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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 (optional)
(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
Recipe by ©eatjamaican.com
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.
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