Salted or fresh mackerel simmered in coconut milk cooked down until it thickens, with tomato, onion, thyme and scotch bonnet.
What makes it rundown
Coconut milk reduced until thick and oily.
Mackerel, salted or fresh, added near the end.
Tomato, onion, thyme and a whole scotch bonnet.
Where it comes from
The name describes the cooking: the coconut milk is 'run down' until it's thick and its oil starts to separate. It's an old country dish, often made with salt mackerel and eaten with boiled green bananas, yam and dumplings.
Jamaican workers took it along the Caribbean coast of Central America, where rondón is still cooked in Costa Rica, Panama and Colombia's islands.