Stush in the Bush: A Jamaican Ital Culinary Experience

Experienced by Kimatni Rawlins and Randi Payton

There’s an enlightening culinary experience in the hills of Free Hill, St. Ann, dubbed Stush in the Bush. Curated by Lisa and Chris Binns, guests are blessed with plant-based ital meals prepared from organic veggies and fruits grown on the couple’s ZionItes Farm. And though we were in the Bush, the Stush analogy pays homage to a dapper dress presentation as you are treated like royalty by the creative and health-conscious pair. Lisa even baked delectable vegan cupcakes for everyone to honor my Fit Father’s Born Day.

It was a distinct pleasure to break away from the programming of society and disconnect with other nomadic souls and welcoming energy at the Binns' Family Home. Chris and Lisa -- a plant-based chef from Barbados -- employ an inspiring set of simple and vitality-based mantras. No animal food is required, positive energy only, mass consumerism voided, and eating fresh ital vegetation from the land is the way of life. Moreover, the livity inherited through new perspectives and the exchange of naturalistic ideologies with Rastafarians such as Chris will keep Mother Earth breathing consciously while sustainably maintaining “Her” resources without the resulting byproduct of man’s lust for riches which is planetary malnourishment.  

Taking place a few times a week, a small group of inquisitive and stimulated individuals will arrive at the farm (about a 90-minute drive from Mobay) for a 5-hour bespoke fine dining experience consisting of an array of hand-prepared dishes, various educational conversations on the medicinal benefits of herbs and plants like aloe vera and rosemary, and uplifting conversations with one another atop the property as you gaze at the idyllic landscape. The Binns work fluidly together like roots and water to ensure you leave with a full belly and an open mind. With every fresh drink and meal prepared with love, some of the dishes at the feast included:

• mezzo platters

• plantain and corn ceviche

• arugula and watermelon tartare

• roasted pumpkin hummus

• ginger and watermelon juice

• plant-based meatballs

• creamy and velvety pumpkin soup enhanced with savory, smokey coconut shavings

• fire-grilled pizzas with kale pesto and cashew-based mozzarella

Additionally, Lisa’s dips, dressings, and sauces are made from scratch. She also customizes a set of green, gold, and red pepper sauces in respect of the Rastafarian colors emanating from the Ethiopian flag. One of her recipe tricks for other dishes is to use the jelly meat and water from the coconut to enhance flavoring and richness. From a sustainable and artistic perspective, the Binns produce electricity from solar power, harvest their food, and commission local artisans to design the wooden plates and ceramics, as well as the impressive large-scale mural in the main dining room. The wood-carved piece was created by the same sculptor that manifested the male and female bronze statues in New Kingston’s Emancipation Park titled Redemption Song. 

As a vegan of 14 years, Stush in the Bush is by far one of my top three international culinary excursions. Soon come, the Rastafarian “up in the hills” way of life will evolve into my second act while existing in this physical presence. So, the next time you plan a trip to Jamrock, step out of your comfort zone and try something new and refreshing such as sustainable luxury and sexy vegetarianism at Stush in the Bush. To book your group, visit www.stushinthebush.com . One love!