Jamaican Restaurants   eatjamaican.com Caribbean Restaurants   The international guide to Jamaican restaurants and Caribbean restaurants contact us | register a restaurant | recipes | jamaican-foods | advertise | search| travelogue | about us | chat | reviews | jamaican groceries | links | home Jamaican Recipes  JAMAICAN FRIED JERK FISH RECIPE  JAMAICAN COCONUT DROPS RECIPE  TRADITIONAL JAMAICAN RUNDOWN RECIPE  JAMAICAN ACKEE AND SALTFISH RECIPE  JAMAICAN STEAMED CALLALOO  JAMAICAN COCONUT FILLING FOR GIZZADA  JAMAICAN ESCOVEITCH FISH RECIPE  JAMAICAN VEGATABLE RUNDOWN  SIMPLE RICE AND PEAS RECIPE  JAMAICAN MACHEREL RUNDOWN  CURRY SHRIMP RECIPE  OXTAIL RECIPE  CURRY FISH RECIPE  BEEF PATTY RECIPE  JAMAICAN PEPPER POT SOUP RECIPE  JAMAICAN CURRY CHICKEN RECIPE rastafarian cooking  ital recipes  ital foods JAMAICAN VEGETABLE RUNDOWN RUNDOWN Ingredients for rundown: 2 medium-sized dried coconuts (available in Caribbean or Latino food stores) Just enough water to chop coconuts in blender Break open the coconuts. Taste to ensure they are fresh. Remove the coconut “meat” from the shell with a knife. This is dangerous as you run the risk of cutting yourself. Therefore you should proceed cautiously until you get the hang of it. Cut the coconut “meat” into small pieces and chop up in a blender using the chop setting. Chop coconuts in batches so as not to overload the blender. Blend the coconut in batches until the coconut is a fine consistency and the liquid resembles milk. Use a large strainer to separate the coconut from the milk. Hand squeeze any remaining milk from the residue. In a large uncovered cooking pot bring the liquid to a rapid boil then reduce the flame to medium and cook until the water evaporates and what remains is a combination of clear liquid (oil) and custard. This takes approximately 1 to 11/2 hours. Add salt to taste. As it cools, the custard will absorb most of the oil. Yields approximately 1 cup of rundown a mixture of about 1/3 oil and 2/3 custard. OTHER INGREDIENTS (1) 2 cloves garlic chopped up (2) 1/2 one large green pepper cut into medium to small pieces (3) 1 medium sized onion chopped up (4) 1/4 spoon dried time leaves (5) 1/3 scotch bonnet pepper, discard seeds, cut into very small pieces (6) 1/2 tea spoon salt (7) 1 medium sized well ripened tomato chopped into medium to small pieces (8) 1 medium sized carrot cut into medium to small pieces (9) 1 chocho or christophine pealed and cut into medium sized pieces (10) 1 small head of broccoli cut into medium to small pieces (11) 8 to 10 medium sized whole okra (12) 8 small portabello mushrooms cut into two pieces (optional) (13) 1 medium sized zucchini cut into medium sized pieces Process Steam the carrots and chocho until tender. Do not over cook. Set aside. Bring the rundown to a boil. Add ingredients 1 through 7. Saute for about 10 minutes. Add all the other ingredients, including the carrots and chocho, except the mushrooms. Allow to simmer until the vegetables are tender then add the mushrooms. When the mushrooms are cooked. Let sit for five minutes. Serve over white rice. BACK TO RECIPE PAGE International Pages USA Pages Africa Asia Britain Canada Caribbean Jamaica Latin America United States Western Europe   HOME PAGE   Alabama Alaska Arizona Arkansas California Colorado Connecticut Delaware Florida Georgia Hawaii Idaho Illinois Indiana Iowa Kansas Kentucky  Louisiana Maine Maryland Massachusetts Michigan Minnesota Mississippi Missouri Montana Nebraska Nevada New  Hampshire New Mexico Wyoming New Jersey New York North Carolina North Dakota Ohio Oklahoma Oregon Pennsylvania Rhode Island South Carolina South Dakota Tennessee Texas Utah Vermont Virginia Washington Washington-DC West Virginia Wisconsin Phone: 206-339-9034 Fax: 206-339-9034 E-mail: eatjamaican@eatjamaican.com  ©eatjamaican.com, 2008