Rundown (Island Coconut Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
The classic dish of the islands. Can be prepared with a wide range of fish, salted pork (pigtail) or conch. Generally cooked outdoors, in a pot with lid, over a stove fueled with fire of palm leaves, dried coconut shells and husks.
Cooking time
90 minutes
Number of servings
8
Difficulty
Medium
Ingredients
2
coconut milk
1
kg fish (or conch)
500
gr salted pork (tail -pigtail- or any other piece)
2
green plantains, peeled and cut whole lengthwise
500
gr yuca (cassava), peeled and chopped
500
gr yam, peeled and chopped
250
gr sweet potatoes peeled and chopped
250
gr breadfruit, peeled and chopped
8
dumplings [see p. 316]
2
fresh basil and oregano, chopped
salt and pepper to taste
Directions
- Pound conch well to tenderize, parboil about 10 minutes and chop.
- Separately, parboil pork 10 minutes to remove salt, discard water and chop.
- Washed fish goes directly into rundown.
- Cook conch and pork in coconut milk for 15 minutes.
- Add plantains, yuca, yam and sweet potato; when tender (at approximately 25 minutes), add breadfruit, dumplings, salt and pepper (if using fish, this is moment to add it) and cook for 20 minutes on low heat, adding herbs 5 minutes before serving.