Rondón is a dish that arrived in Central American lands with the arrival of Afro-Jamaicans, who brought their traditions, customs, and recipes. This dish was mainly prepared with fish, seafood, coconut milk, and other native ingredients that cooks often exhausted. For this reason, Caribbean food at that time was considered a subsistence dish, using available ingredients and wild-cultivated foods.
This traditional Afro-Caribbean cuisine features a unique flavor and is one of the favorite recipes of seafood lovers. It is made with fresh fish such as red snapper and various marine products such as crabs, shrimp, conchs, clams, and mussels. Additionally, it includes green plantains, sweet potatoes, yuca, nise, and Panamanian chiles. When enjoyed, it can be served as a delicious soup or accompanied by cooked rice with coconut milk.
If you want to learn how to prepare this exquisite dish, it’s necessary to cook the fish, seafood, and vegetables slowly in coconut milk and then season it using spicy chiles and Caribbean spices that give it that deliciously special touch.
Rondón is considered one of the best and most emblematic dishes of Costa Rican and Caribbean cuisine, as it retains and highlights a variety of delicious flavors and textures that perfectly represent Afro-Caribbean traditions. Without a doubt, rondón has become one of the Caribbean's favorite gastronomic jewels.
