ENCOCADO

Encocado is a typical dish of Ecuadorian gastronomy, especially from the province of

Esmeraldas. It is one of the most recognized typical dishes. Its name is due to the fact that the
main ingredient to prepare it is coconut.

The basis of this gastronomy is seafood that is found mainly in the coastal region.

PREPARATION

The encocado is prepared, above all, with corvina. The first thing is to clean the fish well with
lemon and let it rest for an hour in the lemon juice. The next step is to stir-fry with the
seasonings.

You have to grate the coconut, then squeeze it and extract the first milk by adding half a cup of
water. This milk is put in a container, then a cup of water is added to the bran and liquefied to
obtain the second milk, it is placed for cooking along with the seasonings. Cook everything
together over low heat until thick.

This dish is usually served accompanied with rice and patacones or with ripe plantain; some
people add chifle to it.