Green Banana Run Down

Green Banana Run Down recipe includes the most popular Jamaican flavors, thyme, scallion, and Scotch Bonnet Pepper, cooked in coconut milk, it was a huge hit with my family.

This recipe is similar to my Jamaican Vegan Run Down. I also have other Jamaican recipes with coconut milk, such as Jamaican Stew Peas, Jamaican Rice And Peas, and Jamaican Sweet Potato Pudding. 

Green Banana Run Down

Recently, I came across a recipe for Samoan green banana with coconut milk, and right away I decided I wanted to make a Jamaican version. The Samoan recipe was basically cooked green bananas with coconut milk, onions, and salt. 

This green banana rundown recipe is so easy to prepare. Green bananas are sold at any ethnic food stores,  or in the produce aisle of all major supermarkets. It is important to remember that if you are aren’t preparing your green bananas right away, store them in the refrigerator to prevent them from turning ripe.        

What Is Run Down?

Rundown is a common Jamaican stew, that is also eaten throughout the Caribbean, such as Dominica, Trinidad & Tobago, Barbados, and other Latin American Countries, like Panama, Colombia, Venezuela, and Nicaragua.

Rundown is also called rundown, oil down, fling me far, fling me for, dip and fall back, and stew down. Traditionally, mackerel fish or other seafood is cooked in seasoned coconut milk until the stew is reduced to a creamy savory custard. It is traditionally served with boiled dumplings and cooked green bananas, and served for breakfast.      

Ingredients For Green Banana Run Down     

1. Green Bananas   
2. Coconut Oil
3. Onion
4. Garlic 
5. Ginger
6. Spring Onions
7. Tomato
8. Thyme
9. Allspice
10.  Creole Seasoning
11. Coconut Milk 
12. Scotch Bonnet Pepper 
13. Salt

How To Make Green Banana Run Down?

1. Separate green bananas from the stem and wash bananas. Using a sharp knife, cut through or cut off the ends. Make a cut along the side of the banana, cutting only through the skin, not deep into the flesh. 
2. Remove the skin along the line all the way around the banana. Discard the skin. Repeat until all the banana skins are peeled.  
3. Bring water to boil in a large pot, add the bananas and bring to a boil. Reduce to simmer until bananas are tender, about 20 minutes. Drain water and set aside.  
4. While the bananas are boiling, heat oil in a large skillet over medium-high heat, add onions and cook until soft, about 2 minutes. Stir in garlic, ginger, green onions and cook until fragrant – about 1 minute.
5. Stir in tomatoes, thyme, allspice, Creole Seasoning, coconut milk, Scotch bonnet pepper, and salt to taste.
6. Add green bananas and bring them to a simmer. Cover skillet and allow the run down to cook until sauce is thick about 5-8 minutes.
7. Serve immediately. It is delicious served with Green Banana Porridge, Jamaican Steamed Cabbage, or Callaloo.                                                                           

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