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Okra Rundung Cho-Cho

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Ingredients

  • • 1 dozen Okra pods (dice thick pieces)
    • 1 Cho-Cho (peel, dice to small cubes)
    • 1 to 2 cups of Coconut Milk
    • 1small Onion (sliced)
    • 1 spring of Thyme
    • 1 stack of Scallion (whole and fold)
    • ½ of Scotch Bonnet Pepper (ripe)
    • ½ of Scotch Bonnet Pepper (ripe)
    • ¼ teaspoon of Pimento Seeds
    • ¼ cup of Coconut Oil
    • pinch of Salt for taste (optional)
    • pinch of Parsley for taste (dry or fresh)
    • pinch of Basil for taste (dry or fresh )

Cooking Instructions

  1. Peel, wash, and prepare all the vegetables. Cut the ends off the okra.
  2. Now, put to heat a frying pot. Put gauge on flame 6. Add oil.
  3. After one minute, add the sliced onion, scallion, and stir in and sauté.
  4. After one minute, and then add the other ingredients, the diced okra, and then the coconut milk with stove on (Hi-Flame).
  5. First which one cup of coconut milk, use more if need to, or you might be cooking for more persons.
  6. After 5 to 6 minutes, when the coconut milk sauce thickens and creamy.
  7. Add the dice cho-cho 3 minutes before the end, it do not take long to cook.
  8. Now are you finish. Put a pinch of each herbs, stir in, then cover the pot until cool and ready to serve.
  9. Okra Rundung Cho-cho is delicious with brown rice or boiled hard cook food, like yam, green bananas, etc.

Traditional Jamaican Okra & Cho-Cho Rundown (Rundung)

Master the delicate coastal method of boiling fresh coconut cream down to heavy custard lines to slow-poach crisp okra pods and tender slices of mountain cho-cho. The companion video demonstration above serves as your visual masterclass, tracking coconut reduction phases, oil separation markers, and vegetable adding thresholds live on screen. For explicit step-by-step metrics detailing raw vegetable weights, precise coconut cream scales, and specific simmering clocks, secure your copy of the historic 512-page, 8x10 master encyclopedia "JAMAICAN FOOD RECIPES"—officially the largest cookbook in the world to date!

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