Basic Recipe From JMK - Vegetable Run Down

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Basic Instruction to Cook like a Jamaican

Jamaican cuisine recipe has never disclosed to the viewing audience by any given restaurant, other than what the public has gathered from recipe books, we at JMK is disclosing some of it’s secret for our patrons and others who have never taught that our secrets would be revealed, these are some basic recipes that some of our patrons has repeatedly ask us for, in fulfilling their wishes we have decided to entertain their request.

Enjoy have fun in our culinary school!

Chef Lester Anderson and O’Neil Williams
Chefs Lester and O'Neil The Creators of JMK Menus Recipes

Creator of JMK Recipes and Menus

Vegetable Run Down

Ingredients:
Two dried coconuts break coconuts extract meat from shell, chopped in blender with water; with a strainer separate the milk from the coconut residual. In a large uncovered pot bring the liquid to a boil then reduce the flame and cook until the water evaporates the remains will resemble oil and custard, add salt ;the custard will absorb most of the oil.

Other Ingredients:
(1) 2 cloves garlic chopped up
(2) 1/2 one large green pepper cut into medium to small pieces
(3) 1 Chopped medium onion
(4) 1/4 spoon dried time leaves
(5) 1/2 tea spoon salt
(6) Medium onion chopped
(7) Two Small carrots sliced in medium sizes
(8) 1 chocho or ( christophine) pealed and cut into medium pieces
(9) 1 head of broccoli cut into medium to pieces
(10) One dozen fresh whole okras medium
(11) One dozen fresh mushrooms chopped into medium sizes cut
(12) one large cucumber or zucchini cut into medium sized pieces

Steam the carrots and chocho until tender do not over cook, set aside bring the rundown to a boil. Add ingredients 1 through 7. Sauté for about 5 minutes add all the other ingredients, including the carrots and chocho, except the mushrooms. Allow to simmer until the vegetables are tender then add the mushroom.

Served with a choice of steamed white Rice.

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