History of the dish
Coconut is a fruit that has been used by humans for centuries. In fact, the palm tree that produces this food is known to have existed since time immemorial, and was also utilized by native peoples in pre-Columbian times.
Some historians believe that the dish itself was not originally conceived by native peoples, but was a recipe brought from the African continent; when the Spaniards arrived on the coasts of Esmeraldas, an area that today belongs to Ecuador.
Thus, the slaves taken to the mentioned Ecuadorian city often consumed remnants of the food left by the colonizers, and at some point, they combined seafood leftovers with coconut, creating the first version of Encocado.
Over time, the recipe was shaped and eventually named Encocado, with additional ingredients and preparation methods being incorporated.
Characteristics and properties
Typical of Ecuadorian cuisine, and mainly prepared in the province of Esmeraldas.
This dish is made with coconut and seafood such as crab, fish, and shrimp. There are variations where it is prepared with chicken or iguana meat, pork, or even armadillo.
It is often seasoned with onion, garlic, or herbs depending on the region. Once prepared, it is usually served with plantains and rice.
Thanks to its main ingredients like coconut and seafood, this dish contains several nutrients and minerals such as calcium, phosphorus, magnesium, sodium, zinc, fluorine, iron, and iodine.
