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TOP 5 ECUADORIAN TYPICAL FOODS AND RECIPES

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TOP 5 ECUADORIAN TYPICAL FOODS AND RECIPES

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Ecuadorian Food - 5 Things You Must Eat in Ecuador

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If you visit the Amazon in Ecuador you can enjoy these larvae (Chontacuro)

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If you visit the Amazon in Ecuador you can enjoy these larvae (Chontacuro)

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CHONTACURO
The chontacuros (which in Quichua means “worms of the chonta”) are part of the food diet of the Amazon Indians, but in recent months it has spread in cities to share with tourists and residents.
It transforms into a thick worm after it is deposited in the heart of the chonta tree by a black beetle that carries on its wings the eggs that will later become larvae.
The indigenous people consume this worm, considered a food with a high protein content due to its natural fat.
It is a white larvae that can measure between 5 and 6 centimeters long and 2 in diameter. A type of beetle lays its eggs on the trunk of this plant and, after about 10 weeks, they transform into the larvae, from where the worm will be harvested for its preparation and consumption.

FIRST WAY TO PREPARE THEM

Preparation:

1. An alternative preparation of chontacuro is in maito. After harvesting, the worm is washed, carefully busted and wrapped with bijao leaves, with salt to taste.

2. The Quichua name for this leaf is "llaki panka". This wrap is the maito, it is roasted in a firewood for approximately 4 to 5 minutes.

3. The process for making the chonta curo on a skewer is the same until before wrapping, the worm is roasted on the grill for approximately two minutes.

4. It can be served with cooked or green cassava, accompanied with a glass of guayusa or a pilche (embace) of chicha de yuca.

SECOND WAY TO PREPARE THEM

Recipe for the Chontacuros Skewer in Pastaza.

Ingredients:

1. 10 live Chontacuros.

2. Kidney tomato (sliced).

3. Lemon.

4. Cabbage cabbage (chopped).

5. Salt.

Preparation:

The chontacuro skewer can be eaten roasted or raw, this depends on the taste of each person.

Roast:

1. Put the chontacuros on a skewer stick (very carefully avoiding them to burst).

2. Add salt at your wish

3. Bring them to the grill and roast until golden brown.

4. Serve hot and accompanied by kidney tomato, cabbage and lemon.

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ECUADORIAN FOOD # 1. Soups / Broth / Dry

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ECUADORIAN FOOD # 1. Soups / Broth / Dry

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POTATO AND CHEESE  SOUP
Locro is a classic Ecuadorian dish consisting of a creamy soup made from potatoes and cheese. It is typical of the Ecuadorian Sierra and especially popular in the north of the country and Quito, where it is also known as Quito locro. (Destar must be super hot to better appreciate its flavor).

Ingredients:

10 potatoes, peeled and cut into large pieces.

2 tablespoons of oil or butter.

1 onion, diced.

2 garlic cloves, finely chopped.

2 teaspoons of cumin.

1 or 2 teaspoons ground achiote.

7 cups of water.

1 cup milk.

1 cup grated or crumbled cheese.

4 tablespoons coriander, finely chopped.

Salt to taste.

Preparation:

1.  Heat the oil or butter over medium heat in a saucepan and add the onion, garlic, cumin and ground annatto. Cook for 5 minutes until the onions are soft.

2. Add the potatoes to the pot, mix well and continue cooking for about 5 minutes.

3. Add the water and boil until the potatoes are softened. Crush the potatoes, but not all, the consistency of the locro should be creamy but with potato chips.

4. Reduce the temperature, add the milk, mix well and cook for an additional 5 minutes. Add more milk or water if the soup is too thick.

5. Add salt to taste, cheese and coriander. Serve the hot potato locro with avocados, chives or chili.

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Chicken or hen dry is one of those dishes that are usually found in any Ecuadorian home. Chicken Seco, also known as Creole Chicken Seco, is simmered in a sauce of beer, onion, bell pepper, tomato, herbs, and seasonings. Chicha was traditionally used to prepare the seco, but nowadays it is more common with beer.

Ingredients:

2 kilos of chicken or chicken prey.

2 teaspoons of ground cumin.

2 teaspoons of ground annatto.

3 oil tablespoons.

1 onion cut into pieces.

8 cloves of garlic.

2 cups of beer (not too dark)

1 cup of naranjilla juice (lulo).

6 tomatoes cut into quarters.

2 bell peppers (red or green) cut into pieces.

1 bunch of coriander.

1 bunch of parsley

2 teaspoons of dried oregano.

½ cup of orange juice (optional).

Salt and pepper to taste.

Preparation:

1. Sprinkle chicken or chicken pieces with ground cumin, ground achiote, salt, and pepper. Blend the beer and naranjilla juice with the tomato, onion, garlic, peppers, coriander, parsley and oregano until obtaining a thick sauce.

2. Heat the oil in a large pot and add the prey. Brown on both sides and add the liquefied sauce. Wait until it boils and cook over low heat for 1 hour until the prey is very soft, the cooking time depends on whether it is chicken meat or chicken meat.

3. If the chicken is tender but the sauce has not yet thickened, remove the prey and cook the sauce over medium heat for about 10 minutes until it thickens. Straighten salt and add orange juice to balance out the bitter taste of the beer.

4. When the sauce is thick, put the prey back into the pot and add a little finely chopped parsley and coriander. Serve the dry chicken or hen accompanied by yellow rice, fried ripe bananas, avocado, potatoes, salad, etc.

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The yellow-legged creole chicken broth is one of the delicacies of typical Manabi food. Its preparation is simpler than you imagine. We leave you the recipe for you to enjoy this delicious dish.

Ingredients (for 8 servings):

A Creole hen.

Two and a half liters (2.5 liters) of cold water.

Salt to taste.

One (1) chopped paiteña onion.

One (1) chopped white onion branch.

One (1) chopped bell pepper.

How many (4) minced garlic cloves.

Oregano, cumin and pepper to taste.

One (1) branch of white onion and one (1) coriander finely chopped.

One (1) medium cassava, peeled and cut into pieces.

Preparation:

1. Put the chicken's prey in a pot with the water, salt, onions, bell pepper, garlic and the dressings. Cook over low heat, with the pot half covered until the chicken meat is soft. This can take an hour and a half to three hours, depending on whether the hen is Creole. If the broth evaporates add hot water. Prove that it is well of salt.

2. When the meat is tender add the yucca until it is tender. Add the finely chopped white onion and coriander, cover the pot and turn off the heat.

3. The secret ingredient is to prepare it with a lot of love and if you prepare it on a stove with firewood and clay pot, the flavor of the broth will be sensational.

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The pork fry is one of the delicious typical dishes of Ecuador. The pork meat (pork or pork) is cooked in water and orange juice with cumin, garlic, onion, shallot, salt and pepper.

Ingredients:

2 kilos of pork meat cut into medium pieces (½ kg of ribs and 1½ kg of loin).

1 teaspoon of ground cumin.

10 garlic cloves (5 whole and 5 crushed).

1 white onion cut into pieces.

1 shallot cut into pieces.

3 cups of water.

1 cup of orange juice.

Salt and pepper to taste.

Preparation:

1. Season the pork meat with the ground cumin, crushed garlic, salt and pepper. Let stand in the refrigerator for a couple of hours.

2. Place pork, onion, shallot, whole garlic cloves, and water in large skillet and cook until almost all water is reduced.

3. Add orange juice and cook, stirring occasionally, until all liquid is reduced and meat is browned.

4. Serve the pork fry with cassava, mote, fried ripe plantains, onion tanning, avocado and aji criollo.

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The Ecuadorian shrimp ceviche are considered unmatched in the world, not only for the excellent quality of the seafood from our seas, but also for the flavor of the Manabi woman and man, passed down from generations.

How to make shrimp ceviche

An excellent option to taste an exquisite coastal shrimp ceviche is Manta, one of the preferred destinations for national and international tourists. The shrimp ceviche manaba is made with shrimp, orange juice, lemon juice, tomato sauce, coriander, pepper, white wine and red onion. You can accompany it with chifles, toast or kangaroo.

Shrimp ceviche recipe

Shrimp ceviche ingredients

1.  2 pounds shrimp.

2.  2 large onions (red onion / paiteña).

3.  2 ripe tomatoes.

4.  Coriander to taste.

5.  4 lemons.

6.  1 tablespoon of mustard.

7.  2 tablespoons of tomato sauce.

8.  2 tablespoons oil.

9.  Salt to taste.

10.  Pepper to taste.

How to prepare a shrimp ceviche

Pour the shrimp into a cup of boiling salted water, boil for 5 minutes, and remove from the water, cool the water.

Peel the onion and chop it in very thin half moons, wash it with salt and sugar, then wash the onion well.

Cut it with the four lemons.

Peel the tomatoes, scoop out the seeds, dice them, mix this with the onion, tomato sauce, mustard, coriander, salt and pepper, and oil.

When the shrimp and water are cold mix everything. The shrimp ceviche manabita one of the best in the country.

It is served with Canguil (popcorn), rice, green plantains (Chifle) and roasted corn.

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Encebollado is an original dish from the province of Guayas, southwest of Ecuador, as well as from Manabí, hence the name encebollado manabita or manaba. The broth that accompanies the fish is made from liquefied cassava and can be seasoned with chili powder, cumin or other spices to taste.

Ingredients:

1 kilo of fresh tuna or albacore.

½ kilo of cassava.

2 tablespoons of oil.

2 chopped tomatoes

½ chopped onion.

1 teaspoon of chili powder.

2 teaspoons of ground cumin.

8 cups of water.

5 sprigs of coriander or coriander.

Salt to taste.

Preparation:

1. Fry the onion, tomatoes, cumin, chili and salt. Add the water and the coriander.

2. When the water starts to boil, add the tuna or albacore and cook for about 15 minutes until the tuna is ready.

3. Strain the broth that was cooked and save it to cook the cassava.

4. Separate the tuna into slices and save it to add later.

5. Boil the tuna broth, add the yucca and cook until smooth.

6. Take out the yucca and cut it into small pieces.

7. Place the cut cassava and the tuna slices again in the broth, rectify the salt and heat until ready to serve.

8. Serving the onion manaba is placed with onion and tomato tanning on top of each soup plate.

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HUMITAS OR STEAMED FRESH CORN CAKES
HumitaS is a food based on corn that is consumed in the Andean area, in countries such as Argentina, Bolivia, Chile, Ecuador and Peru.
Its mixture is cooked inside the leaf of an ear of corn. It can be prepared from salt or sweet with the same base mass.

Ingredients:

12 cups of tender shelled corn (with its shell).

1 cup margarine or melted butter

2 tablespoons of sugar

2 teaspoons of baking powder.

6 eggs.

1/2 cup of chopped white onion

2 cups of milk.

2 teaspoons of salt

1/4 teaspoon of pepper

A white cheese (half striped and half cut into long fingers).

Preparation:

1. Clean and arrange the corn leaves so that there is a gap in the center and with the base folded up, so that you can stop them without watering them.

2. Then add about two tablespoons of the mixture to each wrapper, place a finger-sized piece of cheese in the middle, and then tie it with a strip of the same sheet or kitchen piola.

3. Then stand them in the pot with their mouths up, side by side for support. Cook covered for 30 to 40 minutes in the pot.

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#4 GRILLED CORN WITH CHEESE AND CORIANDER SAUCE

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#4 GRILLED CORN WITH CHEESE AND CORIANDER SAUCE

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In Ecuador, it is typical to find roasted corn for sale on the streets. They are usually served with a delicious cheese and coriander sauce. This Ecuadorian recipe is very easy to prepare and is ideal as a starter or accompaniment to other dishes.

Ingredients:

4 corn or corn cobs.

Butter to grease.

1 egg.

2 garlic cloves, crushed

¾ cup of oil.

Juice of 1 lemon.

6 ounces of crumbled cheese.

¼ cup coriander, finely chopped

Salt to taste.

Preparation:

1. Peel and clean the corn or corn cobs. Cook the corn in boiling water for 2-3 minutes, then rub them with butter and roast them on the grill for 10 or 15 minutes, turning them every 3 or 4 minutes.

2. Put the egg, the crushed garlic, the coriander, a pinch of salt and ¼ cup of oil in a blender and mix until the ingredients are well blended.

3. Add the remaining oil little by little and continue blending until the sauce begins to thicken. Add the cheese and lemon juice and liquefy until obtaining a creamy sauce. Taste and adjust the salt to taste.

4. Serve the corn with the sauce poured on top and garnish with coriander or grated cheese.

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The mature lampreado is consumed in a large part of the Ecuadorian coast (Manabí, Esmeraldas, Guayas and Los Ríos) and is considered a delight by tourists. The preparation of the ripe lampreado is very easy and tasty.

Ingredients:

4 ripe bananas.

1 cup of milk

2 eggs

½ lb of wheat flour.

1 tablespoon of baking powder.

1 teaspoon salt.

2 cups of oil.

¼ lb of fresh cheese.

Preparation:

1. Cut the bananas lengthwise, without separating them completely, brown them in a pan with oil.

2. Remove the bananas from the heat and let them cool. Then fill the cut with the cheese strips and reserve.

3. Sernir the flour.

4. Whisk the milk, salt and baking powder in a bowl, add the eggs, add the flour, and mix very well until obtaining a homogeneous mass.

5. Put the bananas in the dough and cover them completely.

6. Fry in hot oil, prick with a fork so that they also cook inside.

7. Remove the belted ones and place them on absorbent paper to extract the excess oil. Serve hot.

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ECUADORIAN FOOD #5 THE FRUIT AND THE FRUIT JUICES

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ECUADORIAN FOOD #5 THE FRUIT AND THE FRUIT JUICES

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SALCEDOS ICE CREAM
Salcedo's rich ice creams are one of the favorite desserts of children and adults in Ecuador. And if you are one of those who love ice cream, these are a delicious alternative if you want to enjoy the flavor of natural fruits. Traditionally they are made from multicolored layers that represent the different flavors.
Ingredients:

Fresh fruit juice (blackberries, naranjilla, taxo, guanabana)

150 gr of cups of milk powder

200 gr of milk cream

120 gr of sugar

30 gr of glucose

2 cups of water

Preparation:

1. In a blender, make a smoothie with the water, milk and cream.

2. Take a little of the previous preparation and mix it with the glucose.

3. Mix the glucose with the rest of the milk shake and the cream. Add the sugar and beat vigorously. Refrigerate for about two hours.

4. Separately, each fruit juice should be whipped with part of the base ice cream.

5. In an ice cream mold, pour each serving of fruit ice cream and freeze.

6. Perform the same procedure with the other fruits, interspersing the flavors and colors.

7. Enjoy these delicious ice creams.

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The purple drink is the traditional drink of the Ecuadorian people on the day of the celebration of the deceased, the native fruits of the country are the protagonists of this celebration.

Ingredients:

250 gr of blueberries.

250 gr of blackberries.

1 cup pineapple

1 cup of orange pulp.

1 cup of strawberries.

2 cinnamon sticks

Cloves.

Peel of 1 lemon.

Peel of 1 orange.

½ cup brown sugar.

½ cup of brown sugar.

½ teaspoon of dried lemon verbena.

2 liters of water.

Preparation:

1. In a saucepan, place the cinnamon, cloves, fruit peels, sugar and brown sugar when it boils. Cook for 15 more minutes.

2. Remove from the heat and place in lemon verbena, let stand a few minutes, strain and return to the saucepan.

3. In another pot, place a liter of water and red berries and boil for half an hour.

4. Remove from the heat, let cool and liquefy the orange juice.

5. Unify the two preparations in a single pot, the pineapple and continue cooking for a couple of minutes.

6. Finally add the strawberries and boil for 10 more minutes.

7. Serve the purple laundry very cold.

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Juices, smoothies and strains are an integral part of Ecuador's culture. Colada de avena, also known as colada quaker, is a traditional Ecuadorian drink that is generally served with meals and can be taken hot or cold.

Ingredients:

2 liters of water.

3 cups of whole oats soaked in 1 cup of water.

The rinds and the center of 1 pineapple.

10 cinnamon sticks

10 grains of sweet pepper.

5 cloves.

10 oz of brown sugar.

3 cups of naranjilla pulp.

½ teaspoon dried lemon verbena.

The peel of 1 lemon.

Preparation:

1. Place the water, the rinds and the center of the pineapple, the panela, the cinnamon, the sweet pepper, the cloves, the lemon peel and the dried lemon verbena in a large pot. Cook over medium heat for 30 minutes.

2. Remove from the heat, strain the liquid and place the liquid in a pot. Blend the naranjilla pulp with the soaked oats (including the water), pour into the strained liquid and wait until it boils.

3. Lower the temperature and simmer for 15 minutes until the laundry does not taste like raw oatmeal. Strain the liquid to remove any lumps of oats.

4. Serve the oatmeal colada hot or let cool and serve cold.