Ecuador Travel
Encocao

Encocao

Coco, the table protagonist

Esmeraldas

It is the province with the biggest crop of Palm coconut, its production and use was always associated with the Afro-Ecuadorian culture.

Useful Data

The region Located north of the Pacific, bordering Colombia. Its capital is Esmeraldas; This province stands out for its beaches and mangrove of up to 60 meters of height.

Weather It has an average temperature of 27 ° C.

Esmeraldas

Dish of Creole origin. It is a stew with coconut milk, fish or other type of seafood; onion, pepper and fried garlic; then add coconut milk, boiled, then the fish and seafood and the chillangua (wild culantro) is placed, moreover, and finally some local herbs like oreganon and chirarán are used.

Preferably served with white rice and fried plantains.

The history of the dish goes back 200 years.

From ancient times to date, coconut milk is extracted by hand, shredding the pulp with a black shell and squeezing their liquid; This is the main product that gives flavor and characteristic aroma to the dish.

EIt is an everyday consumption dish, and it can be found in restaurants and huecas (little local restaurants located throughout the city) in the area.

Cooked fish or other seafood cooked in coconut milk, flavoured with chillangua and served with fried plantains and rice.

Encocao

Traditional drink

Coconut Water It is a refreshing and energizing beverage that’s made from the tender fruit of the coconut, is recommended to consume it in pipe (fruit denomination).

Encocao

Other typical dishes of the region

Tigrillo

Plato de origen criollo, preparado con plátano verde majado (cocinado y aplastado) mezclado con huevo y queso, también se puede agregar chicharrón. Su historia proviene de los antepasados zarumeños, quienes…

Encebollado

Of contemporary origin, It is a hot soup with albacore, cassava, onion, and cilantro. It is served accompanied by chifles (fried plantains) and in some places with white rice and…

Encanutado de Bocachico

Dish of pre-Hispanic origin. It is a fish stew made in a soft or semi-hard cane; the “bocachico” is placed in a guadua cane (type of bamboo cane) seasoned with…

Viche

From Pre-Hispanic origin. It is prepared with fried onions, peppers and garlic; then you add hot water and pumpkin (cut into cubes), beans, grated plantain balls and peanut paste dissolved…

Seco de Chivo

From Creole origin. It is a stew with goat or sheep meat; pieces of meat are browned in a sauce of fried vegetables called refrito, then ferment liquid is incorporated…

Barbecue

The barbecue is a dish of contemporary origin. Santo Domingo de los Tsáchilas is one of the leading producers of beef in the country, due to its climatic characteristics; its…

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