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Fanesca is a soup traditionally prepared and eaten by households and communities in Ecuador during Holy Week. [1] This is a list of Ecuadorian dishes and foods. 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 ...
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.
Chifa (from the Mandarin words 吃饭, meaning "to eat rice") is the Ecuadorian term for Ecuadorian-Chinese food (or for an Ecuadorian-Chinese fusion restaurant). Because many Chinese ingredients are hard to find in Ecuador, the Chinese modified their cuisine and incorporated many Ecuadorian elements (mainly Spanish, Indigenous, and African ...
Guatita ([little] gut or [little] belly, from Spanish: Guata; "Gut/Belly"), or guatita criolla, is a popular dish in Ecuador, where it is considered a national dish, and in Chile. It is essentially a stew whose main ingredient is pieces of tripe (cow stomach), known locally as "guatitas". The tripe is cleaned several times in a lemon-juice ...
Encebollado (Spanish: onionized, gerund of “encebollar” to onionize/to make in onions) is an onion-dressed fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's coastal region. [1] [2] [3] It is served with boiled cassava and pickled red onion rings. A ...
The oldest reference to a Fanesca recipe could be from 1882, described by Juan Pablo Sanz in his book "The Cook's Manual" [4] Currently, Fanesca is most popular in the northern highlands of Ecuador. Its popularity decreases to the south and the Coastal region. The Manabí province is where Fanesca is lees important. [5] [6]
Salprieta or sal prieta is a typical side dish from the province of Manabí, Ecuador, used as condiment [1] for dishes based on fish, plantain or rice.. The basic recipe for salprieta contains equal parts of toasted corn and toasted peanuts, both ground to a coarse powder; then mixed with finely chopped coriander, dried oregano, salt and black pepper.
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