Jamaican Rundung is a sauce that can be used over any starch food. What makes it Rundung is that it is made with extracted coconut water. (In Jamaica this is called "strong coconut juice.") You can substitute any fish or vegetable you desire, but always use scallions and thyme. It is incredibly delicious!
Ingredients for Rundung:
- One coconut
- One piece saltfish
- 2 cups ackee-fresh-properly prepared*
- 1 medium tomato, chopped
- 1-2 sprigs fresh thyme
- 3 scallions, prepared and cut into pieces
- 1 Tbs. Maggie's dry chicken soup seasoning
- 5 cloves peeled and chopped garlic
- 1/2-1 scotch bonnet pepper, opened
Grate a coconut fine, add water and squeeze the coconut and work it to extract the strong coconut water. Strain out the coconut particles through a strainer, leaving the coconut water. (You can feed the left over coconut to the dogs.) Set the coconut water aside.
Ackee & Saltfish
Boil saltfish and fresh ackee in water over a natural wood fire for about 15-20 minutes. (Electric or gas stove may be substituted.)
Discard the water from the saltfish, strain the ackee and add to coconut water.
Add cold water to the saltfish. When cooled, scrape off the skin, remove the bones and break apart the saltfish and set aside.
Putting it all Together
Boil the coconut water and ackee, add tomato pieces, saltfish and thyme. Cover and cook several minutes.
Add prepared scallions, Maggie's seasoning, garlic and scotch bonnet pepper. Taste broth frequently to determine desired hotness. When hot enough for your taste, remove the scotch bonnet pepper piece.
Boil for 10 more minutes, then take pan off the fire.
Laddle Rundung over cooked yams, breadfruit, or rice.
*To prepare fresh ackee, you must allow the ackee to open on its own and you must remove the seed and purple part (or else it is poison)!
If you use canned ackee, add it at the same time as the scallions.
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