run down

File:Run_down_(stew).jpg

Rondón originated in Jamaica and was exported to Latin America by the Afro-Jamaican immigrant workers who migrated in the early 19th century to build projects such as the Panama Canal and the Costa Rican railroads.{{cite book |last= Lefever |first= Harry G. |title= Turtle Bogue: Afro-Caribbean life and culture in a Costa Rican village |year= 2001 |url= https://archive.org/details/isbn_9780313305344/page/198 |page= [https://archive.org/details/isbn_9780313305344/page/198 198] |publisher= Susquehanna University Press |isbn= 9780313305344 |url-access= registration }}{{cite book |last= Ayora-Diaz |first= Steffan Igor |title=Cooking Technology Transformations in Culinary Practice in Mexico and Latin America |date= 17 December 2015 |url=https://books.google.com/books?id=-PTHCgAAQBAJ |publisher= Bloomsbury Publishing|isbn= 9781474234696}} The dish is unique to the island, which its population, having left their homes in Africa, Europe, and Asia, were forced to use the limited amount of goods (for example, fish and coconut milk) that were widely available. Although most Jamaicans are of mixed African descent, the dish is not consumed on the African mainland nor on any other continent. It is now, however, consumed by small minorities on the island of Tobago as well as areas of South and Central America that have Jamaican expatriates.{{cite book |last= Higman |first= B.W. |title=Jamaican Food: History, Biology, Culture |year= 2008 |url=https://books.google.com/books?id=gdeBAAAAMAAJ |publisher= University of the West Indies Press, 2008 |page= 168 |isbn= 978-9766402051}}

Rondón is a Jamaican Patois anglicism of the words "run down", which describes the "runny" or "liquefied" nature of the sauce. The name could also originate from the manner in which the fish is thoroughly cooked until it falls apart, or "runs down".[https://books.google.com/books?id=l3nCQGysQHAC&dq=Jamaica,+Run+Down&pg=PT51 Jamaica - Montego Bay, Port Antonio and Ocho Rios - John Bigley - Google Books] {{Webarchive|url=https://web.archive.org/web/20221120063630/https://books.google.com/books?id=l3nCQGysQHAC&pg=PT51&dq=Jamaica,+Run+Down&hl=en&sa=X&ei=U4ZrUe_QEumSiAKA9YD4Dw&ved=0CGAQ6AEwCTgK |date=2022-11-20 }} p. (unlisted).

File:Rondon Dish Preparation.jpg]]

The ingredients for the dish described as rondón vary from region to region, but coconut milk is always an essential ingredient.

In Nicaragua, the meat used might be fish, beef, pork or even turtle meat—a common ingredient in Caribbean cuisine but also illegal in some countries—to which seasonings are added. It might include bell peppers, onion, bananas, cassava, elephant's ear and argan. On the Caribbean coast of Costa Rica, the ingredients include cassava, taro, yam, plantain and green bananas. The meat might be fish, lobsters or crabs and spices such as thyme, garlic, onions and yellow lantern chilli or "chile panameño", an important ingredient in Costa Rican cuisine. It can be served with flour dumplings. On the Colombian isle of San Andrés, the ingredients used are fish, snails, other seafood or pork. The vegetables include cassava, taro, plantain, potatoes and the spices used include basil, oregano, peppers, onion, garlic and poultry seasoning. In Panama, the seafood prepared with coconut milk can be served with rice, tostones or "patacones", and salad.

In coastal areas of Colombia, "rundown" refers to conch stew. This dish may be prepared with conch meat, salt pork, root vegetables, breadfruit and plantains cooked in coconut milk.

In Trinidad, Grenada, and Barbados,[https://books.google.com/books?id=XE41DeijtX8C&dq=Jamaica%2C+fish+Run+Down&pg=PA235 Beyond Gumbo: Creole Fusion Food from the Atlantic Rim - Jessica B. Harris - Google Books] {{Webarchive|url=https://web.archive.org/web/20221120063604/https://books.google.com/books?id=XE41DeijtX8C&pg=PA235&dq=Jamaica,+fish+Run+Down&hl=en&sa=X&ei=yKRrUcb5D8WEjAL2yIHIBg&ved=0CEcQ6AEwAzgK#v=onepage&q=Jamaica%2C%20fish%20Run%20Down&f=false |date=2022-11-20 }} pp. 235-236. a similar dish that utilizes palm oil is referred to as "oil-down", usually prepared with salted beef or pork, breadfruit, palm oil and seasonings boiled in coconut milk until it thickens. This dish is similar to yumma, a Koongo dish.

{{portal|Food|Jamaica|Tobago}}

• Cow cod soup
• Fish tea
• List of breakfast foods
• List of Jamaican dishes
• List of stews
• Mannish water
• Stew peas – a similar Jamaican stew

{{reflist}}

• Jiménez Acuña, Ana Carolina (2007). [https://books.google.com/books?id=AEkqgsdjWzUC&dq=rond%C3%B3n+comida&pg=PA81 Sazonando la olla]. Universidad Estatal a Distancia. p. 234. (Spanish)
• Barthley, Ricardo (2003). [https://www.saboresenlinea.com/recetas/rondon-de-mariscos Rondón de Mariscos]{{Dead link|date=November 2023 |bot=InternetArchiveBot |fix-attempted=yes }}. Retrieved on February 5, 2016. (Spanish)
• Smith, Sara (2013). [https://seavanhorn.wordpress.com/2013/02/03/caribbean-rondon-soup/ Caribbean Rondon Soup]. Retrieved on February 5, 2016.
• [https://books.google.com/books?id=dqm5UQN3tRYC&dq=Jamaica,+fish+Run+Down&pg=PT238 Sky Juice and Flying Fish: Tastes Of A Continent - Jessica B. Harris - Google Books] p. (unlisted).
• [https://books.google.com/books?id=xY-g93zG698C&dq=Jamaica%2C+Run+Down&pg=PA206 Passionate Vegetarian – Crescent Dragonwagon – Google Books] p. 206.
• [https://books.google.com/books?id=9I4SCA1wsGUC&dq=Jamaica%2C+Run+Down&pg=PA222 Frommer's Jamaica - Darwin Porter, Danforth Prince - Google Books] p. 9.

Category:Caribbean cuisine

Category:Colombian cuisine

Category:Costa Rican cuisine

Category:Fish stews

Category:Foods containing coconut

Category:Jamaican stews

Category:Latin American cuisine

Category:Nicaraguan cuisine

Category:Panamanian cuisine

Category:Trinidad and Tobago cuisine

Category:Venezuelan cuisine