Mackerel Run Dung

Dive into the rich flavors of the Caribbean with "Mackerel Run Dung," a creamy, savory delight that showcases the bold essence of salted mackerel simmered in velvety coconut milk. This traditional Jamaican recipe is infused with aromatic garlic, earthy thyme, and spicy Scotch bonnet pepper, delivering a perfect balance of heat and flavor. Enhanced with fresh tomatoes, scallions, and pimento seeds, it's a dish that's both hearty and comforting. Ready in under an hour, this one-pot wonder pairs beautifully with boiled dumplings, green bananas, or steamed rice, making it a complete and authentic island-inspired meal. Perfect for fans of Caribbean cuisine, this dish is a must-try for anyone seeking bold, tropical flavors!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 lb Salted mackerel
• 2 cups Coconut milk
• 3 cloves Garlic cloves
• 1 medium Onion
• 3 stalks Scallions
• 1 whole Scotch bonnet pepper
• 4 sprigs Thyme
• 1 teaspoon Pimento seeds (allspice)
• 0.5 teaspoon Black pepper
• 2 tablespoons Cooking oil
• 2 medium Tomatoes
• 1 cup Water

Directions

Step 1

Rinse the salted mackerel thoroughly in cold water to remove excess salt. Boil the mackerel in water for 10 minutes, then drain and set aside to cool.

Step 2

Once cooled, remove the skin and bones from the mackerel, then break it into bite-sized pieces. Set aside.

Step 3

Peel and finely chop the garlic, onion, tomatoes, and scallions. Leave the Scotch bonnet pepper whole, but pierce it with a knife to release its flavor during cooking.

Step 4

In a large skillet or Dutch oven, heat the cooking oil over medium heat. Add the garlic, onion, scallions, and tomatoes. Sauté for 3-4 minutes until fragrant and softened.

Step 5

Add the thyme, pimento seeds, and black pepper to the pan. Stir to combine the spices with the sautéed vegetables.

Step 6

Pour in the coconut milk and water, mixing well. Bring the mixture to a gentle simmer.

Step 7

Add the prepared mackerel pieces to the coconut milk sauce. Stir gently to coat the fish in the sauce, then place the whole pierced Scotch bonnet pepper into the pot for flavor.

Step 8

Lower the heat to medium-low and let the dish simmer for 20 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly during this time.

Step 9

Taste and adjust seasoning if needed. Remove the Scotch bonnet pepper before serving (or leave it in for those who love spice!).

Step 10

Serve hot with boiled dumplings, green bananas, or steamed rice for an authentic Caribbean meal.

Nutrition Facts

Serving size	1672.9 grams (1672.9g)

Amount per serving	% Daily Value*
Calories	1517

Total Fat 93.50g	120%
Saturated Fat 19.30g	97%
Polyunsaturated Fat 0.20g
Cholesterol 318mg	106%
Sodium 2005mg	87%
Total Carbohydrate 79.30g	29%
Dietary Fiber 8.90g	32%
Total Sugars 49.00g
Protein 90.60g	181%

Vitamin D 2917IU	14583%
Calcium 366mg	28%
Iron 14mg	80%
Potassium 2935mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 23.8%

Carbs: 20.9%