SOUTH AMERICAN CUISINE

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Hello ladies and gents this is the viking telling you that today we are going to talk about food from the land of.

Ecuador

Resultat d'imatges de ecuador flag

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.

Encebollado de pescado – Ecuadorian fish soup with lime pickled onions

Encebollado de atun or fish soup with tomato onion salsa

Ingredients


  • 2 lbs fresh tuna
  • 1 lb yuca, fresh or frozen
  • 2 tbs sunflower oil
  • 2 tomatoes, diced
  • ½ red onion, diced
  • 1 teaspoon chili powder
  • 2 teaspoons ground cumin
  • 8 cups of water
  • 5 cilantro sprigs
  • Salt to taste
  • Serve topped with:
  • Curtido de cebolla y tomate or pickled red onion and tomato salsa
  • Chifles or plantain chips
  • Tostado corn nuts or popcorn

Instructions

  1. Heat the oil on medium heat to make a refrito with diced onion, tomato, cumin, chili powder and salt.
  2. Add the water and cilantro springs, bring to a boil.
  3. Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.
  4. Drain the tuna and keep the broth to cook the yuca.
  5. Separate or break the tuna into small to medium size pieces.
  6. Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.
  7. Take the yuca from the broth, remove the strings and cut into bite size chunks.
  8. Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.
  9. Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa, if desired can also be served with chifles or plantain chips, tostado corn nuts, avocado slices and extra lime slices.

And as always have a chilled day from the viking.

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