Run down

Run down, also referred to asrundown,run dun,rondón,fling-me-far, andfling mi for,is astewdish inJamaican cuisineandTobago cuisine.The traditionalJamaicandish is eaten in several Latin American countries that share a coast with theCaribbean Sea.
It consists of a soup made up of reducedcoconut milk,with different types of seafood (fish, crabs, small lobsters or shellfish),plantain,yam,tomato,onion, andseasonings.Mackereland salted mackerelare often used in the dish. Other fish are also used, including locally caught fish,cod, salt cod,shad,other oily fish,red snapper,swordfish,pickledfish,bull pizzle, andcassava.Traditionally, the dish is served withside dishesofdumplingsor bakedbreadfruit.
Run down is typically available in Jamaican restaurants,and is also a traditional Jamaicanbreakfastdish.It is a common dish in theAntilles, insularColombia,Honduras,Panama,Costa Rica,NicaraguaandVenezuela, also.
Rondón originated inJamaicaand was exported toLatin Americaby theAfro-Jamaicanimmigrant workers who migrated in the early 19th century to build projects such as the Panama Canal and the Costa Rican railroads.The dish is unique to the island, which its population, having left their homes in Africa, Europe, and Asia, were forced to use the limited amount of goods (for example, fish and coconut milk) that were widely available. Although most Jamaicans are of mixed African descent, the dish is not consumed on the African mainland nor on any other continent. It is now, however, consumed by small minorities on the island of Tobago as well as areas of South and Central America that have Jamaican expatriates.
Rondónis aJamaican Patoisanglicism of the words "run down", which describes the "runny" or "liquefied" nature of the sauce. The name could also originate from the manner in which the fish is thoroughly cooked until it falls apart, or "runs down".
The ingredients for the dish described as rondón vary from region to region, butcoconut milkis always an essential ingredient.
In Nicaragua, the meat used might be fish, beef, pork or even turtle meat—a common ingredient inCaribbean cuisinebut also illegal in some countries—to which seasonings are added. It might include bell peppers, onion, bananas,cassava,elephant's earandargan. On the Caribbean coast of Costa Rica, the ingredients include cassava,taro,yam,plantainand green bananas. The meat might be fish, lobsters or crabs and spices such as thyme, garlic, onions andyellow lantern chillior "chile panameño", an important ingredient inCosta Rican cuisine. It can be served with flour dumplings. On the Colombian isle ofSan Andrés, the ingredients used are fish, snails, other seafood or pork. The vegetables include cassava, taro, plantain, potatoes and the spices used include basil, oregano, peppers, onion, garlic and poultry seasoning. In Panama, the seafood prepared with coconut milk can be served with rice,tostonesor "patacones", and salad.
In coastal areas ofColombia, "rundown" refers toconchstew.This dish may be prepared with conch meat, salt pork,  root vegetables, breadfruit andplantainscooked in coconut milk.
InTrinidad,Grenada, andBarbados,a similar dish that utilizespalm oilis referred to as"oil-down", usually prepared with salted beef or pork, breadfruit, palm oil and seasonings boiled in coconut milk until it thickens.This dish is similar toyumma, a Koongo dish.