Afro-Colombian Pacific Coast: Encocado and the Coconut Tradition

The Colombian Pacific Coast — the Chocó bioregion, one of the most biodiverse and most impoverished regions of Colombia — is home to one of the largest Afro-descendant populations in the Americas. The Africans who were kidnapped from their lands and brought to this continent as slaves to work in the mines and fields, also brought their culture and different cooking skills. The specific cooking of the Colombian Pacific is distinguished by: coconut milk as the foundational liquid, piangua clams as the most prized ingredient, viche as the ceremonial spirit, and a specific reverence for river and mangrove fish that reflects the ecology of one of the world's wettest places.

The defining techniques of Afro-Colombian Pacific Coast cooking.

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