Jamaican Coconut Run Down

Ingredients

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 cup (150g) okra, sliced 1 cup (150g) okra, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 Scotch bonnet pepper, whole 1 Scotch bonnet pepper, whole
• 1 sprig of thyme 1 sprig of thyme
• 1 teaspoon allspice 1 teaspoon allspice
• Salt, to taste Salt, to taste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add diced onion and minced garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Add sliced bell pepper, okra, and diced tomatoes to the pot. Stir and cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the coconut milk and add the whole Scotch bonnet pepper, sprig of thyme, allspice, and salt.
5. 5.
   Reduce the heat to low and let the ingredients simmer for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
6. 6.
   Remove the Scotch bonnet pepper and thyme sprig before serving.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Jamaican Coconut Run Down hot with steamed rice or traditional Jamaican hard dough bread.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Scotch bonnet pepper — Handle with caution as it is very spicy. For a milder flavor, you can remove the seeds and membranes before adding it to the dish.

Tips & Tricks

• For a heartier version, you can add cooked chicken, shrimp, or fish to the dish.
• Adjust the spiciness by adding more or less Scotch bonnet pepper according to your preference.
• Serve with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.
• Experiment with different vegetables such as yam, pumpkin, or green beans to personalize the dish.

Serving advice

Serve the Jamaican Coconut Run Down as a main course accompanied by steamed rice or traditional Jamaican hard dough bread. Garnish with fresh cilantro or parsley for added freshness and visual appeal.

Presentation advice

Present the Jamaican Coconut Run Down in a vibrant and colorful manner by arranging the vegetables attractively on a serving platter. Drizzle a little coconut milk on top for an extra touch of creaminess. Serve with a side of steamed rice and garnish with a sprig of fresh thyme.