Rondón
Rondón reflects the Afro-Caribbean roots of Costa Rica's Limón province, brought by Jamaican migrant workers in the 19th century.
A rich Caribbean-Costa Rican coconut seafood stew from the Limón province, simmered with fish, root vegetables and plantain in fragrant coconut milk — a proud showcase of the country's Afro-Caribbean heritage.
Ingredients
Method
Simmer coconut milk with a little water, plantain, yuca and taro until the root vegetables begin to soften, about 20 minutes.
Add the whole scotch bonnet for aroma without excessive heat.
Add the fish and simmer gently a further 10-12 minutes until just cooked through.
Remove the chilli before serving, ladled into bowls with the vegetables and broth.
Keep the scotch bonnet whole so it flavours the broth without overwhelming heat — remove before serving.
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