The international guide to Jamaican restaurants and Caribbean restaurants contact us | register a restaurant | recipes | jamaican-foods | advertise | search| travelogue | about us | blog | reviews | jamaican groceries | links | home rastafarian cooking  ital recipes  ital foods   Jamaican Recipes   JAMAICAN FISH SOUP (FISH TEA)  RECIPE  JAMAICAN FRIED JERK FISH RECIPE   JAMAICAN PEPPER POT SOUP RECIPE   JAMAICAN STEAMED CALLALOO RECIPE   SIMPLE RICE AND PEAS RECIPE   JAMAICAN ESCOVEITCH FISH RECIPE  JAMAICAN ACKEE AND SALT FISH RECIPE   CURRY SHRIMP RECIPE  CURRY FISH RECIPE   TRADITIONAL JAMAICAN RUNDOWN RECIPE  JAMAICAN VEGETABLE RUNDOWN  JAMAICAN MACKEREL RUNDOWN  ITAL CURRY EGGPLANT RUNDOWN RECIPE JAMAICAN TRIPE AND BEANS RECIPE  OXTAIL RECIPE  JAMAICAN JERK CHICKEN RECIPE  JAMAICAN CURRY CHICKEN RECIPE  JAMAICAN FRIED DUMPLINGS RECIPE  ACKEE AND CRAB CRUSTED GROUPER RECIPE  BEEF PATTY RECIPE  JAMAICAN SHRIMP PATTY  VERSATILE AVOCADO  ITAL CURRIED LIMA BEANS RECIPE  POTATO-SALTFISH-CAKE-RECIPE  JAMAICAN-STEW-PEAS-RECIPE  JAMAICAN-GRILLED-RIPE-PLANTAINS-RECIPE    Cakes and Desserts  BLACK CAKE RECIPE  SIMPLE CARIBBEAN HOLIDAY CAKE RECIPE  CARROT SWEET POTATO CASSEROLE JAMAICAN COCONUT DROPS RECIPE TRADITIONAL JAMAICAN COCONUT DROPS RECIPE JAMAICAN COCONUT FILLING FOR GIZZADA  SIMPLE CASSAVA BREAD RECIPE CASSAVA WAFFLES RECIPE JAMAICAN EASTER SPICE BUN    DRINKS   JAMAICAN HOT CHOCOLATE  JAMAICAN SORREL RECIPE   SIMPLE JAMAICAN RUM PUNCH RECIPE                             TRADITIONAL JAMAICAN COCONUT RUNDOWN RECIPE Ingredients: 2 medium-sized dried coconuts (available in Caribbean or Latino food stores) Just enough water to chop coconuts in blender Yields approximately 1 cup of rundown, a mixture of about 1/3 oil and 2/3 custard. Most recipes for rundown use canned coconut milk instead of fresh coconut for ease of use. However, this traditional rundown recipe uses real dried coconuts. Rundown is really “boiling down” coconut milk to form a custard and coconut oil. Nothing else is required except a dash of salt. While most rundown recipes involve chicken, fish, vegetables, it can also be eaten as a dip for roasted breadfruit. The custard, which is slightly sweet and nutty, is delicious, and the oil, despite what you may have heard, is a very healthful oil. I am not suggesting that you go out and drink significant quantities of coconut oil, but you should not run from it either. I suspect this traditional recipe which is used in rural Jamaica is a Jamaican rendition of the West African use of palm oil. This recipe therefore takes a different approach in providing a way to make traditional rundown to which you may prepare and add fish, meat, vegetables to create other rundown dishes. You can draw inspiration about how to add fish, meat, and vegetables to this basic rundown recipe. I suggest you prepare your chicken, fish, meat or vegetables separately and add them to the rundown to create chicken rundown, fish rundown, meat, or vegetable rundown. Recipe by ©eatjamaican.com Process Break open the coconuts. Taste to ensure they coconuts 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. You can discard the residue or save it for use in the coconut drops and coconut filling for gizzadas recipes. In a large uncovered cooking pot bring the coconut milk 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 (see picture below). This takes approximately 1 to 11/2 hours. Add salt to taste. As it cools, the custard will absorb most of the oil. Chicken, meat, fish or vegetables can now be added to the mixture. coconut rundown BACK TO RECIPE PAGE                                                                               International Pages USA Pages Africa Asia Britain Canada Caribbean Jamaica Latin America United States Western Europe   HOME PAGE   Alabama HREF="alaska.html">Arizona 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, 2015

The international guide to Jamaican restaurants and Caribbean restaurants contact us | register a restaurant | recipes | jamaican-foods | advertise | search| travelogue | about us | blog | reviews | jamaican groceries | links | home  Jamaican Recipes  rastafarian cooking   ital recipes   ital foods   JAMAICAN FRIED JERK FISH RECIPE  JAMAICAN MACHEREL RUNDOWN  BLACK CAKE RECIPE   JAMAICAN PEPPER POT SOUP RECIPE  ITAL CURRY EGGPLANT RUNDOWN RECIPE  SIMPLE CARIBBEAN HOLIDAY CAKE RECIPE   JAMAICAN STEAMED CALLALOO RECIPE JAMAICAN TRIPE AND BEANS RECIPE  CARROT SWEET POTATO CASSEROLE   SIMPLE RICE AND PEAS RECIPE  OXTAIL RECIPE JAMAICAN COCONUT DROPS RECIPE   JAMAICAN ESCOVEITCH FISH RECIPE  JAMAICAN JERK CHICKEN RECIPE TRADITIONAL JAMAICAN COCONUT DROPS RECIPE  JAMAICAN ACKEE AND SALTFISH RECIPE  JAMAICAN CURRY CHICKEN RECIPE JAMAICAN COCONUT FILLING FOR GIZZADA   CURRY SHRIMP RECIPE  JAMAICAN FRIED DUMPLINGS RECIPE  SIMPLE CASSAVA BREAD RECIPE   CURRY FISH RECIPE  ACKEE AND CRAB CRUSTED GROUPER RECIPE  VERSATILE AVOCADO   TRADITIONAL JAMAICAN RUNDOWN RECIPE  BEEF PATTY RECIPE  JAMAICAN SORREL RECIPE   JAMAICAN VEGATABLE RUNDOWN  JAMAICAN SHRIMP PATTY  SIMPLE JAMAICAN RUM PUNCH RECIPE TRADITIONAL JAMAICAN COCONUT RUNDOWN RECIPE Ingredients: 2 medium-sized dried coconuts (available in Caribbean or Latino food stores) Just enough water to chop coconuts in blender Yields approximately 1 cup of rundown, a mixture of about 1/3 oil and 2/3 custard. Most recipes for rundown use canned coconut milk instead of fresh coconut for ease of use. However, this traditional rundown recipe uses real dried coconuts. Rundown is really “boiling down” coconut milk to form a custard and coconut oil. Nothing else is required except a dash of salt. While most rundown recipes involve chicken, fish, vegetables, it can also be eaten as a dip for roasted breadfruit. The custard, which is slightly sweet and nutty, is delicious, and the oil, despite what you may have heard, is a very healthful oil. I am not suggesting that you go out and drink significant quantities of coconut oil, but you should not run from it either. I suspect this traditional recipe which is used in rural Jamaica is a Jamaican rendition of the West African use of palm oil. This recipe therefore takes a different approach in providing a way to make traditional rundown to which you may prepare and add fish, meat, vegetables to create other rundown dishes. You can draw inspiration about how to add fish, meat, and vegetables to this basic rundown recipe. I suggest you prepare your chicken, fish, meat or vegetables separately and add them to the rundown to create chicken rundown, fish rundown, meat, or vegetable rundown. Recipe by ©eatjamaican.com Process Break open the coconuts. Taste to ensure they coconuts 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. You can discard the residue or save it for use in the coconut drops and coconut filling for gizzadas recipes. In a large uncovered cooking pot bring the coconut milk 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 (see picture below). This takes approximately 1 to 11/2 hours. Add salt to taste. As it cools, the custard will absorb most of the oil. Chicken, meat, fish or vegetables can now be added to the mixture. coconut rundown BACK TO RECIPE PAGE International Pages USA Pages Africa Asia Britain Canada Caribbean Jamaica Latin America United States Western Europe   HOME PAGE   Alabama HREF="alaska.html">Arizona 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, 2015