40 days of lent: Delicious green banana rundown

Whether you’re giving up meat, rice or flour this Lenten season, there are many options that won’t have you missing a thing, including this flavourful vegan twist on the classic Jamaican dish: rundown.

In collaboration with Vegan Influencer Karl Brown, JP Farms reimagined this traditional favourite into a delectable vegan dish that’s perfect for your Lenten observances.

Rundown, also called ‘dip and fall back’ or ‘run dung’, is traditionally prepared with salted mackerel, salt fish or other seafood, stewed in seasoned coconut milk until it becomes a creamy, custard-like texture. It remains a generational dish and is still a staple in many Jamaican kitchens to this day. While honouring the roots of the traditional rundown dish, Brown added depth to the dish, ensuring it is not only vegan but also bursting with flavour, making it perfect for modern Lenten dining. Brown, who started his vegan journey five years ago, documents that journey and creative meals on his ‘As A Jamaican Vegan’ Instagram page.

This one-pot vegan dish is not just a culinary delight but a celebration of plant-based living and the versatility of green bananas, paired with the richness of coconut milk.

GREEN BANANA RUNDOWN

INGREDIENTS

JP green bananas

Tofu

Chickpeas

Green and purple onions

Bell peppers (yellow, red and green)

Oregano

Garlic

Ginger

Scallion

Thyme

Pimento

Tomato

Corn

Cayenne and Scotch bonnet peppers

Garam Masala or all-purpose seasoning

Coconut milk

Salt

INSTRUCTIONS

1. Prepare the JP green bananas by separating them from the stem. Wash the bananas and use a sharp knife to cut off the ends of each. Make a shallow cut along the side of the banana, cutting only through the skin, and not deep into the flesh. Remove the skin along the cut line.

2. Boil the green bananas. Add the peeled bananas, thyme and a tip of salt to the pot of water and bring to a boil. Reduce to simmer until bananas are tender for about 20 minutes. Drain water and set aside.

3. Prepare the rundown sauce. While the bananas are boiling, heat oil in a large skillet over medium-high heat. Add onions, stir in garlic, ginger, scallion and cook until fragrant. Stir in tomatoes, thyme, Garam Masala, coconut milk, peppers, and salt to taste. Add green bananas and bring the mixture to a simmer. Cover the skillet and allow the rundown to cook until the sauce thickens for approximately five to eight minutes.

4. Serve immediately. It is delicious served with a medley of vegetables – string beans, zucchini, squash, cucumber and carrots – sautéed in sesame oil for a flavourful twist.

GREEN BANANA COOKING TIPS

To avoid the stickiness from the banana skin, add a little cooking oil to your hands and peel your green bananas under running water. To keep your cooked bananas a milky white, tip a bit of vinegar or oil in your boiling water to prevent them from becoming discoloured.