Rondon

Rondon

Yields8 Servings

 2 Coconuts or Canned Coconut Milk
 3 Medium Sweet Potato
 1 Taro Root
 1 Yucca Root
 2 Plantains
 14 oz Canned Hearts of Palms
 4 Carrots
 1 Onion
 2 tbsp finely minced Ginger
 4 Cloves of Garlic
 1 tbsp Curry
 1 Whole Cayenne Pepper
 Salt and Pepper to taste

1

For fresh coconuts, drill two holes in the coconut and pour out the coconut water. To make the coconut milk, remove the coconut meat and shred it. Soak the shredded meat in water (1.5 liters/coconut) for 10 minutes. Then strain the water from the coconut shredded coconut meat into a new bowl and then squeeze any remaining liquid from the shredded coconut using your hands and/or cheese cloth or a mesh straining bag. Discard the coconut meat (or use it for another coconut treat!) You can also substitute canned coconut milk for fresh.

2

Add coconut water and coconut milk to a large pot and bring to a boil. Once boiling add the onions, ginger, and garlic. Let simmer for 10 minutes.

3

Next add the sweet potatoes, carrots, yucca, taro, plantains, and hearts of palm to the pot. Let simmer for 25-30minutes until the vegetables are soft. Then add the curry powder and cayenne pepper. Let simmer for another 10 minutes.

4

Carefully remove the hot pepper without breaking. If you desire a thinker and creamier soup mix 1 tbsp of flour with 1/3 cup of water, mix it in and let it simmer for another few minutes. Add salt and pepper to taste.

Ingredients

 2 Coconuts or Canned Coconut Milk
 3 Medium Sweet Potato
 1 Taro Root
 1 Yucca Root
 2 Plantains
 14 oz Canned Hearts of Palms
 4 Carrots
 1 Onion
 2 tbsp finely minced Ginger
 4 Cloves of Garlic
 1 tbsp Curry
 1 Whole Cayenne Pepper
 Salt and Pepper to taste

Directions

1

For fresh coconuts, drill two holes in the coconut and pour out the coconut water. To make the coconut milk, remove the coconut meat and shred it. Soak the shredded meat in water (1.5 liters/coconut) for 10 minutes. Then strain the water from the coconut shredded coconut meat into a new bowl and then squeeze any remaining liquid from the shredded coconut using your hands and/or cheese cloth or a mesh straining bag. Discard the coconut meat (or use it for another coconut treat!) You can also substitute canned coconut milk for fresh.

2

Add coconut water and coconut milk to a large pot and bring to a boil. Once boiling add the onions, ginger, and garlic. Let simmer for 10 minutes.

3

Next add the sweet potatoes, carrots, yucca, taro, plantains, and hearts of palm to the pot. Let simmer for 25-30minutes until the vegetables are soft. Then add the curry powder and cayenne pepper. Let simmer for another 10 minutes.

4

Carefully remove the hot pepper without breaking. If you desire a thinker and creamier soup mix 1 tbsp of flour with 1/3 cup of water, mix it in and let it simmer for another few minutes. Add salt and pepper to taste.

Rondon

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