Rondón
San Andrés’s stew, of Afro-Caribbean heritage: fish, conch, cassava, plantain and flour dumplings cooked in coconut milk. It’s made in big pots for sharing.
Ingredients
- 1 kg white fish in large pieces
- 300 g lobster tails or prawns (optional)
- 800 ml coconut milk
- 500 g cassava
- 2 green plantains
- 1 sweet potato
- 1 onion, 1 pepper and 3 garlic cloves
- 200 g flour for the dumplings
- Thyme, chilli and salt
How to make it at home
- Knead the flour with a little water and salt and shape into small long dumplings.
- Put the coconut milk in a large pot with the onion, pepper, garlic, thyme and chilli, and bring to the boil.
- Add the cassava, sweet potato and plantain in pieces and the dumplings, and simmer for 20 minutes.
- Lay the fish and seafood on top, cover and cook for 10 minutes more without stirring.
- Serve a little of everything in each bowl with the coconut broth.
The trick: The fish goes in last, so it doesn’t fall apart.