Run Down or Dip and Fall Back


Run Down or Dip and Fall Back
Preparation time
Cooking time


For 4 Person(s)


  • 1 pound(s) pickled mackerel
  • 1 large onion
  • 1 whole scotch bonnet pepper
  • 6 small tomatoes
  • 4 cup(s) Grace Coconut Milk
  • 1 clove(s) garlic, chopped
  • 1 stalk(s) escallion, chopped
  • 1 sprig(s) thyme
  • 1 teaspoon(s) black pepper
  • 1/4 cup(s) Grace White Cane Vinegar (to taste)

Run Down or Dip and Fall Back Directions

  1. Soak mackerel in tap water for about 4 hours or overnight.
  2. Slice onion, chop pepper and tomatoes and set aside.
  3. Pour Grace Coconut Milk in a saucepan and bring to a boil. Add all the seasonings and simmer for about 3-4 minutes.
  4. Flake mackerel and remove bones if desired. Add to the reduced milk mixture and continue cooking until a "custard" is formed.  Add vinegar to taste.

    Recipe Note: Salted salmon may be used to replace pickled mackerel.

    To Serve: Serve with boiled green bananas or roasted breadfruit.

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