Rondon Vegano

Notes: Rundown also known as Rondon is a stew in Jamaican cuisine. The traditional Jamaican dish is eaten in several Latin American countries that share a coast with the Caribbean Sea.

Normally it consists of a stew made up of reduced coconut milk with different types of seafood (fish, crabs, small lobsters or shellfish), plantain, yam, tomato, onion and seasonings. Rundown is typically available in Jamaican restaurants and it is a common dish in the Antiles, Colombia, Panama, Costa Rica, Nicaragua and Venezuela too.

For us this dish has a special significance for a few reasons. Our owner Michael Katz had a version of the dish served in a vegan variation while visiting a permaculture farm on the Caribean coast. The farm version did not use the seafood normally used for this dish and highlighted root vegetables instead. That is what we wanted to recreate for our version here at Alma de Amon. It is the first dish put on the menu with our new direction of focusing on healthy ingredients and indigenous cuisine.

Preparation: Malanga, Nampi, Camote and Yuca are cut into cubes and mixed with thyme, chile panameno, coconut milk and turmeric are all put into a pot and cooked. The starch from the vegetables helps to thicken the reduced coconut milk. The dish is garnished with Cilantro oil and Crispy Yuca sticks.

Arroz Y Frijoles Con Pollo

Country: Jamaica, Caribbean

Notes: This is by far our number one seller here at Alma de Amon. Our Rice and Beans con Pollo is a dish that is inspired by the Jamaican style of cooking called Jerk. Jerk is a style of cooking in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. Normally Jerk seasoning is very spicy but our version is not as spicy as a traditional Jerk. Historians believe it was originally developed by African slaves who escaped into the wilds of Jamaica adapting to their new surroundings. The former slaves created the spicy sauce and slow cooked the meat over a smoking wood fire. The meat is normally, but not limited to, chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers.

Rice and peas is how they say arroz y frijoles in the Caribbean. It is traditionally cooked with coconut milk in the Caribbean which is what we have recreated here as well. The ‘peas’ are the name that refers to the frijoles in the Caribbean. We also add green mango salad to finish up the dish.

Preparation: Our wet marinade is made and chicken thighs are marinated in it. We then bake the chicken in the oven until it’s tender. The rice and beans are made with coconut milk and served on the sides with green mango salad.