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