Run down

Run Down, also known by various names such as rundown, run dun, rondón, fling-me-far, and fling mi for, is a delectable stew integral to Jamaican and Tobagonian cuisine. This savory dish is made with reduced coconut milk and a combination of seafood like fish, crabs, and shellfish. It is richly laden with plantains, yams, tomatoes, onions, and a plethora of seasonings. While mackerel and salted mackerel are commonly featured, other fish such as cod, red snapper, and swordfish can also be incorporated.

Traditionally, Run Down is served with accompaniments like dumplings or baked breadfruit, and it is a ubiquitous offering in Jamaican restaurants, often favored for breakfast. Beyond Jamaica, this dish is cherished in various Latin American countries along the Caribbean coast, including Colombia, Panama, Costa Rica, Nicaragua, and Venezuela.

The origins of rondón can be traced back to Jamaica, having been introduced to Latin America by Afro-Jamaican laborers in the early 19th century. The dish exemplifies the island’s diverse cultural influences and the resourcefulness with which the people utilized their available ingredients. The name "rondón" is derived from Jamaican Patois, originating from "run down" which either pertains to the sauce’s runny consistency or the way the fish disintegrates during cooking.

The preparation of rondón varies by region, although coconut milk remains a staple ingredient. In Nicaragua, the dish may include fish, beef, pork, or even turtle meat, seasoned with bell peppers, onions, and bananas. Costa Rican versions often feature cassava, taro, plantains, and seafood, infused with thyme and garlic. On Colombia's San Andrés Island, fish, snails, and pork are combined with vegetables like cassava and plantains. In Panama, seafood cooked in coconut milk is typically served with rice, tostones, and salad. In coastal Colombia, "rundown" refers to a conch stew made with coconut milk, salt pork, and root vegetables.

In Trinidad, Grenada, and Barbados, a similar dish known as "oil-down" is prepared using palm oil, salted beef or pork, breadfruit, and various seasonings, all simmered in coconut milk until the mixture thickens. This dish bears a resemblance to the Kongo dish "yumma."