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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
JAMAICAN VEGETABLE 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.
(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
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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