Rondon

Rondon is what the Raizal islanders cook when there is time. Fish, and traditionally queen conch, go into a pot with coconut milk, cassava, yam, breadfruit, plantain and flour dumplings, and the whole thing is left to reduce for hours until everything has taken up the coconut. The name is generally explained as run down, meaning whatever was rounded up and put in the pot. It is heavy, mild and faintly sweet rather than spicy, and portions are large. It is not fast food: kitchens often want a day's notice, and on Providencia it is more likely to appear on a Sunday than midweek.

Highlights

• The coconut base - milk pressed from island coconuts and reduced for hours.
• Conch and fish - queen conch when the season allows, plus snapper and other reef fish.
• Ground provisions - cassava, yam, breadfruit and plantain cooked in the same pot.
• Dumplings - flour dumplings simmered in the broth to soak it up.

When to go

Year-round, although conch has a closed season for part of the year and rondon made without it is a different dish. Ask in the morning for the same evening, or the day before, since it cooks slowly and few kitchens keep it standing ready. Sunday is the traditional day for it, particularly on Providencia, where midweek options are limited.

What to expect

It is rich, starchy and mild, and people expecting something bright or spicy are often underwhelmed. Portions defeat most visitors. Prices across the islands are high because almost everything is shipped or flown in. Plenty of places advertise rondon and serve a reheated version, which is not the same thing, and genuine conch is both seasonal and expensive.

Nearby

Coconut rice, fried breadfruit and johnny cakes turn up alongside it across both islands.