Dip and fall back run dung

The name 'dip and fall back' resulted from dipping the green banana or ground provision in the custard-like liquid of the run dung and then throwing the head back (fall back) to ensure that the liquid on the food goes into the mouth.

Ingredients

-2 lb pickled mackerel fillet,

soaked in cold water for 4 hours

- 2 tbs cider vinegar

- 3 cups coconut milk, from

freshly grated dry coconuts

- 1 clove garlic, crushed

- 1 small onion (chopped)

- 1 stalk scallion, crushed

- 2 sprigs thyme

- 1 Scotch bonnet pepper

- 2 plummy tomatoes,

chopped

Directions:

❑ Drain mackerel from water, drizzle on cider vinegar and set aside.

❑ Place coconut milk in a medium saucepan and bring to a boil and cook until slightly thickened and a little oil starts to form. Reduce heat.

❑ Add garlic, onion and scallion and simmer for five minutes.

❑ Add the mackerel fillet, thyme and Scotch bonnet pepper and simmer for 8 minutes as cream thickens.

❑ Add the tomatoes and cover for 2 minutes.