Here is the hot recipe of the famous Errol W. Barrow, who was Prime Minister of Barbados from1961-76 and again from 1986 until his death in 1987. He was also an accomplished cook, and published Privilege: Cooking in the Caribbean (Macmillan Caribbean) in 1988. He noted: "Pepper sauce recipes can be adjusted to suit individual tastes: green papaya, green mango may also be used." We have modified this recipe slightly for the food processor-enhanced kitchen.
In Jamaica, this sauce is served over a wide variety of fish and even lobster. It is such a tasty sauce that it is wonderful when served over pasta. The term “rundown” (“oildown” in Barbados and Trinidad) refers to cooking vegetables in coconut milk until most of the milk is absorbed, leaving a light oil.
Here is the traditional way the Sumatrans cook the often-tough meat of the water buffalo--by slowly simmering it in coconut milk. This recipe takes some time to make, but it's worth it. It keeps for months in the freezer, so make a lot. Serve the rendang over rice.
Don't ask me why, but it is essential to observe the sauteing and boiling times here. This is one of the favorite dishes in Cajun Country. We have spiced this recipe up a bit from its usual incarnation.