From the Farm Kitchen: Callaloo and Coconut Rundown

There is something special about cooking where the ingredients grow. At Taste of Jamaica Tours, guests step into the field, harvest what they will cook, and watch a simple ingredient turn into something unforgettable. One of the dishes that always wins hearts is Callaloo and Coconut Rundown. It is bold, creamy, and rooted in Jamaican tradition.

Callaloo is the island’s green powerhouse. Fresh, earthy, and packed with flavor. When paired with coconut milk taken straight from the shell, the dish becomes both rustic and rich. On our cooking tour, guests gather callaloo from the farm beds, crack open coconuts, and cook right in the open air. The sound of chopping, the scent of fresh herbs, and the warm breeze make the moment feel alive.

Rundown has a long history in Jamaican homes. Traditionally, fish is simmered in coconut milk until the sauce thickens. The same idea works perfectly with callaloo. As the coconut milk cooks down, it becomes silky and coats every leaf. The natural sweetness of the coconut balances the savory greens, and the final dish tastes like comfort shaped by the land itself.

This is more than a recipe. It is a story that begins in the soil and ends at the table. Join our Taste of Jamaica farm and cooking tour and experience how real farm food is meant to taste.

Recipe: Callaloo and Coconut Rundown

Ingredients

• 1 large bunch fresh callaloo, washed and chopped

• 1 can or 2 cups fresh coconut milk

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 medium tomato, diced

• 2 sprigs thyme

• 1 Scotch bonnet pepper, whole for flavor

• 1 tablespoon coconut oil

• Salt and pepper to taste

• Optional: sliced carrots or okra

Instructions

1. Heat the coconut oil in a pan over medium heat.

2. Add onion, garlic, and tomato. Cook until soft.

3. Pour in the coconut milk and let it simmer until slightly thick.

4. Add thyme and the whole Scotch bonnet pepper.

5. Stir in the chopped callaloo. Cover and cook for 10 to 15 minutes until tender.

6. Season with salt and pepper. Remove the Scotch bonnet if you want mild heat.

7. Serve with boiled yam, dumplings, or rice.