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The cuisine of Ecuador is diverse, varying with altitude, agricultural conditions, and the ethnic and racial makeup of local communities. On the coast, a variety of seafood, grilled steak and chicken are served along with fried plantain, rice and beans. Stewed beef and goat are traditional too.
The food is somewhat different in the southern mountainous areas, featuring typical Loja food such as repe, a soup prepared with green bananas; cecina, roasted pork; and miel con quesillo, or "cuajada", as dessert. In the rainforest, a dietary staple is the yuca, elsewhere called cassava. The starchy root is peeled and boiled, fried, or used in ...
Setsubun has its origins in tsuina (), a Chinese custom introduced to Japan in the 8th century. [2] It was quite different from the Setsubun known today. According to the Japanese history book Shoku Nihongi, tsuina was first held in Japan in 706, and it was an event to ward off evil spirits held at the court on the last day of the year according to the lunar-solar calendar.
Heat remaining tablespoon of oil in a large cast iron skillet (or heavy, oven-safe skillet) over medium high heat. Once shimmering, add steak and brown (without touching) for 5 minutes.
The majority of the movies shown in movie theatres in Ecuador come from the United States and Spain. The movies are often in English, and have Spanish subtitles, but are sometimes translated for family movies. The Ecuador Film Company was founded in Guayaquil in 1924. During the early 1920s to early 1930s, Ecuador enjoyed its Cinema Golden Age era.
Churrasco is a staple food of the coastal region, especially Guayaquil. Arroz con menestra y carne asada (rice with beans and grilled beef) is one of the traditional dishes of Guayaquil, as is fried plantain which is often served with it. This region is a leading producer of bananas, cacao beans (to make chocolate), shrimp, tilapia, mangos and ...
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Hákarl – a traditional food [15] and national dish of Iceland; Hangikjöt [16] Þorramatur – a selection of traditional Icelandic food, [17] consisting mainly of meat and fish products cured in a traditional manner, cut into slices or pieces and served with rúgbrauð (dense and dark rye bread), butter and brennivín (an Icelandic akvavit)