Rondón Recipe (Rundown)
The Rondon es un plato característico de la gastronomía caribe, en Colombia este plato es una de las muestras gastronómicas más importantes de la traditional cuisine of San Andrés and Providencia, is a dish that combines ingredients from the sea and the land. Learn in this simple recipe how to make Rundown (Rondón) quickly and easily.
Ingredients
- 6 coconuts big
- 10 small sea fish (parguitos or daisies) (o 5 libras de filete de pescado)
- 3 pounds of pig tail or pork tail in brine
- 3 pounds snail fillet shovel (It is not indispensable)
- 3 pounds of cassava (pelada)
- 2 pounds yam (pelado)
- 3 pounds of ahuyama (pelada)
- 3 white big-headed onions
- 2 heads of garlic
- 6 green bananas
- black pepper in grain
- ½ cup of oregano
- 1 cup of basil
- 2 medium ginger roots
- 1 Chili pepper
- 1 pound wheat flour
- 1 tablespoon baking powder
- lemons
- vinegar
- dumplings (al gusto)
- Salt (al gusto)
- Pepper (al gusto)
Step by step preparation
- Peel and wash all the ingredients well; then chop the cassava, yam and ahuyama into pieces, cut the onions into slices, chop the chili and crush the garlic; grate the ginger. (It is ideal to have all these ingredients clean and well cut before starting cooking).
- Luego proceder a partir los cocos, extraer la pulpa y rallarlos; si no desea rallar la pulpa puede licuarla para extraer la leche; lo ideal es mezclar la pulpa con unas 8 tazas de agua para exprimir mejor; luego se cuela la coconut milk y se reserva.
- After that, the fish is cleaned and seasoned with salt, pepper, lemon juice and vinegar.
- It cuts the pig tail or pig tail into small pieces and cook in a pressure cooker for about 15 minutes; This whole process is to remove the salt; If you don't have a pressure cooker, you can use a normal one, only the cooking time will last about 25 minutes.
- Then the snail fillets are scooped, cleaned and crushed on both sides, cut into medium pieces and cooked in water with a splash of vinegar. This can be done in a pressure cooker.
- The dumplings are prepared (see dumpling recipe here).
- Place the ingredients mentioned below in the same order in a cauldron over high heat: coconut milk, onion and heads of garlic, letting it cook for 3 minutes. Add the pieces of cassava, yam, ahuyama and bananas.
- Let everything boil for 15 minutes and add the fish, snail and pig tail, then add the basil, oregano, ginger, chili and black pepper, letting everything cook for 10 minutes.
- Add the dumplings and let it boil for five minutes.
- It is served in the following way: the different components are taken out to be arranged separately on trays or on banana leaves (bijao), one for the fish, and others for the tubers, the pig tail and the shovel snail. Each person is served a portion of each ingredient, bathed with a little of the broth that results from cooking. If desired, the fruit of the breadfruit tree can be added to the rondón along with the fish, as well as a tablespoon of annatto or color, and the ahuyama can be replaced with 2 pounds of bosco plantain.
Interesting Facts
- This recipe is usually prepared traditionally with “corned fish” instead of with fresh fish, if you want to do it the traditional way then you can prepare the “corned fish” in advance. You can prepare it using dried sea fish, which must be immersed in fresh water the whole day before preparation, changing several times the water to remove excess salt.
- There is no complete clarity about the origin of the name “Rondón” or “Rundown”, some say that it comes from a legend and others claim that it is due to a game, the explanation that is closest to reality is the one that says that The name comes from an English expression “run down” which means “come down quickly”, that was the way in which women called men to indicate that the food was ready.
Other recipes that might interest you
- vein soup
- Ruya soup
- Sopa de Menudencias o Caldo de Menudencias
- Sopa de chorotes
- Crab soup
- cat head soup
- Sancocho vallenato
- Three-phase sancocho
- Pigeon pea sancocho
- Bocachico sancocho
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