The Rondón is a dish that arrived in Central American lands with the arrival of the 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 used to exhaust. For this reason, Caribbean food at that time was considered subsistence, as the foods used were those available and those that could be obtained from wild crops.
This traditional dish of Afro-Antillean cuisine has a unique flavor and is one of the favorite recipes of seafood lovers. It is prepared with fresh fish such as red snapper and various marine fruits such as crabs, shrimps, snails, clams, and mussels. In addition, green plantains, sweet potatoes, yucca, ñame, and Panamanian chili peppers are added. When tasting it, it can be enjoyed as a delicious soup or accompanied by rice cooked with coconut milk.
If you want to learn how to prepare this exquisite dish, it is necessary to cook the fish, seafood, and vegetables slowly in coconut milk and then season it using spicy chilies and Caribbean spices that give it that deliciously special touch.
The Rondón is considered one of the best and most emblematic dishes of Costa Rican cuisine and the entire Caribbean, as it preserves and concentrates a diversity of delicious flavors and textures that perfectly represent Afro-Antillean traditions. Without a doubt, the Rondón has become one of the favorite gastronomic gems of the Caribbean.
