recipes Archives - Khalia’s Kuisine

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

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!

more recipes

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

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

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!

more recipes

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. 🇯🇲💛

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

watch video here

Mini Apple Hand Pies

Fresh From the Orchard to My Kitchen

Category: Dessert | Prep Time: 1 hr | Cook Time: 35 mins | Total: 1hr :35 mins
Servings: 8 mini pies

Story & Inspiration

Every fall, my family goes apple picking — it’s our little tradition. There’s something about those crisp autumn mornings, baskets of apples, and that sweet smell of cinnamon that brings instant comfort.

This year, I decided to turn our orchard haul into these flaky, buttery mini hand pies — the perfect bite-sized treat filled with warm spiced apples and a whole lot of love.

They’re easy to make, cozy to eat, and taste like fall wrapped in a golden crust.

Ingredients

For the Apple Filling:
6 medium apples (peeled, core and diced small)
1/2 cup pure cane sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp vanilla extract
2 tbsp cornstarch
Pinch of salt
1/2 of a lemon
For the Pie Crust:
2 cups all-purpose flour
1/2 tsp salt
1 stick cold unsalted butter, cubed
1/2 cup ice-cold water
For Finishing:
1 egg (for egg wash)
Sprinkle of cinnamon sugar (optional)

Instructions

Step 1: Make the Pie Crust
In a large bowl, add the flour, salt and Cut in the cold butter using your hands a pastry cutter or fork until the texture looks crumbly. Slowly drizzle in ice water, 1 tablespoon at a time, until the dough just holds together.
Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
Step 2: Prepare the Apple Filling
Add diced apples, lemon juice, brown sugar, cinnamon, nutmeg, vanilla, cornstarch and salt. Stir and set aside.
Step 3: Pre-bake Pie Crust
Preheat oven to 375°F (190°C). Roll out your dough on a floured surface and cut into circles (about 4–5 inches wide).
Pinch the edges of the dough to create a crimp. After use a fork to poke some holes in the bottom of the dough . If the dough gets too after making the mold stick the shells in the fridge for about 10 minutes. Now bake the pie shells for about 6 – 10 mins
Spoon the apple filling into each crust.
Optional: Brush edges with egg wash and sprinkle with cinnamon sugar.
Step 4: Bake & Enjoy
Bake for 35 minutes, or until golden brown. Cool for a few minutes before serving.
Enjoy them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce!

Tips & Variations

Use Honeycrisp or Gala apples for the best sweet-tart flavor.
Add a splash of rum or apple cider to the filling for an extra cozy touch.
You can also use pre-made pie crust if you’re short on time.

How to make mini apple pies

watch video here

💬 Did You Make This Recipe?

Tag @khaliaskuisine on Facebook or Instagram so I can see your cozy creations!
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below if you loved it — it helps others find the recipe too.

more recipes

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.

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 Oven Jerk Pork

Spicy, smoky, and packed with that Jamaican street-side flavor.

This Jamaican Oven Jerk Pork brings the bold flavor of the grill straight to your kitchen! Juicy pork marinated in a spicy jerk blend and slow-roasted to perfection — it’s tender on the inside, crispy on the outside, and bursting with island heat. Whether you pair it with festival, bread, or rice & peas, this one will make your kitchen smell like Jamaica 🇯🇲.

Ingredients

Pork shoulder/butt 5 –10 lbs
Lime or vinegar – for rinsing
1/4 Cup jerk Seasoning (dry rub)
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
1 Tbsp Smoked Paprika
1/2 Tsp Liquid Smoke
Jerk Seasoning/Marinade:
5–6 stalks scallion
6–8 sprigs thyme
1–2 Scotch bonnet peppers (adjust heat)
6–8 cloves garlic
1–2 inch piece fresh ginger
1 Tbsp brown sugar
1 Tbsp Browning
2 Tbsp vinegar (apple cider or white)
1/2 Cup Red Stripe beer (any beer you have )
1 whole nutmeg
10 allspice (pimento berries )
1–2 tsp smoked paprika (optional)
1 Onion

Instructions

Prep the Pork:
Wash pork with vinegar or lime juice, then pat dry. Cut into desired size.
Make the Marinade:
In a blender or food processor, combine scallion, onion, garlic, Scotch bonnet, pimento, brown sugar, ginger, browning, nutmeg, vinegar, and beer . Blend until smooth.
Marinate the Meat:
Pour the marinade over the pork and rub in thoroughly. Cover and let it sit for at least 4 hours (overnight for best flavor).
Roast:
Preheat oven to 300°F (148°C). Place pork pieces on a wire rack over a lined baking tray to catch drippings. Roast for 1½ to 2 hours, turning halfway through.
Broil or Finish for Char:
For that authentic jerk flavor, broil the pork on high for 15–20 minutes or grill briefly until edges are slightly charred.
Serve:
Let rest for 5 minutes, then slice and serve hot with rice & peas, fried plantains, or festival.
Jerk Sauce for serving:
3 tbsp barbecue sauce 1 cup of the drippings from the meat 1 tbsp ketchup

How to make Jamaican jerk pork

watch video here

Bless up and happy cooking! 💛💚🖤

Jamaican Curry Goat Recipe

A Sunday favorite with deep, rich Jamaican flavors.
This Jamaican Curry Goat is a true yard-style comfort meal — tender pieces of goat slow-cooked in aromatic curry spices until they melt in your mouth. The gravy is thick, rich, and full of bold flavor that makes you want to lick the spoon! Serve it up with white rice or rice and peas for that perfect island balance.

Ingredients

5 lbs goat meat, cleaned and cut into pieces
4 tbsp Jamaican curry powder (preferably Beta pac )
2–4 tbsp all-purpose seasoning
2 tbsp garlic powder
1 tbsp onion powder
1 tsp scotch bonnet powder (optional)
2 stalks scallion (chopped)
1 large onion, diced
6 cloves garlic, chopped
1 medium green bell pepper
1 Scotch bonnet pepper,( whole or sliced for heat)
4–6 pimento berries ( all spice)
3–6 sprigs fresh thyme
2 tbsp oil (to burn curry )
1 cup water
2 small potato, diced
1–2 ginger
A splash of rum for flavor and tradition `
gravy.

Instructions

Season the Meat:
In a large bowl, add goat meat, curry powder, garlic powder, onion powder , pimento berries , all-purpose seasoning, scallion, onion, garlic, thyme, splash of rum and Scotch bonnet. Mix well to coat every piece. Let it marinate for at least 2 hours (overnight is best).
Burn the Curry:
Heat oil in a heavy pot over medium heat. Add 1 teaspoon of curry powder and let it “burn” for about 30 seconds — this brings out the flavor and color.
Add the seasoned goat pieces to the pot stir then cover for about on 1–2hrs on medium heat .This allows it to produce its own juices
Now pour in enough water to cover the meat. Add potato, add back fresh seasonings : onion, scallion , thyme , scotch bonnet pepper , green bell pepper and cover the pot. Cook on medium-low heat for a next 15mins or, until the goat is tender and the gravy thickens.
Add diced potato in the last 15 minutes for a thicker gravy.
Taste & Serve:
Adjust seasoning to your liking. Serve hot with white rice, rice and peas, or boiled food.

How to make Jamaican curry goat

watch video here

Every spoonful of curry goat tastes like Sunday dinner at home — spicy, cozy, and full of love.

Tried this recipe? Comment below or tag @khaliaskuisine on Facebook or Instagram — I’d love to see your plate! 💛

back to recipe

Recipes

Welcome to Khalia’s Kuisine — your cozy corner for flavorful Jamaican comfort food. From Sunday dinner classics like oxtail and curry goat to easy weeknight meals like baked chicken and pumpkin rice, these recipes bring real island flavor straight to your kitchen. Every dish is beginner-friendly, filled with love, and made to warm your heart and your belly.