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Jamaican Rundown

GrokGrub.com - Jamaican Rundown (Paleo)

I love traditional recipes that require almost no adaptation to align with a Paleo nutritional approach. Jamaican Rundown is a great example of such a recipe. With a simple list of ingredients and minimal seasoning, it uses the flavors of real food (assisted by a cooking technique that specifically enhances flavor) to achieve a result that’s thick, rich, and complex. The dish gets its name from the fact that fish and vegetables are cooked until they’re soft and the textures have “run down”. 

There’s a Creole version of Rundown that varies from this one quite a bit (and that I’d love to experiment with) but conch meat isn’t readily available, so that one will have to wait. Regional differences in cuisine fascinate me; I have four recipes for meatloaf already published on this site, for example, because I love to try different variations of the same thing. That, or I simply can’t leave well enough alone. 

Anyway, I don’t cook with fish much but I’m a huge fan of the taste of this particular Jamaican Rundown!  GrokGrub.com - Jamaican Rundown (Paleo)

Jamaican Rundown
Serves 6
This traditional Jamaican Rundown is a thick, savory stew made of mackerel, yams and coconut milk.
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Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Ingredients
  1. RUNDOWN
  2. 1 lb fresh mackerel fish, de-boned
  3. 2 13-oz cans coconut milk
  4. 2 cups broth or water
  5. 1 large onion
  6. 1 lb yam
  7. 1/2 bunch scallions, chopped
  8. 2 tbsp tomato paste
  9. 1 tsp thyme, dry or fresh
  10. 3 garlic cloves
  11. 2 tsp salt
  12. 2 tsp black pepper
  13. 1 jalapeño
  14. 1 tbsp coconut oil

  15. GARNISHES
  16. Red pepper flakes
  17. 1/2 bunch scallions, chopped
  18. Plantain chips
Instructions
  1. Roughly chop the onion and jalapeño (discard the seeds), then shred both with the garlic cloves in a food processor until finely diced.
  2. Heat the coconut oil in a large, heavy-bottomed pot over medium high heat. Saute the onion mixture until softened, approximately 10 minutes.
  3. Peel and roughly chop the yam, then add to the onions. Lay the mackerel over the yam, then add the coconut milk, broth or water, chopped scallions, tomato paste, thyme, salt and pepper.
  4. Combine the mixture just enough that the ingredients are mixed but mackerel and yam pieces are submerged. Bring to a boil.
  5. Boil uncovered until the soup reaches your desired consistency (to make mine very thick, I boiled it for an hour). Stir occasionally to keep the bottom from burning; the yam and mackerel chunks will gradually soften until they're no longer individually distinguishable.
  6. Serve warm, with a garnish of additional scallions, red pepper flakes and plantain chips if desired.
Notes
  1. If fresh mackerel is not readily available, substitute cod, sardines, bluefish, trout or herring.
Adapted from Jamaican It Paleo's Mackerel Rundown
Grok Grub - Paleo Recipes and Living http://grokgrub.com/
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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2 Comments

  1. Thanks for the shoutout and so happy we inspired you to Jamaic-IT! :) One love!

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