Caribbean Coast · 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 slowly until it thickens into a rich stew.
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 Caribbean laborers who settled the archipelago's coconut-growing coast.
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