A rondon stew is a costarrican dish that I adore. It comes from our caribbean coast. It is full of tropical flavour: the coconut milk and the thyme make the trick here. Originally, is made with red snapper but I since I can not get fresh red snapper here, I changed it a bit and came up with this vegan version.
I love stews! They’re so rich, thick, hearty and filling, and I make sure mine are chock full of good healthy starches and veggies.
This recipe is a great confort food that goes well on a cold rainy day. But if you leave in a desert like me, and you don’t get as many rainy days as you wish, it is perfect for a filling dinner.
COSTARRICAN RONDON VEGGIE STEW
Prep Time: 10 minutes.
Cook Time: 25 minutes.
Total Time: 35 minuttes.
2 medium carrots
2 medium potatoes
1 sweet potato
3 fresh thyme stalks
1 cup coconut milk
1 habanero chili pepper
2 Cups water
Salt and peper
- Cut all the veggies into medium wedges.
- Put the vegetables into a big pot or dutch oven and cover them with water. Add salt and thyme.
- Once it’s boiling, turn down the heat to low and add coconut milk and habanero pepper. Cook until soft.
- Remove the habanero pepper.
- Pour a portion of cooked veggies and liquid into a blender container. Blend until smooth. Add it to the stew to thicken it.
- To serve: in a big bowl, put some quinoa or brown rice. Add the rondon stew and sprinkle some chopped peanut, cashew or pumpkin seeds on top.
You can add any starchy vegetable you like. Like green plantain, peas, corn, winter squash or yams.