boiled to remove excess salt)
½ lb oxtail, Or salted beef cleaned and trimmed
½ lb chicken feet (optional but adds rich flavor)
Base:
2 cups dried red kidney beans
6 cups water (add more if needed)
1 cup coconut milk
2 stalks scallion, chopped
3 sprigs thyme
4 cloves garlic, minced
1 Scotch bonnet pepper (whole)
1 tsp scotch bonnet powder (for heat)
4 pimento seeds (allspice berries)
1 tsp salt (adjust to taste)
1 tbsp Jamaican jerk rub (all purpose seasoning) or grace cock soup flavoring https://www.gracefoods.com/recipe
For the Spinners (Dumplings):
1 cup all-purpose flour
¼ cup water (add a little at a time)

Instructions

  • Prep the Pig’s tail
  • boil and remove excess salt
  • Next:
  • In a large pot, add red kidney beans, oxtail / chicken feet , pimento seeds, garlic and enough water to cover. Boil for about 30 mins , after that, add the pig’s tail to the boil . Boil until peas are tender and meat is soft (about 45mins – 2 hour). Depends on which meat your using,
  • adding water as needed to maintain a rich stew consistency.
  • Make the Spinners:
    Combine flour and then add water gradually to form a firm dough. Roll small pieces between your palms into long, thin dumplings .
  • Season the Pot:
    Stir in coconut milk
    Add onion, scallion, thyme, garlic, pimento, scotch bonnet powder and the Scotch bonnet pepper (keep whole for flavor, not heat). and All purpose seasoning or grace cock soup flavoring. Now add the spinners.
  • Simmer to Perfection:
    Let stew peas cook for another 20–25 minutes until thick, creamy, and fragrant. Remove Scotch bonnet before serving.

Serving Suggestions

Serve hot with white rice or rice and peas for the ultimate Jamaican comfort meal. Some even love it with boiled dumplings, banana, or yam on the side.

Tip from My Kitchen:

For extra creaminess, mash a few peas with your spoon during the final simmer — that’s how Grandma made it thick and perfect!

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Every spoonful of stew peas feels like a Mama hug. Did you grow up eating it on a Wednesday too ? or with rice / dumplings? Comment below or tag @khaliaskuisine to join the conversation

How to make Jamaican stew peas

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! 💛💚🖤