Caribbean Kitchen · Coconut Seafood Stew
Rondón (Run Down)
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The name comes from the English phrase "run down," describing how the coconut milk is boiled down until the oil visibly "runs" to the top.
A slow-cooked stew of fish, conch, or crab simmered for hours in coconut milk with yuca, plantain, and root vegetables. Island cooks sell bowls from home kitchens and small beachfront eateries on weekends.
Why it's made this way: Rondón traveled to the Bay Islands with 19th-century Afro-Caribbean settlers from the Cayman Islands and Jamaica, giving the islands a Caribbean stew tradition the mainland doesn't share.
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Part of World of Street Food — 690 dishes from 118 countries.
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