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  Jamaican Recipes
  JAMAICAN FISH SOUP (FISH TEA)  RECIPE
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  TRADITIONAL JAMAICAN RUNDOWN RECIPE
 JAMAICAN VEGETABLE RUNDOWN
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 ITAL CURRY EGGPLANT RUNDOWN RECIPE
JAMAICAN TRIPE AND BEANS RECIPE
 OXTAIL RECIPE
 JAMAICAN JERK CHICKEN RECIPE
 JAMAICAN CURRY CHICKEN RECIPE
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 BLACK CAKE RECIPE
 SIMPLE CARIBBEAN HOLIDAY CAKE RECIPE
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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
 
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  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.coconut

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
coconut rundown


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  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.coconut

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 rundowncoconut 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

 facebook

 Follow eatjamaican on Twitter

  

Phone: 206-339-9034

Fax: 206-339-9034

E-mail:
[email protected]

 ©eatjamaican.com, 2011