Mackerel RunDown With Yam, Bananas and Dumpling - Jamaican Style, PhotoCredit:@skkanme IG
Take a good look at the picture, can't you smell the 'flavour'? uuhhh, aaaahhhh.
I'm sure you did. Nice nuh true?
Traditionally a delicacy with roasted breadfruit, boiled green bananas or flour dumplings, Jamaican mackerel rundown remains a favourite to us for generations.
And today, as part of my Jamaican recipe reviews, I'll share this simple, budget-friendly, but impressively tasty Jamaican recipe with you.
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But just before, I must indicate to you that, like all other recipes, there are various versions; you know persons add or minus some things along the way, right? But this one has all the key ingredients.
From my recollection, the ingredients which differ across recipes are, lime juice vs vinegar, margarine, tomato and pimento.
But among them all, I came, up with this is MY version, the best :-) How do I know that?
The kids test! They love it! I've prepared it at least once per week over the last 2 months.
Now here is it, go and impress YOUR love ones too! :-)
Mackerel Rundown Recipe
1 pound mackerel
2 tablespoon juice of fresh lime
3 cups coconut milk (or the juice from 1 large coconut)
1 large onion,
2 sprigs of escallion and thyme
1/2 doz pimento grains, crushed.
1 clove garlic, crushed.
1/2 tsp black pepper
1 table spoon vinegar
A few strips of sweet pepper (to garnish)
Soak salt mackerel for at least 3 hours in water to remove excess salt.
Scald for about 10 minutes, then remove from water.
Pour over lime juice and set aside
Boil the coconut milk over medium heat, stirring intermittently until the custard appears and begin to form.
Add mackerel, pimento powder and garlic and lower flame
Allow to simmer for about 5 minutes
Cut up/ dice the onion, escallion and, with remaining spices, add to the pot.
Simmer gently for an additional 8-10 minutes.
Remove and serve hot.
I Should Tell You....
Today, coconut milk is conveniently sold in powdered form in sachets, but I always recommend the original, the 'good ole' coconut first- in my opinion, nothing beats that!
If you are outside of Jamaican, you should be able to get dried coconut at your local Caribbean or West Indian supermarket, try that first please.
It is very important to soak the mackerel, if not it will be extremely salty. Three (3) hours minimum, or overnight at maximum, should be good. But remember you also want to retain the flavour of the salt mackerel as well.
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About The Author
A patriotic Jamaican who adores his culture, Wellesley has been using this medium to share what he calls 'the uniqueness of Jamaica with the world' since April 2007.
To date, he serves over 9,300 unique readers / viewers per day.
His efforts have earned him featured positions in local publications, including the Jamaica Gleaner's Hospitality Jamaica, Carlong Publishers, as well as recognition from numerous prestigious international agencies and universities.