Afro-Colombian Pacific Coast: Encocado and the Coconut Tradition

One of 15 entries · AFRICA TO AMERICA — WA4: THE DEEPEST DIVE

I · Origin

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.

II · Description

The defining techniques of Afro-Colombian Pacific Coast cooking.

III · The Thread

Bahamian coconut seafood cooking (same Afro-Caribbean coconut tradition), Kerala fish moilee India (same coconut milk fish stew principle — Indian Ocean parallel), Mozambican matapa (same coconut-base

I Preparation II Heat Application III Sauce Making IV Flavour Building V Seasonal VI Viral VII Central American Panama Seafood Raw Preparations VIII Cross Cultural Synthesis IX Galician Breads Pastry X General

Further training content for this entry is being completed.