When we visited Delmar on our golf buggy day, he invited us to return for rondón, a traditional African-Caribbean dish. It sounded like fun, and meant more coco locos, so we agreed to come back. After spreading the word around the anchorage a bit, we wound up with a group of ten. Delmar’s place is “just around the corner” from the anchorage, so we were able to arrive by water.
We are unable to get off of the bow of Aluminum Princess, so while the inflatable dinghies pulled up onto the sand, Scott anchored us fore and aft.
We then waded to shore, and made our way across the beach and up the steps to Delmar’s.
He immediately came to greet us, and made quick work of cutting coconuts, which he serves the coco locos in.
He was quite the one man show, serving us drinks, and another group food. We chatted and enjoyed the view, while waiting for our turn at rondón.
After doing a bit of research, I’ve learned that rodon is a soup made up of different types of seafood (fish, crabs, small lobsters or shellfish), with coconut milk, plantains, vegetables, peppers and spices. The word rondon comes from the words “run down”, which refer to going down somewhere to look for vegetables or fruits for cooking the dish.
Rondón is a traditional dish shared by different countries, so the ingredients and spices vary from region to region. Our rondón meal was “interesting;” not the most flavorful meal I’ve ever had. Aside from a dumpling, plantains, and some kind of fish, it was hard to discern what else was on our plate (I’m fairly sure that it included a pig’s tail).
Both the food and sauce were grayish in color, and it was very hard for me to get a knife through any of it it. Oh well, we try and be open to new things on this journey, and the drinks and views more than made up for it.
When it was our turn to eat, we all gathered around a large table under the palapa. Delmar played music for us while we ate. I think he enjoyed the break.
After dinner, the instruments came out, and Delmar and his friends entertained us.
As the sun set, some of our group made their way back to the anchorage, while Kevin and Marina and Scott and I stayed. Delmar built us a fire on the beach, and we enjoyed ourselves until way after dark.
Although it wasn’t our favorite meal, our host, the atmosphere and of course the coco locos were great, and we can now check rondón off of our list! Here are a few photos.
“Shells Sink, Dreams Float. Life’s Good On Our Boat!”
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We just purchased a device called “anchor Buddy.” Very inexpensive. It permits you to get ashore in your tender. You then let the tender stay anchored 30-40 ft. from shore. Then, you can “reel in” your tender when you decide to go back to your boat. This way we do not have to pull up any dinks etc to keep from either getting high and dry or losing your dink to a high tide.