Ecuadorian cuisine
Ecuadorian cooking is split by the mountains: fish, cassava and plantain on the coast, potato, corn and peanut in the Andes.
In the Andes peanut is a thickener rather than a snack: it makes the sauces for potato, meat and fish.
Achiote — annatto seed — gives dishes their orange colour and a faint earthiness. The seeds are warmed in oil and it is the oil that gets used.
2 dishes
- Encebollado
A tuna soup with cassava and pickled onion. Ecuadorians eat it for breakfast and treat it as a hangover cure.
60 min · Easy · Soup
- Llapingachos
Potato cakes with cheese inside, fried in achiote oil and served with a peanut sauce.
60 min · Easy · Side dish