Staff writer Lil Miss Kim
A who sey country girls caan cook?! Well if you don’t know how fi mek a nice Run-dung (don’t even ask what that is?) then you naw sey nutn!. Lol
For my non- West-Indian and non-Jamaican readers… run dung is one of the most filling and ‘prestigious’ Sunday mawning breakfast you can have! Believe me when I tell you this. You’ll lick your ten fingers when you’re done especially if you follow this recipe…given to me by no other than my grannny…Mama Iris from Mandeville, Manchester …lol
You’ll need for this dish a coconut, salt mackerel or saltfish (your preference) and the regular seasonings:- onion, tomato, escallion, thyme, pimento, garlic, sweet pepper, a little vinegar, and of course scotch bonnet pepper (my favourite!).
Grate (or blend if you’re too posh) the coconut (do I really have to tell you this?)…pour warm water on it and juice it (meaning squeeze out the milk [yes with your hands]…for those who use the tin ones or the cream) into a sauce pan. Allow the coconut to come to boil then you can add your seasoning.
Cook for about 15-20 minutes (remember, coconut run belly!…it needs to be 
cooked!..lol). Put your salt mackerel to cook separately just to get some salt out. By the time the coconut is cooked, you should have finished cooking the mackerel and de-boned it (shell it out). Add you mackerel to the sauce which should be slowly thickening. Add some black pepper and you’re good to go!
There you have it you’ve just made your mackerel run dung…easy, breezy, cheesy and yummy too! Serve with some green bananas and boiled dumplins…see belly full already!..Thanks Mama Iris! Oh these pics were stolen by the way (oops).
