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Jamaican Recipes
 JAMAICAN FRIED JERK FISH RECIPE  JAMAICAN COCONUT DROPS RECIPE
 TRADITIONAL JAMAICAN RUNDOWN RECIPE  JAMAICAN ACKEE AND SALTFISH RECIPE
 JAMAICAN STEAMED CALLALOO RECIPE  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
 JAMAICAN TRIPE AND BEANS RECIPE  JAMAICAN SHRIMP PATTY
 CARROT SWEET POTATO CASSEROLE  JAMAICAN FRIED DUMPLINGS RECIPE
 BLACK CAKE RECIPE  VERSATILE AVOCADO
 

MACKEREL RUNDOWN RECIPE



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.

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