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Costa Rica · Jaguar Cichlid

Caribbean Rondón: Fish and Root Vegetables in Coconut Milk

Rondón

On Costa Rica’s Caribbean coast, rondón (from “run down”) is whatever you can “run down” that day, simmered in fresh coconut milk with yams, cassava and green plantain.

  • Prep 30 min
  • Cook 45 min
  • Serves 4–6
  • Level Medium
Photo: Shameel mukkath · Pexels
Served with: Colombian Brown Coconut Rice ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the pot

Method

Step by step, the way it is done on the island.

  1. Season the fish. Rub the steaks with lime, salt and pepper and set aside while you start the pot.
  2. Cook the coconut milk. Bring the coconut milk to a boil in a wide pot and simmer 10 minutes, stirring, until it thickens a little and starts to look oily on top.
  3. Add the roots. Add the onion, garlic, sweet pepper, thyme, whole Scotch bonnet and salt, then the yuca, yam and plantain. Simmer covered 20 minutes until almost tender.
  4. Add the fish. Lay the fish on top, cover and cook 10–12 minutes without stirring, just shaking the pot, until the fish flakes.
  5. Serve. Fish out the hot pepper, scatter the green onions and serve in deep bowls with rice and beans in coconut.

On the side

The side dish that belongs with it, full recipe included.

Cartagena, Colombia

Colombian Brown Coconut Rice

Arroz con Coco Titoté

Coconut milk cooked down until it turns into caramel-brown bits, then simmered with rice and raisins. On the beaches of Cartagena it always comes with fried fish and patacones.

  • Prep 10 min
  • Cook 45 min
  • Serves 6
  • Level Medium

You need

  • 2 cans (13.5 oz each) coconut milk
  • 1 tbsp sugar
  • 2 cups long-grain rice, rinsed
  • 1½ cups water (about)
  • 1½ tsp salt
  • ⅓ cup raisins (optional)

How to make it

  1. Make the titoté. Simmer 1 can of coconut milk in a heavy pot over medium heat, stirring often, for 15–20 minutes until the water cooks off, the oil separates and the solids turn deep brown. Do not let it burn.
  2. Add the liquid. Stir in the sugar for 1 minute, then add the second can of coconut milk, the water and salt. Scrape the brown bits so they dissolve and bring to a boil.
  3. Cook the rice. Add the rice and raisins and boil uncovered until the liquid drops to the level of the rice, about 5 minutes.
  4. Steam. Cover tightly and cook on the lowest heat 20 minutes. Fluff with a fork and serve.

Photo: Adriblanco · CC BY-SA 4.0

More ways to cook Jaguar Cichlid

Same fish, a different corner of the sea.

Granada, NicaraguaNicaraguan Fried Guapote
Pinar del Río, CubaCuban-Style Fried Cichlid with Sour-Orange Mojo
Utuado, Puerto RicoLake Fish Escabeche with Pickled Green Bananas