Caribbean Stall · Coconut Seafood Stew
Rondón (Run Down)
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The dish's name comes from the English phrase 'run down,' describing how the coconut milk is boiled down and reduced until it 'runs down' into a thick, rich broth.
Fish, shellfish, and root vegetables like yuca and plantain are simmered slowly in coconut milk until the broth thickens into a rich stew. Coastal cooks in Bluefields sell it by the bowl at street stalls, especially during the Palo de Mayo festival.
Why it's made this way: Rondón is the signature dish of Nicaragua's Afro-Caribbean coast, brought by Creole and West Indian communities who settled the Atlántico Sur region and built its coconut-and-seafood cooking style.
More from Nicaragua
Part of World of Street Food — 690 dishes from 118 countries.
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