Did you know...?
Although it is a hallmark of Ecuadorian cuisine overall, Fish Encocado is much more consumed in the Ecuadorian province of Esmeraldas, where it is especially valued.
This dish is typically prepared with chicken, shrimp, venison, garlic, onion, peppers, pimentón, oregano, cilantro, and paprika. It is usually served accompanied by rice and fried plantain slices.
Thanks to the nutrients in its ingredients, it is rich in zinc, iodine, iron, sodium, and fluoride; additionally, it is high in vitamins, making it highly recommended to prevent anemia.
History
According to historical records, encocado was already being prepared in the pre-colonial era, as evidence shows that tribes inhabiting the coasts of what is now Ecuador were already making something similar.
And although it did not have all the ingredients seen today, it was basically a primitive version of encocado.
Now, once the Spaniards arrived in America, everything changed, including cuisine, since many dishes consumed by Spaniards and natives changed as they mixed to create new flavors.
Thus, the story suggests that the original idea came from Africa, as some Africans saw the prototype of encocado and wanted to modify it, using local American seasonings: fish, coconut, and rice.
This led to the creation of the first encocado—very similar to the modern version—and it became so popular that both natives and Spaniards continued preparing it frequently. It spread and was passed down from generation to generation, eventually evolving into what it is today.
