Respuestas
List of typical ecuadorian dishes: Coast: Ceviches: It consists of a soupy dish containing a variety of seafood (shrimp, octopus, squid, lobster, oysters, etc.) with lemon, chili, coriander, bell pepper, mustard, onion, and herbs. Banana Majado: Made with 5 green plantains, pork rind or fried, cut into small pieces, onion, garlic, salt, peanut butter. Fish soup with onions: It is a dish made with fish, cassava and pickled red onion. It is the country's flagship dish. Crab: Food made specifically with red crab. Its preparation consists of placing the crabs in a pot with onion sauce with lemon and salt. They are very popular as a family lunch on Sundays, and consumed with beer. Chicken dry: Very common dish in coastal lunches made from chicken pieces, the same ones that are cooked with a mixture of water with onion, coriander, salt, colored chili, garlic and pepper, and where a coriander branch is added as special touch. The dried chicken is eaten with yellow rice (rice with achiote) and fried ripe, although the mountain version is with white rice and avocado. Central Highlands: Corn fritters: They are dumplings made with corn flour, butter, eggs and fried in very hot oil. Roasted cuy. The traditional dish of the Ecuadorian highlands, the guinea pig can be eaten with mote, with potatoes or in soup. Fritada: It is prepared with the pork meat, and it is accompanied with toast, mote, ripe, sometimes potatoes and corn. Hornado: It is very common in the Andean region and it is prepared by mixing a pork with garlic, cumin and beer dressing. It is served with potato omelets, onion and tomato salad, mote and ripe. Locro potato: It is a thick traditional stew from the mountains, which is made with potatoes and served with cheese, avocado and chili sauce. Eastern Jungle: Fish maito: It is a small portion of fish placed on a vijawa leaf, hence the name maito, then it is tied and cooked on a grill for about 15 minutes. Chontacuro Skewers: Chontacuro Skewers are part of the gastronomy of the Ecuadorian Amazon, it is prepared with worms known as "chontacuros" that measure up to 5 cm long and two in diameter. These worms grow on trees that the natives cut down to collect the fruit of the chonta tree. Shell Ceviche: Fish cevicmade by marinating or cooking raw fish in lime juice and mixing it with onions, tomatoes, peppers, and cilantro. Frog legs: They are cooked in multiple ways, the most popular being garlic, in green or battered sauce and fried. Carachama broth: The kallana is made by women from the Amazon communities with a special clay called manga allpa. For its preparation, the fish is boiled in salted water. Cooked carachama is accompanied with chili, cassava and cooked banana.
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