Rundown might not look fancy when it’s cooking. It’s a pale, creamy stew with saltfish and coconut milk. Some people appreciate how it looks, but it’s not likely to win any plating awards. Still, once you try it, you’ll understand why Jamaicans have enjoyed it for generations.
The name is worth noting, too. In Jamaica, people call it “rundung.” No matter how you spell it, it’s the same dish.
This recipe uses salted codfish instead of salted Mackerel.
What Is Jamaican Rundown, Anyway?
Jamaican rundown, also known as rundown or rundung, is a classic dish made with fish or vegetables, simmered with herbs and spices in lots of coconut milk.
The dish is usually made with salt mackerel, which is boiled first to remove some of the salt, then simmered with spices like thyme, pimento (allspice), and Scotch bonnet pepper.
The coconut milk cooks until it’s thick and creamy, giving the dish a rich, flavorful taste. Rundown is often eaten for breakfast or lunch and is usually served with dumplings, boiled bananas, or rice.
Rundown is fish cooked in coconut milk until the sauce thickens and becomes a creamy stew. The name comes from what happens in the pot—the coconut milk cooks down and covers the fish. Some say it also refers to the fish breaking up and blending into the sauce.
Rundown started as a coastal dish, made with whatever ingredients people had on hand. Coconuts were easy to find, and saltfish like cod or mackerel came in barrels and kept well without refrigeration. Onion, thyme, scotch bonnet, and pimento were common pantry staples, and together they made rundown.
Today, mackerel rundown is the most popular, but saltfish rundown is the original version. This recipe uses that one.
Why Is It Called Rundown
The name comes from Jamaican patois and describes how the dish is cooked, not what’s in it. As the coconut milk simmers, it thickens and coats the fish like custard. The fish cooks slowly until it softens and breaks apart, blending with the sauce.
Afro-Jamaican workers brought the dish to Panama and Costa Rica in the 1800s and early 1900s while building the canal and railroads. People there still make it today and call it rondon. It’s the same coconut milk dish, just with a different name.
In Jamaica, rundown is a classic breakfast served with boiled dumplings, breadfruit, yam, or green banana. It’s a filling way to start the day.
How to Desalt Saltfish for Rundown
Saltfish is preserved in salt, so you need to prepare it before cooking. How much prep you need depends on the type. Boneless, skinless saltfish is easier, but thick pieces with bones and skin need more work.
You can prepare saltfish in three ways, and you can combine them. Rinse the fish a few times under cold water. You can also soak it in fresh water for several hours or overnight, changing the water once or twice. Or boil it, drain it, and boil it again for ten minutes each time.
For boneless saltfish, boiling it twice for ten minutes each time is usually enough. For bone-in saltfish, soak it first, then boil it. Taste a small piece before cooking. It should taste seasoned but not too salty. The coconut milk and long simmer will add flavour, so you want a bit of salt left, just not too much.
Jamaican Saltfish Rundown Ingredients
- 1 lb saltfish (cod or mackerel), desalted (see above). If you can’t find saltfish, use fresh cod or another firm white fish. Season the fresh fish with salt and let it sit for at least 30 minutes, then rinse and use it as you would saltfish. The flavour will be milder, but the coconut sauce will still make the dish delicious.
- 2 cans (800 ml) coconut milk or 1 can of coconut cream
- 1 onion, sliced
- 3 stalks scallion, chopped
- 3 sprigs fresh thyme
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, whole (for real heat; if you want it milder, use habanero, jalapeño, or skip the pepper altogether)
- 1 tsp pimento berries (allspice)
- 1 tomato, chopped
- 1/2 small pumpkin or 1 cup cubed squash (optional)
How to Make Jamaican Saltfish Rundown
Pour the coconut milk into a wide pot and bring it to a gentle simmer. Cook for 10 to 15 minutes, stirring occasionally. You’ll see the coconut milk thicken, turn glossy, and look a bit oily at the edges.
The bubbles may get bigger, and the sauce should look creamy with a slight golden colour. When you drag a spoon through, it should leave a line that fills in slowly, and the sauce should coat the back of your spoon smoothly.
These are signs the “running down” stage is happening. Take your time and look for these cues before adding the fish.
Desalt the Fish
- Soak the saltfish in cold water (overnight or for a few hours, changing the water a couple of times) to remove the excess salt.
- Place the fish in a pot of fresh water, bring to a boil, and let it simmer for 15 to 20 minutes.
- Drain, rinse with cold water, remove any skin and bones, and flake the fish into bite-sized pieces.
- Alternatively, you can boil the saltfish and drain the water up to 3 times to skip the overnight soaking.
Reduce the Coconut Milk:
- In a wide saucepan or skillet, add the coconut milk and bring it to a boil over medium-high heat.
- Let it cook down for about 20 to 25 minutes, stirring occasionally, until the coconut milk thickens and starts to separate into rich oil and custard. This is where “rundown” gets its name, as the sauce cooks down.
Add the Aromatics to the Coconut Sauce
- Add the chopped onion, scallions, garlic, tomato, bell pepper, thyme, pimento berries, and Scotch bonnet pepper into the reduced coconut mixture.
- Sauté and simmer together for about 5 to 10 minutes until the vegetables soften and the flavours blend.
Add the Flaked Saltfish To Coconut Sauce
- Stir the flaked saltfish into the coconut-herb sauce.
- Season with a pinch of black pepper, lower the heat, and let it simmer for another 10 minutes so the fish absorbs the rich coconut custard.
- Taste and add salt if needed.
Mackerel Rundown vs Saltfish Rundown
Both dishes use the same method, just with different fish. Mackerel rundown uses salted mackerel, which is oilier and makes a richer sauce. Most Jamaicans make this version now because salted mackerel is easier to find and less expensive. Saltfish rundown, made with salted cod, is the original. If you can only find one type of fish, use that. The method stays the same.
What to Serve With Rundown
In Jamaica, rundown is a filling breakfast dish. Serve it with boiled green banana, dumplings, yam, or roasted breadfruit. These are called “hard food” or ground provisions. If you can’t find these sides, rundown is still delicious with plain white rice, boiled potatoes, or even crusty bread to soak up the sauce. Whether you use traditional sides or easy alternatives, rundown makes for a truly satisfying Jamaican breakfast.
How to Store Rundown
You can keep rundown in the fridge for 3 to 4 days in a sealed container. The coconut milk sauce will thicken when cold, but it will loosen up again if you gently reheat it with a splash of water or coconut milk. Stir as it warms to keep the sauce smooth. If the sauce gets too thick, add a bit more water or coconut milk and stir. If it’s too thin after reheating, let it simmer uncovered for a few minutes until it thickens. If the sauce splits or looks oily as it reheats, whisk it well or use a spoon to mix until creamy again. To freeze rundown, let it cool completely, then put it in airtight containers. It will keep in the freezer for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight if possible, then gently reheat on the stove with a little water or coconut milk to restore the creamy texture. Stir as it heats for the best results.
