Costa Rica Rondon




Rondon - Carribean Coconut Stew
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 ounces coconut milk [1 can]
1 tablespoon curry powder
Salt and Pepper
Plantain Chips
2 green plantains, peeled and sliced
3 tablespoons coconut oil


Salt to taste For the stew: In a large pot, sauté the onions in oil [coconut oil if you have it] until tender. Add the garlic and ginger and cook until fragrant, about 30 seconds to a minute. Add the coconut milk and all your vegetables to the pot. Add about ˝ - 1 cup or so of water, or enough that your vegetables are mostly covered but not totally. [You can also add more coconut milk if you have a lot of vegetables]. Reduce the heat to medium-low, and let the vegetables simmer for about 10 minutes. Add the minced hot pepper, curry powder, and salt and pepper. Continue to simmer the vegetables until everything is tender, 15 - 20 minutes. For the plantain chips: Heat oil in a medium skillet over medium high heat. Fry the plantain chips until golden brown, approximately 3 minutes per side. Season with salt.
Yield: 4 servings.


Back to Menu      

 Email me at