Velvet Jamaican Rundown with Green Banana Dumplings

Name: Velvet Jamaican Rundown with Green Banana Dumplings
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Fresh Mackerel; Coconut Milk; Onion; Garlic; Bell Pepper; Tomato; Thyme; Scotch Bonnet Pepper; Salt and Pepper; Vegetable Oil; Green Bananas; All-Purpose Flour; Salt; Water

A tropical delight combining creamy coconut and hearty dumplings

A traditional Jamaican fish stew simmered in seasoned coconut milk, served with green banana dumplings to soak up the rich, velvety sauce.

1 h 45 min
4
Intermediate

Ingredients

For the Rundown

Fresh Mackerel

1 lb, cleaned and cut into pieces

Coconut Milk

2 cups

Onion

1, finely chopped

Garlic

2 cloves, minced

Bell Pepper

(any color), sliced

Tomato

2, chopped

Thyme

2 sprigs

Scotch Bonnet Pepper

whole (optional)

Salt and Pepper

to taste

Vegetable Oil

2 tbsp

For the Green Banana Dumplings

Green Bananas

4, peeled and grated

All-Purpose Flour

2 cups

Salt

1 tsp

Water

as needed

Preparation

Preparing the Mackerel

Clean the Mackerel

Rinse the mackerel pieces under cold water.

Dry the Mackerel

Pat them dry with paper towels.

Season and Set Aside

Season with salt and pepper, and set aside.

Making the Green Banana Dumplings

Mix Ingredients

In a large bowl, mix grated bananas, flour, and salt.

Form the Dough

Gradually add water while mixing, until a firm dough forms.

Shape the Dumplings

Knead the dough for a few minutes, then shape into small, flat rounds.

Cooking Process

Sauté the Aromatics

Heat oil in a pot over medium heat. Add onion, garlic, and bell pepper; sauté until softened.

Sautéing time: 5 min on medium heat.

Simmer the Rundown

Add tomatoes, thyme, and coconut milk to the pot. Bring to a gentle simmer, stirring occasionally.

Simmer for 1 h on low heat to develop flavors.

Cook Fish and Dumplings

Gently place the seasoned mackerel and Scotch bonnet into the coconut milk mixture. Add the dumplings, cover, and let cook until dumplings are firm and fish is tender.

Cook for 40 min; handle the Scotch bonnet pepper with gloves to avoid irritation.

Plating & Serving