Rondon

Name: Rondon
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Costa Rican
Ingredients: 500g firm white fish, cubed; 300g shrimp, peeled; 800ml coconut milk; 500g yuca, peeled and chunked; 2 green plantains, chunked; 1 breadfruit, peeled and chunked (or extra yuca); 2 onions, diced; 4 cloves garlic, minced; 3 sprigs fresh thyme; 1 scotch bonnet pepper, whole; 2 tbsp coconut oil; Salt and pepper; Fresh cilantro

Rondon (rohn-DOHN)

Caribbean Coconut Seafood Stew

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 526 kcal

A rich, spicy coconut milk stew from the Caribbean coast loaded with fish, shrimp, yuca, plantain, and breadfruit, seasoned with thyme and scotch bonnet pepper.

Nutrition & Info

Protein 34.0g

Carbs 48.0g

Fat 22.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ fish ⚠ shellfish

Equipment Needed

large heavy pot cutting board

Presentation Guide

Vessel: large deep bowl

Garnishes: cilantro, lime

Accompaniments: white rice, patacones

Ingredients

500g firm white fish, cubed
300g shrimp, peeled
800ml coconut milk
500g yuca, peeled and chunked
2 green plantains, chunked
1 breadfruit, peeled and chunked (or extra yuca)
2 onions, diced
4 cloves garlic, minced
3 sprigs fresh thyme
1 scotch bonnet pepper, whole
2 tbsp coconut oil
Salt and pepper
Fresh cilantro

Instructions

1
Heat coconut oil in a large pot. Saute onion, garlic, and thyme 3 min.
2
Add coconut milk and bring to a simmer.
3
Add yuca and plantain. Cook 15 min until starting to soften.
4
Add breadfruit (if using), fish, and the whole scotch bonnet. Do not burst the pepper.
5
Simmer 10 min. Add shrimp in the last 3 min.
6
Remove scotch bonnet. Season with salt and pepper. Serve in deep bowls with cilantro.

💡

Did You Know?

Rondon means "run down" in Creole English — the dish was originally made with whatever the fisherman ran down to catch that morning.

Chef's Notes

Equipment Tips

large heavy pot
cutting board

Garnishing

cilantro, lime

Accompaniments

white rice, patacones

The Story Behind Rondon

Rondon is the signature dish of Costa Rica's Afro-Caribbean community in Limon province, brought by Jamaican workers who built the Atlantic railroad in the late 1800s. It blends West African cooking traditions (coconut milk stews), Caribbean ingredients (scotch bonnet, breadfruit), and Central American roots (yuca, plantain). It represents a distinct culinary tradition within Costa Rica.

🕐 Traditionally enjoyed lunch or dinner, caribbean coast 📜 Origins: Afro-Caribbean tradition

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