Tag: jamaican recipes

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.

Homemade Eggnog

There’s something magical about a warm, cozy drink during the Christmas season — and this homemade eggnog brings all the festive comfort right into your kitchen. Growing up, the holidays were filled with nutmeg, cinnamon, vanilla and that rich, creamy flavor that make everything feel special.

Whether you enjoy it warm or chilled, this eggnog is smooth, silky, and so simple to make. Let’s make Christmas feel extra cozy this 

Ingredients

  • 4 large eggs
  • ½ cup sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Pinch of salt
  • Optional: A splash of rum for adults

Instructions

1) Heat the milk and cream
In a medium pot, add the whole milk and heavy cream. Place over medium heat and bring it to a gentle boil. Once it starts bubbling, reduce the heat and add the cinnamon, nutmeg, vanilla, and a pinch of salt. Let it simmer for 1–2 minutes so the spices infuse the mixture.
2) Whisk eggs and sugar
In a separate bowl, whisk the eggs and sugar together until the mixture becomes pale and smooth. This helps create that creamy eggnog texture.
3) Temper the eggs
Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking continuously.
This step is called tempering — it gently warms the eggs so they don’t scramble.
4) Combine everything
Pour the tempered egg mixture back into the pot with the remaining milk. Keep the heat on low and stir constantly.
5) Cook until thickened
Continue stirring until the eggnog slightly thickens and lightly coats the back of a spoon. Do not let it boil during this step.
Strain (optional for extra smoothness)
Pour the eggnog through a fine mesh strainer to remove any tiny bits of cooked egg.
Serve warm or chilled
Enjoy the eggnog warm and cozy right away, or chill it in the refrigerator for a thicker, cold version.
Garnish & enjoy
Add a sprinkle of nutmeg, a cinnamon stick, or a splash of rum for the adults.

Tips & Notes

  • Don’t boil the mixture after adding the eggs — it can curdle.
  • Add extra heavy cream for a thicker eggnog.
  • Chill for at least 2 hours for a richer flavor.
  • Use coconut milk for a dairy-free version.

Substitutions & Variations

  • Use brown sugar instead of white for a deeper flavor.
  • Add rum, brandy, or Jamaican white rum for adults.
  • Add a little allspice for stronger holiday notes.
  • For kids, leave out the alcohol and add extra vanilla.

How to Store Eggnog

  • Store in an airtight container in the refrigerator up to 3 days.
  • Stir before serving as it may thicken as it chills.
  • Do not freeze homemade eggnog — the texture separates.

What to Serve With Eggnog

  • Christmas cookies
  • Fruitcake or rum cake
  • Gingerbread
  • Breakfast pastries on Christmas morning

You can also link to your own recipes here (once they are on the blog).

FAQ

  • Can I make eggnog ahead of time?
    Yes! It tastes even better chilled overnight.
  • Can I skip the eggs?
    Not for traditional eggnog — but I can share an egg-free version later.
  • Why did my eggnog curdle?
    The heat was too high after adding the eggs. Keep it low and slow.


If you try this recipe, share your photos and tag @khaliaskuisine!
Follow me on Instagram, Facebook, and YouTube for more cozy Jamaican-inspired recipes. ❤️

Jerk Turkey Recipe | Easy Jerk Spatchcock Turkey (Oven Baked)

This easy Jerk Spatchcock Turkey cooks fast, stays juicy, and is packed with Jamaican spices. A simple oven recipe that anyone can make.

Ingredients

  • SPATCHCOCK PREP
    1 whole turkey (14 lbs)
    1 Stick butter to rub on skin
    Kitchen shears for cutting backbone
  • TURKEY SEASONING DRY RUB
  • 2 tbsp Chicken / Poultry Seasoning (Maggie)
  • 2 tbsp Jamaican Jerk Seasoning
  • 1 tbsp Garlic Powder
  • 1 tbsp smoked paprika
  • 1 tbsp onion powder
  • 1 tsp Scotch Bonnet powder
  • WET JERK RUB (BLEND)
    Blend together:
    1 large onion
    6 cloves garlic 1 nutmeg 8-10 pimento berries(allspice)
    2 stalks scallion
    1 Scotch bonnet peppers (1 for mild)
    1 thumb ginger
    1 tbsp browning
    1/2 Cup Beer (Red stripe) 1 tbsp liquid smoke
    4 sprigs thyme
    1–2 tbsp browning (burnt sugar)
    This MUST smell like pure jerk marinade.

     
     

Instructions

1. Clean & Spatchcock the Turkey
Remove the backbone, press the breastbone until the turkey lays flat, wash with lemon/vinegar and water, then pat dry completely.
2. Season the Turkey Heavy
• Chicken seasoning
• Jamaican jerk seasoning
• Garlic powder
• Onion powder
• Smoked paprika
• Scotch bonnet powder
Rub everything on top, under the skin, on the legs and thighs, and in every crease. This is your dry rub base.
3. Make Your Wet Jerk Marinade
Blend together:
• Fresh garlic
• Onion
• Whole pimento berries
• Fresh ginger
• Scallion
• Thyme
• Red Stripe beer
• Browning
• Nutmeg • liquid smoke • scotch bonnet pepper
This gives the jerk flavor depth and a real Jamaican profile.
4. Pour the Wet Marinade Over the Turkey
Massage it in all over the skin, under the skin, under the legs, under the wings, and in the joints. Marinate 1–3 hours or overnight.
5. Prepare the Roasting Pan
Place the turkey on a rack or directly above the pan.
6. Cooking Time for 14 lb Spatchcock Turkey
Start HOT for color: 400°F for 45 minutes
Finish lower: 350°F for 1 hour 15–30 minutes
Total cook time: 2 hours – 2 hours 15 minutes.
Check temperatures at the 1 hour 45 minute mark.
Turkey is done when the breast reaches 165°F and the thigh reaches 175°F.
7. Baste Often
Start basting at the 1-hour mark, then baste every 20 minutes using the pan juices for shine and moisture.
8.Brush the glaze on the turkey and return it to the oven. This gives a sticky finish, shine, and deep jerk color.
9. Rest 15–20 Minutes
Do NOT cut immediately—this keeps the turkey juicy.

Serves: 10–12
Turkey Size: 12–14 lb
Cook Time: 1 hr 45 mins – 2 hrs 30 mins (depending on oven + size)

Storage & Reheating

  • Store leftovers in the fridge for 3–4 days
  • Reheat in oven or air fryer so it stays juicy

Serving Suggestions

  • Rice and peas
  • Macaroni pie
  • Roasted veggies
  • Festival or fried dumplings
  • Gravy on the side

How to make Jerk Turkey

watch video

FAQ

1. Can I make this recipe without spatchcocking?
Yes, but it will take longer to cook. Spatchcocking helps the turkey cook faster and stay juicy.

2. Can I leave out the Red Stripe beer?
Yes. You can replace it with chicken broth or water. The flavor will still be great.

3. How do I make it less spicy?
Use less Scotch bonnet powder or remove seeds from the fresh pepper in your marinade.

4. Can I cook this turkey on the grill instead of the oven?
Yes. You can grill it over indirect heat at 325–350°F, then finish with the glaze. But the oven version is easier for beginners.

Thanks for trying my recipe! If you make this Jerk Spatchcock Turkey, share your photos and tag @khaliaskuisine. Follow me on Instagram, Facebook, and YouTube for more Jamaican recipes!”