Tour of one of my favourite stores in Kingston, Jamaica to do my Christmas shopping. They have a wide range of high quality, Made in Jamaica items, including one of the island's best selections of locally published children's books. The store is also perfect for those visiting the island and wanting to bring back gifts to loved ones. If you don't know where to go or what to buy for Christmas, give MyJamaica a try 😉
Belcour Preserves challenges Chef Takahashi of Sora Japanese Cuisine to invent 2 new sushi rolls using the Belcour hot sauces 🍯🌶️ If you think of a name for this new roll, let us know in the comments below!
The first roll that Chef Takahashi has come up with is one that features fried chicken (karaage) and Belcour honey jerk mayo. Much thanks to Colleen for being our gracious food tester in the reel (and no, she wasn't paid to do it 😂). And thank you Sora Japanese for using the Belcour Honey Mustard Pepper Sauce in your Hot Pepper Shrimp Roll for years, we recommend you try that one too when you order this new roll on the menu 😉
What’s your method for avoiding stainy hands when you cut green banana? Donna, brilliant Belcour cook, shows us how she peels green banana for cooking
Interview with Marianna Farag - Part 3
Part 3 of Belcour Preserves’ interview with food curious, self-taught chef Marianna Farag. In this segment, Marianna shares her favourite foods that grow in Jamaica that we may not know we can eat (or how to eat), and @robinlimlumsden elaborates on why she’s passionate about learning about such foods. If you haven’t already, check out Parts 1 & 2 to learn more about Marianna, her food philosophy and favourite all-time Jamaican foods 🇯🇲
This Passion Fruit Pie is one of our favorite desserts from the Belcour Cookbook. I'm not sure why the recipe calls for making two crusts, but it's a good thing because one pie isn't enough. You can use store bought passion fruit juice, or for better results, squeeze the juice fresh from the fruit. To top off the pie, we use Belcour Pineapple Preserve in the glaze as it contains a delicious mix of pineapple, passion fruit and ginger.cFind the full recipe, and other Belcour recipes, on the Belcour website 🍯🌶️
I was fortunate enough this year to be gifted a box of mooncakes for Mid-Autumn Festival, which is today. Although I grew up eating Chinese food because of Daddy, I think I've only eaten mooncakes once in my life and I don't remember what they tasted like (so they probably weren't good ones). Being the curious foodie that I am, I had to dive deeper and find out the history behind mooncakes and why they're given during the Mid-Autumn Festival. Apparently they were originally offerings to the Moon Goddess, but are now gifted to family and friends to express good will. There's also an interesting legend behind the Moon Goddess Chang E, describing how she ended up living on the moon for eternity. I recommend looking it up as there are several interpretions.I am enjoying my box of mooncakes this year while I can as no doubt they will be finished soon. Happy Mid-Autumn Festival to all watching and may you and yours be blessed this season. 🍁🥮🌕
Spice up your regular breakfast with Belcour Honey Mustard Sauce and Belcour Tomato Chutney 🍅🌶️ Perfect on scrambled eggs with toast 😋
Belcour Preserves Interview of Chef Marianna Farag, by Robin Lim Lumsden, where Marianna shares her favourite Jamaican foods and how she mixes Middle Eastern and Jamaican cuisines
Part 1 of our interview with food curious, self-taught chef Marianna Farag, who graced Jamaica with her vegan restaurant, Marianna’s Kitchen, from 2019 to 2024. Her restaurant was unique not only for serving delicious, plant-based meals, but also for being home to a community of people with all sorts of curiosities about life. Although Marianna has gone home to Paris for now, her food journey continues to evolve and you can follow her beautiful writings and musings at @missmariannaf on Instagram. The Jamaican community will remember her for her passion and worldly knowledge of food, while we at Belcour will remember her for going ahead with the interview even after cutting off a piece of her finger 😆 (no worries, the finger is much better now). Stay tuned for Parts 2 and 3 where Marianna shares her favourite Jamaican foods 🇯🇲 and how she combines Jamaican and Middle Eastern cuisines. Photographs of Marianna taken by Jik-Reuben Pringle
Susumber berries, also known as gully beans, are indigenous to Jamaica and a food source that is unfortunately fading from popular knowledge. Did you know that these used to be one of the most widely eaten vegetables in Jamaica back in the 1930s? Susumber was often eaten with saltfish as a substitute for ackee and saltfish, and was considered a 'poor man's food' because it was used to stretch out meals. It eventually became so popular that it was eaten by all classes of Jamaicans. Because it grows abundantly on the island, it has never been cultivated at a large scale. And funnily enough, like other staples of Jamaican cooking, susumber can be poisonous if not harvested correctly, so we advise harvesting them with someone knowledgeable. ⚠️While the berries have a bitter taste, they complimented the sweetness of the vegetables and coconut milk in our rice dish very well. It's time that we revive some of these Jamaican classics in our cooking, as climate change and food insecurity pushes us to rely ever more on growing and eating our own food.
