Rondón is the definition of Caribbean cuisine in Nicaragua. It was originally made with whatever was at hand - from fish to turtle meat and even smoked pig's tail. Everything was 'run-down' (reduced) in coconut milk. The thicker the coconut milk and the longer it is reduced, the more authentic and flavorful the Rondón will be.
Two elements are key: very strong coconut cream (the first milk from freshly grated coconut) and the spicy pepper Chile Cabro (scotch bonnet), which is cooked whole (unpierced) to impart only aroma and mild heat, not extreme spiciness.
This recipe combines various seafood, but if you prefer, you can use only white fish (e.g., snapper, cod) and caramelized pork ribs, which is another common variation.
In a large pot, bring the coconut milk and fish broth (or water) to a boil. Add salt, pepper, and a pinch of nutmeg.
Add the smoked pork (if using) and the onion, garlic, and ginger. Cook for 10 minutes.
Add the hardest root vegetables: yuca and ñame. Simmer over low heat for 20-25 minutes until they start to soften but are still firm.
Add the sliced green plantains and sweet potatoes/squash (if using). Cook for another 15-20 minutes until all the root vegetables are soft but not mushy.
Now, gently place the whole, unpierced Chile Cabro/Scotch Bonnet pepper and most of the fresh cilantro/culantro into the soup. IMPORTANT: Do not pierce the pepper, or the Rondón will be too spicy. It should only release its Caribbean aroma.
Add the chunks of white fish and shrimp. Place the fish gently to prevent it from breaking apart.
Cook for only 5-10 minutes until the fish changes color and the shrimp curl into a C shape. The stew should be thick and creamy (run-down).
Remove the whole pepper (and discard). Taste and adjust with more salt or a squeeze of lime juice to enhance the flavor.
Serve hot, garnished with the remaining fresh cilantro/culantro. Traditionally served in deep bowls.