Sean Paul celebrates reopening of Border Food Village

International dancehall icon, Sean Paul, is expressing his joy and gratitude as Border Food Village officially reopened for business on January 16, marking a powerful moment of renewal for vendors and the wider south coast community.

Situated at the border of St Elizabeth and Westmoreland, in the small fishing village of Scott’s Cove, the gastronomical gem is cherished by locals and visitors alike for its authentic Jamaican cuisine. Following coordinated recovery efforts after extensive damage caused by the passing of Hurricane Melissa in October 2025, Border is a shining example of collaboration.

Sean Paul, whose foundation played a key role in supporting early recovery efforts, underscored the importance of preserving spaces that reflect Jamaica’s heritage.

“Border is just a legendary place,” Sean Paul said. “It reminds me of driving past places like Faith’s Pen on the way to the north coast, or that roast yam spot on the highway near Mandeville ... a place that you always have to stop at during your travels. And many of these families have been here for many years, for generations, serving the people, and can tell you the history of the cultural landmark. So, it was important to ensure that Border did not disappear.”

He added, “I wasn’t able to be there for the official reopening as I was travelling with the band ... we performed at the Miami Heat’s halftime show and immediately after went into rehearsal sessions so I could not make it back in time. But I have to say big ups to my team who was there and to everyone who contributed to getting Border up and ready for business. And big ups to the team again for going out every week to support the relief efforts.”

In the immediate aftermath of the hurricane, Sean Paul Foundation partnered with stakeholders including Food for the Poor Jamaica and Chef Brian Lumley, to focus on recovery efforts on Border as a catalyst for broader community upliftment. Attention generated through social media posts shared by the artiste and his colleagues helped amplify the initiative leading to partnerships with the Ministry of Industry, Investment and Commerce and J. Wray & Nephew Limited.

“After the hurricane, I was just trying to help in any way I could ... my brain was scattered,” Sean Paul explained. “I have to big up Chef Lumley, who helped focus that effort on Border because restoring the space was a good place to start and would uplift morale, support the economic recovery and help more than 300 families. I am happy to see a familiar place of business back up and running so quickly because looking at the devastation on the south coast, there are so many that may not even be able to reopen.”

INITIATIVE

Support initiatives included the deployment of heavy equipment to clear the beach area behind the stalls, the provision of construction materials such as zinc, plywood, and solar lights to improve safety and security at night. This work restored access for fishing boats, enabling the fisherman community to resume operations and re-establish their livelihoods.

Border is widely regarded as a living expression of Jamaica’s roadside food culture, offering traditional dishes such as escovitch fish, lobster, soup, bammy, and festival, prepared and served by generations of local vendors.

“When you support Border, you’re supporting families, tradition, and the real Jamaican experience. Places like Border serve great purpose – Jamaican street food vendors, they’re the kind of authenticity that helps to preserve the culture. Plus it’s fresh food, good food at that. Fast food comes at a dime a dozen,but these places need to be upheld. Street food vendors are part of who we are as Jamaicans, and they help keep Jamaica’s wheels turning,” he said.

He lamented the closure of popular roadside food spot, Faith’s Pen, which he dubbed as the place he loved to stop as a child to enjoy “a ‘mean’ ackee and saltfish or even a corn”.

“It was a vibe. Same for the pan chicken vendors. Every time we come through the Border, we try fi stop and get some escovitch and steam bammy, and me haffi big up the French fry lobster … a di baddest ting, and big up Soupie and everybody doing them thing there. You know it’s just the love that Jamaican people put into their cooking that makes it feel like home.”