Why this encocado stands out

Encocado, the beloved coastal coconut stew of Ecuador, is most commonly made along the Pacific shores of Esmeraldas and Manabí. Typically prepared with shrimp or fish, it balances the gentle sweetness of coconut milk with savory sofrito, earthy achiote, and a squeeze of lime. This version leans into the region’s abundant plantains by blending caramelized ripe plantain directly into the sauce. The result is a naturally thick, glossy stew with layered sweetness that never turns cloying—thanks to judicious acidity and herbs.

Flavor architecture

• Coconut milk forms the lush backbone of the sauce.
• Achiote (annatto) lends a warm, coastal hue and subtle earthiness.
• Sofrito of onion, pepper, tomato, garlic, and cilantro stems brings savory depth.
• Ripe plantain, caramelized first, adds body and molasses-kissed sweetness when blended; the reserved slices finish the dish with buttery bites.
• Lime and fresh cilantro leaves lift everything at the end.

Technique tips

• Bloom achiote gently: Heat it briefly in oil to release color and aroma without scorching. If you have achiote oil, you can skip the powder and bloom step.
• Caramelize, don’t burn: The plantain’s sugars brown fast. Medium heat, patience, and a small pinch of panela (brown sugar) are your allies. Deep golden is the target.
• Blend half the plantain: This is the thickener, allowing you to avoid flour or cornstarch and keep the stew naturally gluten-free.
• Gentle simmer for shrimp: Add them last and keep the heat just below a boil. Overcooked shrimp turn rubbery in minutes.
• Balance is key: After the shrimp are cooked, finish with lime juice and taste again. You’re looking for a bright, round finish where coconut sweetness and citrus sing in harmony.

Serving suggestions

Traditional sides include steamed white rice and fried green plantain (tostones or patacones). The rice soaks up the coconut sauce; the tostones add crunch to contrast the velvety stew. Toasted coconut flakes, scallions, and a few slices of fresh ají or habanero provide texture and heat. If you can find banana leaves, use them to line the bowl—they perfume the dish and evoke coastal cookfires.

Substitutions and variations

• Protein: Swap shrimp for firm white fish (snapper, corvina, halibut) cut into 4–5 cm pieces. Poach in the sauce 6–8 minutes. For a vegetarian take, use hearts of palm and meaty mushrooms.
• Achiote: If unavailable, add a pinch of sweet paprika and turmeric for color, though you’ll miss the unique achiote nuance.
• Heat: Ecuadorian ají is ideal. Habanero is a fine stand-in; add gradually.
• Herbs: Culantro (if available) brings a deeper, bolder green note.
• Sweetness: Very ripe plantains vary; if the sauce tastes too sweet, add an extra squeeze of lime or a splash of light vinegar.

Cultural notes

Encocado is a proud emblem of Afro-Ecuadorian culinary heritage, reflecting centuries of trade and migration along the Pacific. Coconut palms, plantains, and seafood define the pantry; achiote and herbs tie it to both Indigenous and African lineages. Each family has a way with sofrito and finishing touches—some include grated coconut, others simmer with prawn heads for extra depth. This recipe honors that spirit while introducing a modern chef’s trick—using blended caramelized plantain as a natural thickener to coax a richer texture.

Sustainability and sourcing

Choose responsibly sourced, farmed shrimp certified by credible bodies, or wild shrimp harvested with lower-impact methods. Freshness matters: shrimp should smell like the sea, not ammonia. If using frozen shrimp, thaw overnight in the refrigerator and pat dry before marinating.

Troubleshooting

• Sauce too thin? Simmer uncovered a few minutes longer, or blend an extra slice or two of plantain into a ladle of sauce and return it to the pot.
• Sauce curdling or oily? Lower the heat; coconut milk can split at a rolling boil. Stir gently.
• Too spicy? Remove chile seeds and ribs before chopping, and finish with more coconut milk or a spoonful of rice to temper heat.

Make-ahead and storage

The sauce (without shrimp) keeps 3 days refrigerated and freezes well. Add shrimp just before serving to avoid overcooking on reheating. Leftovers rewarm gently over low heat, thinned with a splash of stock if needed.

Personal note

Encocado is comfort—sunshine in a bowl. The moment the caramelized plantain hits the coconut milk, the kitchen fills with a bakery-sweet aroma that yields to savory sofrito and lime. It’s a dish that invites you to cook by feel, to taste as you go, and to finish with the brightness that suits your table and season. Serve it generously; it’s made for sharing.