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Salsa De Maní
Salsa de maní is a common table sauce in South American cuisine, associated with the cuisine of Ecuador. One way the peanut sauce is used in the local cuisine is to dress potatoes and llapingachos. It is also served with spondylus ''Spondylus'' is a genus of bivalve molluscs, the only genus in the family Spondylidae.MolluscaBase (2019). MolluscaBase. Spondylus Linnaeus, 1758. Accessed through: World Register of Marine Species at: http://www.marinespecies.org/aphia.php?p=t ..., a type of spiny oyster. References {{reflist Sauces Ecuadorian cuisine Peanut dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South American Cuisine
South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian-South Asian. However, there is a mix of European, North American, and indigenous cuisines. The customs and food products greatly vary according to the physically distinct regions. Overview The Amazon basin of South America provides a plethora of fresh fish and tropical fruits. The Pacific Ocean provides a large amount of seafood, such as king crab (typically caught at the southern end of the continent), lobster (found in great quantities from the Juan Fernández Islands), and Antarctic krill, which was recently discovered. Tuna and tropical fish are caught all around the continent but are notably found in abundance near Easter Island. The many plains on this continent make it rich for growing foods like cereals, potatoes and quinoa. In the Patagonia region in the south of Argentina, many people ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Ecuador
Ecuadorian cuisine is diverse, varying with altitude, and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese. Beef, chicken, and seafood are popular in the coastal regions, especially ceviche, and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain. In the mountainous regions pork, chicken, beef and ''cuy'' (guinea pig) are popular and are often served with rice, maize, or potatoes. A popular street food in mountainous regions is ', consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include ' (green plantain slices fried in oil, mashed up, and then refried), ' (a pan-seared potato ball), and ' (a type of stew made from goat). A wide variety of fresh fruit is available, particularly at lower altitudes, including ', passionfruit, ', several types of b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Llapingachos
Llapingachos are fried potato pancakes that originated in Ecuador. They are usually served with salsa de maní, a peanut sauce. The potato patties or thick pancakes are stuffed with cheese and cooked on a hot griddle until crispy brown. In Ecuador they are sometimes made with mashed, cooked yuca, or cassava, instead of potato. The yuca or cassava root used to make llapingachos is not to be confused with the similarly spelled ''yucca'', the roots of which are generally not edible. Ecuador Llapingachos originated in Ambato, Ecuador. It is fried mashed potato surrounding a center of cheese which is generally served with baked or fried pork. It is typically served with avocado, sausage, fried egg, tomato and lettuce salad on the side. This dish forms part of Ecuador's culture, and is one of the representative icons of Highland food. Llapingachos are popular not only in Ecuador's Highlands but also in the coast and eastern provinces. See also * List of Ecuadorian dishes and foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spondylus
''Spondylus'' is a genus of bivalve molluscs, the only genus in the family Spondylidae.MolluscaBase (2019). MolluscaBase. Spondylus Linnaeus, 1758. Accessed through: World Register of Marine Species at: http://www.marinespecies.org/aphia.php?p=taxdetails&id=138518 on 2019-03-04 They are known in English as spiny oysters or thorny oysters (though they are not, in fact, true oysters). Description The many species of ''Spondylus'' vary considerably in appearance. They are grouped in the same superfamily as the scallops. They are not closely related to true oysters (family Ostreidae); however, they do share some habits such as cementing themselves to rocks rather than attaching themselves by a byssus. The two halves of their shells are joined with a ball-and-socket type of hinge, rather than with a toothed hinge as is more common in other bivalves. They also still retain vestigial anterior and posterior ''auricles'' ("ears", triangular shell flaps) along the hinge line, a ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauces
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ecuadorian Cuisine
Ecuadorian cuisine is diverse, varying with altitude, and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese. Beef, chicken, and seafood are popular in the coastal regions, especially ceviche, and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain. In the mountainous regions pork, chicken, beef and ''cuy'' (guinea pig) are popular and are often served with rice, maize, or potatoes. A popular street food in mountainous regions is ', consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include ' (green plantain slices fried in oil, mashed up, and then refried), ' (a pan-seared potato ball), and ' (a type of stew made from goat). A wide variety of fresh fruit is available, particularly at lower altitudes, including ', passionfruit, ', several types of ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
