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.
Serves: 4
INGREDIENTS
2 medium carrots
2 medium potatoes
1 sweet potato
1/2 casava
1/2 squash
3 fresh thyme stalks
1 cup coconut milk
1 habanero chili pepper
2 Cups water
Salt and peper
INSTRUCTIONS
- 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.
RECIPE NOTES:
You can add any starchy vegetable you like. Like green plantain, peas, corn, winter squash or yams.
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