JAMAICAN MACKEREL RUNDUNG/ MACKEREL RUNDOWN RECIPE

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Habanero provides heat similar to scotch bonnet, while jalapeño is milder and more accessible.

Scale off the mackerel to get rid of excess salt by boiling it in hot water.

Skim off the cream from the top of the coconut milk and add it to a frying pan over low flame.

Allow the coconut milk to cook until it curdles, stirring occasionally.

Add salt to the flour and mix it, then gradually add water to form a dough.

Knead the dough until smooth and form it into medium-sized dumplings.

Peel and cut the yellow yam, then add it to a pot of hot water with salt and vinegar to prevent discoloration.

Add the dumplings to the pot with the yam.

Debone the mackerel, removing the skin and bones, and cut it into smaller pieces if necessary.

Add the deboned mackerel to the reduced coconut milk and stir.

Cover the pan and cook for a few minutes.

Add chopped tomatoes, sweet peppers, onions, minced garlic, pimento powder, dried thyme, scotch bonnet pepper, and black pepper to the pan.

Cover and cook for about 2 minutes until everything is combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary