A rich coconut milk stew from the Caribbean coast loaded with fish, shrimp, plantain, yuca, breadfruit, and dasheen, seasoned with coconut and herbs.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Heat coconut oil in a large pot. Sauté onion and garlic until fragrant, about 5 minutes.
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2
Add coconut milk and 2 cups water. Bring to a boil, then add yuca and breadfruit. Cook 15 minutes.
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3
Add green plantain slices and whole habanero pepper. Simmer another 15 minutes until root vegetables are tender.
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4
Add fish cubes and shrimp. Cook gently for 10 minutes without stirring too much to keep fish intact.
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5
Season with salt, pepper, thyme, and basil. The broth should be rich and creamy from the coconut milk.
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6
Remove habanero before serving. Ladle into deep bowls with plenty of broth and vegetables.
Did You Know?
Rondón gets its name from the English run down, referring to the long simmering process that reduces the coconut milk into a rich sauce.
Chef's Notes
Equipment Tips
- large stockpot
- knife
- coconut grater
Garnishing
fresh basil, lime wedge
Accompaniments
The Story Behind Rondón
Rondón is the signature dish of Nicaragua's Caribbean coast, reflecting the Afro-Caribbean and Miskito heritage of the Atlantic region. The name derives from the English run down, describing how coconut milk is slowly reduced into a thick, rich broth. This communal stew brings together whatever the sea and land provide: fish, shrimp, plantain, yuca, breadfruit, and dasheen, all united by fresh coconut milk. Rondón is a centerpiece of Creole celebrations on the coast and represents a culinary tradition distinctly different from Pacific Nicaragua.
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