Rondon
Rondon is a spicy coconut soup with fish, sweet potatoes, and yucca that goes back to the ancient Caribbean. This mixture is cooked for hours on an open wood burner, giving it a smokey flavor.
It is supposed that African slaves transported to Latin America by Spanish conquistadors were the first to prepare this cuisine. The term "Rondon" refers to the act of cooking with whatever ingredients are available at the time.
The province of Limon is known for its many restaurants serving their own unique takes on Rondon.
Ingredients:
1 yucca, peeled, washed, and cubed; 1 yellow yam, peeled, washed, and cubed; 2 carrots, peeled and sliced; 2 small / medium sweet potatoes, peeled and cubed; 1 onion, diced; 4 cloves garlic, minced; 1 tablespoon fresh minced ginger; 1 small hot pepper, seeded and minced; 14 ounces coconut milk [1 can]; 1 tablespoon curry powder; Salt and Pepper; 2 green plantains, peeled and sliced; 3 tablespoons coconut oil
Instructions:
- For the stew: In a large pot, sauté the onions in oil [coconut oil if you have it] until tender. Add the garlic and ginger and cook until fragrant, about 30 seconds to a minute.
- Add the coconut milk and all your vegetables to the pot. Add about ½ - 1 cup or so of water, or enough that your vegetables are mostly covered but not totally. [You can also add more coconut milk if you have a lot of vegetables].
- Reduce the heat to medium-low, and let the vegetables simmer for about 10 minutes. Add the minced hot pepper, curry powder, salt, and pepper. Continue to simmer the vegetables until everything is tender, 15 - 20 minutes.
- For the plantain chips: Heat oil in a medium skillet over medium-high heat. Fry the plantain chips until golden brown, approximately 3 minutes per side. Season with salt.
