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Rondón Nicaragüense
A rich and aromatic Caribbean stew made with a medley of seafood (or meat), root vegetables, plantains, and breadfruit, all simmered in creamy coconut milk infused with spices and herbs.
🧂 Ingrédients
- 2 liters Coconut milk
- 2 pounds Smoked meat (or fish/seafood)(cut into chunks)
- 1 pound Yuca (cassava)(peeled and cut into chunks)
- 1 pound Quequisque (or malanga/taro root)(peeled and cut into chunks)
- 4 medium Green plantains(peeled and cut into chunks)
- 4 medium Ripe plantains(peeled and cut into chunks)
- 0.5 medium Breadfruit(peeled, seeded, and cut into chunks)
- 2 medium Chiltoma (red bell pepper)(julienned)
- 1 medium Yellow onion(chopped)
- 4 medium Garlic cloves(minced)
- 0.25 cup Cilantro(chopped)
- 1 small Scotch bonnet pepper(optional, for heat)
- 0.5 tablespoon Achiote (annatto)(paste or powder)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a large pot, bring the coconut milk to a boil.
💡 Conseils de pro: Use full-fat coconut milk for the richest flavor. - 2
Add the julienned chiltoma, chopped onion, minced garlic, chopped cilantro, achiote, salt, and pepper. If using, add the scotch bonnet pepper (whole or finely minced for more heat).
💡 Conseils de pro: Adjust spices to your preference. - 3
Add the smoked meat (or fish/seafood) to the pot. Simmer for about 30 minutes, or until the meat is tender and has absorbed the flavors.
⏱️ 30 minutes - 4
Add the yuca and quequisque to the pot. Cook for another 20-30 minutes, or until the tubers are tender.
⏱️ 30 minutes - 5
Add the breadfruit chunks, green plantains, and ripe plantains. Continue to simmer for another 20-25 minutes, or until all vegetables and plantains are tender.
⏱️ 25 minutes - 6
Taste and adjust seasoning with salt and pepper. The stew should be thick and creamy.
💡 Conseils de pro: If the stew is too thick, add a little more coconut milk or water. - 7
Serve hot, ensuring each serving has a good mix of all ingredients.
💡 Conseils de pro: Rondón is often enjoyed with white rice or fresh tortillas.
💡 Conseils de pro
- ✓The 'run down' name is said to come from the ingredients being 'run down' from the fields.
- ✓Smoked meat is traditional, but fresh fish or a mix of seafood like shrimp and fish is also common.
- ✓Scotch bonnet pepper adds significant heat; use sparingly or omit if preferred.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use a variety of seafood like fish fillets, shrimp, mussels, or crab.
- Add other root vegetables like sweet potatoes or taro root.