Jamaican Rundown with cassava dumplings

1 hour 10 minutes



  • 340g of mackerel, salted (available from Caribbean grocers)
  • 1 onion, sliced
  • 3 tomatoes, sliced
  • 3 peppers, a mix of colours, sliced
  • 3 garlic cloves, crushed
  • 5g of fresh ginger, grated
  • 3 bay leaves
  • 100g of creamed coconut, or 150ml coconut milk (top quality)
  • 1 Scotch Bonnet chilli, finely sliced
  • 1/2 tsp freshly ground black pepper
  • 1 tsp salt
  • 3 tbsp of vegetable oil


  • 250g of cassava, grated, or 250g cassava flour
  • 250g of plain flour
  • 1 tbsp of salt
  • 1 tsp baking powder
  • 360ml of water


Place the salted mackerel in a pan of cold water and bring to the boil. Drain, rinse and repeat this process once more to remove excess salt. Once rinsed for a second time, leave to soak in cold water
To make the dumplings, mix all the dry ingredients together in a bowl and then gradually pour in the water until a dough forms. Knead for 10 minutes until smooth and elastic – if it feels too dry add water a tablespoon at a time until you’re happy with the consistency. Once kneaded, cover and leave at room temperature for 20 minutes
Meanwhile, place a large saucepan over a medium heat and add the vegetable oil. Add half the onion, a quarter of the peppers and half of the tomatoes. Stir briefly then add the scotch bonnet, thyme, garlic, ginger, bay leaves and coconut. Continue to cook, stirring regularly, until the coconut begins to melt and curdle in the oil while you prepare the dumplings
To cook the dumplings, bring a large pan of salted water to the boil. Dust a work surface with flour and divide the dough into 12 equal pieces. Form each into a smooth ball, then push your thumb into the centre of each to create an indentation and to flatten it slightly. Be careful it doesn’t become too thin in the centre
Boil the dumplings for 10-15 minutes, or until they have all risen to the top of the water
Meanwhile, add the remaining tomatoes, onions and peppers to the sauce and stir through. Drain the mackerel and place on top of the sauce – don’t stir too much, otherwise the fish will begin to break up. Allow to simmer for 5 minutes
Serve the mackerel Rundown with cassava dumplings on the side