As our plane approached the beautiful
island all thoughts were lost on our first sign of the land’s spectacular
beauty. A sea of green rain forest
floated in a turquoise ocean bordered by white sandy beaches.
Tired from the travel, we checked in at our hotel and had lunch. No mention of Ron Dawn was on the menu. For dinner we tried a local restaurant with the same result. The next day we casually mentioned it to our waiter. “Oh”, he said. “You want the Ron Dawn”. It was as much an accusation as it was a question. When we answered in the affirmative he responded. “Ok, we can prepare it for you. What time would you like it?”
He explained that the dish takes approximately 4 hours to prepare. By this time another server appeared and joined the conversation. When we said we would like it for dinner, she warned us against it. The Ron Dawn is very rich she said. You will not want to go to bed on such a full stomach. We chose not to heed the advice and requested the dish for our evening supper. Luckily we decided to order just one serving and split the meal.
The dish is large, more food than one person needs. Like the island it is a collection of what
offers all rolled up into one. Ours came
in a light coconut sauce, bordered with boiled plantains, potatoes, frangipanji,
red peppers and bananas. A top of this
massive amount of starch was lobster, conk, and one whole fish, head
included. Unfortunately I found the dish
to be bland. We added chili sauce but
the starchy vegetables were still too over powering. The sauce was excellent but the coconut
flavor was a mere hint as opposed to a statement.
All in all, the dish was the epitanome of the
. It was raw, ample and undeveloped. For now it will remain a spoken delicacy, but
as the world becomes more aware of it the recipe like the Corn Islands Islands
will not remain a secret for long.