Caribbean Kitchen · Coconut Seafood Stew
Rondón (Run Down)
📷 Closely related photo — Photo: Jjm2311 / Wikimedia Commons · CC BY-SA 4.0
The name comes from the English 'run down', for the way the coconut milk is cooked down until thick — Jamaica calls the same kind of stew run down.
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 — 3443 dishes from 118 countries.
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