I learned how to make this classic Caribbean stew in Costa Rica, where I worked as chef at an 85 acre organic farm and education. 'Rondon' can be loosely translated to ‘run down’, and is typically made with whatever leftover meat or fish you’ve ‘run down to’ at the end of the week. We never had any meat at the farm, but we always had a plethora of vegetables to use and it never came out the same way twice. This dish always took a while to prepare, as it required cleaning and slicing some pretty substantial root vegetables and grinding a ton of fresh coconuts for milk. But it was worth the work - the result is a thick, flavorful, slightly spicy, super satisfying stew packed with farm fresh produce. Served with plantain chips and toasted coconut [sauté pan + coconut + soy sauce … I die], you can practically feel the Caribbean sun beating down. —beyondthebatter
What You'll Need
Rondon - Carribean Coconut Stew
yucca, peeled, washed, and cubed
yellow yam, peeled, washed, and cubed
carrots, peeled and sliced
small / medium sweet potatos, peeled and cubed
cloves garlic, minced
fresh minced ginger
small hot pepper, sseded and minced
coconut milk [1 can]
Salt and Pepper
green plantains, peeled and sliced
Salt to taste
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, and 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.