Question:  IJscolf was a sport popular in coastal regions where?

Moraingy (Malagasy) or Moringue (French) is a weaponless, bare-fisted striking style of traditional martial art that originated during the Maroseranana dynasty (1675–1896) of the Sakalava Kingdom of western coastal Madagascar.  It has since become popularized throughout Madagascar, but particularly in coastal regions, and has spread to neighboring Indian Ocean islands including Réunion, Mayotte, Comoros, Seychelles and Mauritius.  Participation in this form of combat was originally limited to young men, allowing elders to judge their physical fitness and strength while providing an opportunity for the youth to gain prestige and test their abilities.  Today, while the average age of participants is still between 10 and 35, young people of both genders may practice the sport.  Participants are called "kidabolahy" (young men) or "kidabo mpanao moraingy" (young people who practice moraingy) and are widely respected and even feared by fellow villagers.  In the North, they are called "Fagnorolahy", and the assistants, "magnafo".  Moraingy matches must by tradition be accompanied by music (often "salegy") to induce a trance-like state in the fighters and participants, contributing to the spiritual and communal experience of the fight.  As part of this experience, participants typically engage in dances during and between the matches that are meant to provoke the supporters of the opposing party, while the crowd cheers and jeers loudly. <SEP>  It was similar to ice hockey, although there is no evidence that ice hockey was directly influenced by the IJscolf. IJscolf was a sport played on ice, popular in the Low Countries between the Middle Ages and the Dutch Golden Age. <SEP> The Low Countries (Dutch: "De Lage Landen or De Nederlanden" ) is a coastal region in western Europe, consisting especially of the Netherlands and Belgium, and the low-lying delta of the Rhine, Meuse, Scheldt, and Ems rivers where much of the land is at or below sea level.  This wide area of Western Europe roughly stretches from French Gravelines and Dunkirk at its southwestern point, to the area of Dutch Delfzijl and German Eastern Frisia at its northeastern point, and to Luxembourg and French Thionville in the southeast. <SEP> Ecuadorian cuisine is diverse, varying with altitude, and associated agricultural conditions.  Beef, chicken, and seafood are popular in the coastal regions and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain.  Whereas in the mountainous regions pork, chicken, beef and "cuy" (guinea pig) are popular and are often served with rice, corn, or potatoes.  A popular street food in mountainous regions is "hornado ", consisting of potatoes served with roasted pig.  Some examples of Ecuadorian cuisine in general include "patacones " (unripe plantains fried in oil, mashed up, and then refried), "llapingachos " (a pan-seared potato ball), and "seco de chivo " (a type of stew made from goat).  A wide variety of fresh fruit is available, particularly at lower altitudes, including "granadilla ", passionfruit, "naranjilla ", several types of banana, "uvilla ", "taxo ", and tree tomato.