Caribbean Coast · Coconut Seafood Stew
Rondón (Run Down)
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Its English Creole name, 'run down', is explained two ways: the coconut milk cooking down until thick, or the cook using whatever could be 'run down' — caught or found — that day.
Fish, conch, or other seafood simmered for hours in coconut milk with yuca, plantain, and yampi root, seasoned with Caribbean spices. Street vendors and beachside cooks in Bocas del Toro serve it in big pots, ladled into bowls with a side of coconut rice.
Why it's made this way: Rondón reflects Bocas del Toro's Afro-Antillean heritage, brought by Jamaican and other West Indian workers who came to the archipelago for the banana plantations.
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