Rondon - Caribbean Coconut Stew

Name: Rondon - Caribbean Coconut Stew
Cuisine: Caribbean
Ingredients: 1 yucca, peeled, washed, and cubed; 1 yellow yam, peeled, washed, and cubed; 2 carrots, peeled and sliced; 2 small / medium sweet potatos, peeled and cubed; 1 onion, diced; 4 cloves garlic, minced; 1 tablespoon fresh minced ginger; 1 small hot pepper, sseded and minced; 14 ounce coconut milk [1 can]; 1 tablespoon curry powder; Salt and Pepper; 2 green plantains, peeled and sliced; 3 tablespoon coconut oil; Salt to taste

Instructions

I learned how to make this classic Caribbean stew in Costa Rica, where I worked as chef at an 85 acre organic farm and education. 'Rondon' can be loosely translated to ‘run down’, and is typically made with whatever leftover meat or fish you’ve ‘run down to’ at the end of the week. We never had any meat at the farm, but we always had a plethora of vegetables to use and it never came out the same way twice. This dish always took a while to prepare, as it required cleaning and slicing some pretty substantial root vegetables and grinding a ton of fresh coconuts for milk. But it was worth the work - the result is a thick, flavorful, slightly spicy, super satisfying stew packed with farm fresh produce. Served with plantain chips and toasted coconut [sauté pan + coconut + soy sauce … I die], you can practically feel the Caribbean sun beating down.

Updated at: Tue, 04 Nov 2025 02:46:33 GMT