Cuisine
Ecuador
Ecuador cooks in three worlds: the coast is all prawns, fish, plantain and coconut, the Andes mean potatoes, corn and roast pork, and the Amazon brings cassava and river fish. Many dishes come with ají, a fiery chilli sauce, and toasted corn or plantain chips. At Easter families make fanesca, a thick soup of many grains and pulses with salt cod.
- 2 dishes
- Soups: 1
- Main dishes: 1
-
main dish
Ceviche
Raw fish “cooked” in lime juice with red onion, ají chilli and coriander, served with sweet potato and corn.
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soup
Encebollado
A fish soup of tuna and cassava topped with pickled red onion and coriander, served with plantain chips and popcorn.
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