Rondón

Rondón is a Jamaican one-pot dish that is popular on Nicaragua's Atlantic coast and in many other Caribbean countries.

One of the many names for this dish (run dun, fling-me-far, and fling me are three of many) comes from the term "run down," which refers to the act of using whatever ingredients you "run down" to at the end of the week.

Rondón is a thick, spicy, and flavorful stew served in Nicaragua with toasted coconut and tostones (fried green plantain).

The dish is traditionally made with seafood, such as lobster, shrimp, and fish, but other types of meat, such as beef, pork, or even turtle meat, are not uncommon.

Many different root vegetables (potatoes, plantains, yuca, quequisque, carrots, peppers) and Creole spices are also used in this dish, which is cooked with meat, fish stock, and fresh coconut milk.