Run down

Run down is a traditional Jamaican dish, often made with coconut milk, fish, tomato, onion, garlic, pepper, and various spices. The name "run down" refers to the cooking process, where the ingredients are simmered or "run down" until they create a thick, flavorful sauce.

Ingredients and Preparation

The primary ingredient in run down is typically mackerel, although other types of fish or even shellfish can be used. The fish is traditionally salted for preservation and to enhance flavor, but fresh fish can also be used. The fish is then cooked in a sauce made from coconut milk, which is often freshly made from grated coconut.

The other ingredients, including tomato, onion, garlic, and pepper, are sautéed in cooking oil before the coconut milk and fish are added. Spices such as thyme, scotch bonnet pepper, and allspice are also added to give the dish its distinctive flavor. The mixture is then simmered until it reduces to a thick sauce, hence the name "run down".

Cultural Significance

Run down is a staple in Jamaican cuisine and is often served for breakfast, lunch, or dinner. It is also a popular dish during Lent, when many Jamaicans abstain from eating meat. The dish is often served with breadfruit, rice, or dumplings.

Variations

While the basic ingredients of run down remain the same, there are many regional variations of the dish. Some versions may include additional ingredients such as okra, potato, or carrot. In some areas, run down is made with cod or other types of white fish instead of mackerel.

See Also

• Jamaican cuisine
• List of Jamaican dishes
• Coconut milk
• Mackerel

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  Plate of Rondon

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  Run down (stew)

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  Rondon Dish Preparation