Coconut Rundown

Subject: Coconut Rundown Tue May 26, 2009 1:33 pm

Coconut Rundown Ingredients
1/2 oz onion
1/2 oz garlic
1/2 cup coconut milk, unsweetened
1 branch thyme
2 oz assortment of fresh bell pepper
Salt and pepper to taste
Optional: 1/2 oz country pepper (similar to a bell pepper but hotter)
Coconut Rundown Instructions
1. Sauté onions and garlic and peppers
2. Add thyme; pinch your index finger and thumb together and pull the thyme branch between them, the thyme will come off the branch (no need to chop)
3. Add coconut milk and simmer
4. Add country pepper and season with salt and pepper to taste

Rundown with mackerel

INGREDIENTS:

1 cup of coconut rundown (see traditional Jamaican coconut rundown recipe)
1 cup water
2 lbs pickled boneless mackerel
1 large onion, chopped
3 stalks scallion, chopped
3 tomatoes, chopped
1 level teaspoon dried time leaves
1 Scotch Bonnet pepper (keep whole to get the best flavor, then remove after cooking or use a third of a pepper chopped finely without the seeds)
Recipe by

eatjamaican.com

Serves: 4-5

Process
Soak the mackerel in water overnight to remove the salt. If the mackerel is still very salty, boil in a pot of water for about 20 minutes. Drain the mackerel and cut it into small pieces.

Add the mackerel to the rundown, cover and cook for about 14 minutes on medium heat. Add the onion, garlic, tomatoes, scallion, scotch bonnet pepper and thyme. Stir in all ingredients. Lower the heat and simmer for 10 more minutes.

Best served with boiled green bananas, yam, cassava, sweet potatoes and cassava dumplings.