Jamaican Vegetable Rundown


  • 1-2 fresh coconuts
  • 2 cloves of garlic, chopped
  • 1/2 of a large green pepper, diced
  • 1 medium sized onion, diced
  • 1/4 teaspoon dried thyme
  • 1/3 scotch bonnet pepper, seeds removed and diced
  • 1 medium tomato, chopped
  • 1 medium sized carrot, diced
  • 1 chocho or christophine,* peeled and chopped
  • 1 small head of Cauliflower, chopped
  • Assorted Squash, chopped
  • 1 medium sized zucchini, chopped
  • 1/4 cup of Ziggy Marley’s Coco’Mon™ Curry Coconut Oil


1. Break open the coconuts. Taste to ensure they are fresh then remove the coconut “meat” from the shell with a knife.

2. Cut the coconut “meat” into small pieces and chop up in a blender with just enough water to chop. Chop coconuts in batches so you don’t overload the blender. Blend the coconut until it is a fine consistency and the liquid resembles milk.

3. Use a large strainer to separate the coconut from the milk. Hand-squeeze any remaining milk from the residue.

4. In a large uncovered cooking pot bring the coconut liquid to a rapid boil then reduce the flame to medium and cook until the water evaporates and what remains is a combination of clear liquid (oil) and custard. This takes approximately 1 to 1 ½ hours. Add salt to taste. Note: As it cools, the custard will absorb most of the oil and should yield approximately 1 cup of “rundown.”

5. Steam the carrots and chocho until tender. Do not over cook. Set aside.

6. Bring the rundown to a boil. Add garlic, green pepper, onion, thyme, scotch bonnet, tomatoes and salt to taste. Sauté for about 10 minutes.

7. Add the remaining ingredients, including the carrots and chocho.  Simmer until all the vegetables are tender.

8. Serve over white or brown rice.


Serves 4-6

* Chocho (a.k.a. chayote or christophine): This mild-flavored squash looks like a wrinkled, pale green pear. You can substitute zucchini (stronger flavor, cooks more quickly) or kohlrabi or any other summer squash.

From the sweet kitchen of Ms. Rose