In Jamaica, this sauce is served over a wide variety of fish and even
lobster. It is such a tasty sauce that it is wonderful when served over
pasta. The term “rundown” (“oildown” in Barbados and Trinidad) refers to
cooking vegetables in coconut milk until most of the milk is absorbed,
leaving a light oil.
Meat from 2 coconuts, grated (about 4 cups)
4 cups warm water
1 small onion, chopped
1/4 cup chopped bell pepper
1/4 cup chopped scallions
1 clove garlic, minced
2 sprigs fresh thyme
1 Scotch bonnet chile, left whole (or more to taste), or substitute habanero
1/8 cup tomato paste
Salt and pepper to taste
In a blender or food processor, combine the grated coconut meat and the
water and puree as smooth as possible. Remove and strain, reserving the
milk and using the “trash” for candy or pies.
Place the coconut milk in a large pot and bring to a boil to reduce it.
Boil for about 30 minutes or until the oil begins to separate. Add the
onion, bell pepper, scallions, garlic, thyme, and Scotch bonnet. Reduce
the heat and cook over medium for about 20 minutes.
Add the tomato paste and salt and pepper and cook for 5 minutes longer.
Remove the Scotch bonnet. Place the sauce in a blender or food processor
and puree until smooth. The sauce should be creamy, with a heavy
consistency and a light pink color.