Ground Provisions: The Belcour Cookbook Highlights Jamaica’s Culinary Diversity + GIVEAWAY

June 26, 2014

Words by Natalie Weiner

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When you think of Jamaican cuisine, certain dishes come to mind right awayโ€”jerk chicken, rice and peas, curried goat, ackee and saltfish.. and they come to mind for a reason: they’re delicious. Butย the island’s diverse heritage (and abundance of unique ingredients) means that there’s actually a lot more toย Jamaican food than just these traditional recipes.

It was the island’s unique history (and naturally, food) that inspired Robin Lim Lumsden, granddaughter of Red Stripe co-founder Peter Desnoes and the founder of Jamaican gourmet food brand Belcour Preserves, to write The Belcour Cookbook. Lumsden’s backgroundโ€”her father is Chinese and Scottish, her mother French and Englishโ€”frames the recipes as she sharesย her family’s favorite dishes, ranging from Sichuan pork to mac and cheese, all with a Jamaican twist.

Growing up in the foothills of theย Blue Mountains, Lumsden learned the ins and outs of Jamaican cooking, as well as how to use foods like naseberry, star apple, and breadfruit. With dishes like the Warm Honey Jerk Chicken Pasta (pictured above), she provides new takes on theย Jamaican classics. (She’s an experienced beekeeper, producing Jamaica’s finest honey from her family’s Belcour Lodge property.) Traditional recipes are included as well, though, like callaloo and stewed mangoes. Throughout the book, Lumsden shares anecdotes about her family’s heritage, and how exactly her ancestors came to Jamaica, giving context to the wide variety of recipes that she presents. Lumsden’s

What’s your favorite Jamaican recipe? Share the recipe in the comments for a chance to win a copy of the Belcour Cookbook for yourself!

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