Lemongrass and Coconut Sauce

INGREDIENTS
1 stalk of lemongrass
3 oz of rice vinegar
4 tsp of dried coconut flakes

PREPARATION
1. Finely chop lemongrass and add to rice wine vinegar.
2. Stir in dried coconut flakes and allow to sit for 20 minutes.

Chef Martin Maginley is the chef at Round Hill Hotel and Villas, on Montego Bay in Jamaica. Read more about his efforts to take traditional Jamaican food to another level.

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