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   Friday, October 23, 2020 

Vote for your Country in the Battle of the Islands! Saltfish " Run-Down"



Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serves: 4


  • 1 1⁄2 Pounds saltfish
  • 2 Cans grace coconut milk (400 ml cans)
  • 3 Stalks escallion, chopped
  • 1 Sprig thyme
  • 2 Cloves garlic, crushed
  • 2 Medium tomatoes, diced
  • 1 Whole scotch bonnet pepper
  • 1 Teaspoon salt
  • 1 Teaspoon grace caribbean traditions black pepper


  1. Boil saltfish for about 30 minutes. Drain, flake and remove all bones, set aside.

  2. Place GRACE COCONUT MILK in a saucepot and bring to a boil.

  3. Add the chopped escallion, sprig of thyme, crushed garlic, diced tomatoes and whole scotch bonnet pepper. Stir well.

  4. Add salt and GRACE CARIBBEAN TRADITIONS BLACK PEPPER and allow to simmer for 10 minutes or until sauce thickens.

  5. Add the flaked saltfish to the ‘run down’. Allow to simmer for a further 2-3 minutes or until thoroughly heated through.

Saltfish may be soaked overnight instead of boiling for 30 minutes.


Serve with your favourite boiled ground provisions.


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