|
Ecuador 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ceviche De Camarón (gastronomía Ecuatoriana)
Ceviche, cebiche, sebiche, or seviche () is a cold dish consisting of Fish as food, fish or shellfish marinated in citrus and seasonings. Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Puerto Rico, Nicaragua, Panama, and Peru. Ceviche is considered the national dish of Peru and is recognized by UNESCO as an expression of Peruvian cuisine, Peruvian traditional cuisine and an Intangible Cultural Heritage of Humanity. The fish or shellfish in ceviche is not served raw like sashimi; the citric acid from the citrus marinade causes the proteins in the seafood to become Denaturation (biochemistry), denatured, resulting in the dish appearing to be "cooked" without the application of heat. The fish is typically cured in lemon or sour Lime (fruit), lime juice, although sour orange was historically u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Banana
Cooking bananas are a group of banana cultivars in the genus ''Musa (genus), Musa'' whose fruits are generally used in cooking. They are not eaten raw and are generally starchy. Many cooking bananas are referred to as plantains or 'green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the List of banana cultivars, AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca, ''Musa'' × ''paradisiaca''. Fe'i bananas (''Musa'' × ''troglodytarum'') from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended. Cooking bananas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naranjilla
''Solanum quitoense'', known as naranjilla (, "little orange") in Ecuador, Costa Rica, and Panama and as lulo (, from Quechua) in Colombia, is a tropical perennial plant from northwestern South America. The specific name for this species of nightshade means "from Quito." The lulo plant has large elongated heart- or oval-shaped leaves up to 45 cm in length. The leaves and stems of the plant are covered in short purple hairs. Naranjilla are delicate plants and must be protected from strong winds and direct sunlight. They grow best in partial shade. The fruit has a citrus flavour, sometimes described as a combination of rhubarb and lime. The juice of the naranjilla is green and is often used as a juice or for a drink called lulada. Classification Within the genus ''Solanum'', ''S. quitoense'' is a part of the subgenus ''Leptostemonum''. Within this clade, ''S. quitoense'' belongs to the section ''Lasiocarpa''. Other species within ''Lasiocarpa'' include ''S. candidum'', ''S. h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Passionfruit
''Passiflora edulis'', commonly known as passion fruit, is a vine species of passion flower native to the region of southern Brazil through Paraguay to northern Argentina. It is cultivated commercially in tropical and subtropical areas for its sweet, seedy fruit. The fruit is a pepo, a type of botanical berry, round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit is both eaten and juiced, with the juice often added to other fruit juices to enhance aroma. Etymology The passion fruit is so called because it is one of the many species of passion flower, the English translation of the Latin genus name, ''Passiflora''. Around 1700, the name was given by missionaries in Brazil as an educational aid while trying to convert the indigenous inhabitants to Christianity; its name was ''flor das cinco chagas'' or "flower of the five wounds" to illustrate the crucifixion of Christ, with other plant components a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Granadilla
''Passiflora ligularis'', commonly known as the sweet granadilla, grenadia or Sugarfruit, is a plant species in the genus '' Passiflora''. It is known as ''granadilla'' in Bolivia, Colombia, Nicaragua, Costa Rica, Ecuador, Mexico, The Azores, South Africa, and Peru, ''granadilla común in'' Guatemala, ''granadilla de China'' or ''parcha dulce'' in Venezuela, ''maracujá doce'' in Brazil, and ''granaditta'' in Jamaica. Also known as Sugar Fruit or Yellow Passionfruit in Papua New Guinea. Description Plant ''Passiflora ligularis'' is an evergreen climbing shrub, producing stems of up to 5 m long. The stems scramble over the ground or clamber into the surrounding vegetation, attaching themselves by means of coiling tendrils. The leaves are ovate 8 - 22 cm long and 6 - 17 cm wide. The colour of the upper side is dark green and the underside green greyish. Younger leaves vary and can have a slight violet tone. The plant has shallow roots. The flower is 6 - 12 cm in diameter with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat
The goat or domestic goat (''Capra hircus'') is a species of Caprinae, goat-antelope that is mostly kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the family Bovidae, meaning it is closely related to the sheep. It was one of the first animals to be domesticated, in Iran around 10,000 years ago. Goats have been used for milk, Goat meat, meat, Animal fur, wool, and Animal skin, skins across much of the world. Milk from goats is often turned into goat cheese, cheese. In 2022, there were more than 1.1 billion goats living in the world, of which 150 million were in India. Goats feature in mythology, folklore, and religion in many parts of the world, including in the classical myth of Amalthea (mythology), Amalthea, in Tanngrisnir and Tanngnjóstr, the goats that pulled the chariot of the Norse god Thor, in the Scandinavian Yule goat, and in Hinduism's goat-headed Daksha. In Christianity and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seco De Chivo
The seco is a stew typical of Ecuadorian cuisine. It can be made with any type of meat. According to the ''Dictionary of Peruvianisms'' of the Peruvian Wings University, seco is a «stew of beef, kid or another animal, macerated in vinegar, which is served accompanied by rice and a sauce of ají, huacatay and cilantro". Thus, its main characteristic is to marinate and cook the chosen meat with some type of sauce acid, such as chicha, beer, naranjilla or vinegar. Origins The place where it was created for the first time is not known exactly. According to culinary researcher Gloria Hinostroza, the origin of this stew lies in the ''seco tajine'', North African dish made from lamb. His brother, the journalist and gourmet Rodolfo Hinostroza, agrees that the origin would be in the tajine carried by slaves from North Africa who traveled to the Pacific coast of South America during the early years of the Viceroyalty. There are references that indicate that it could be a stew known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Oil
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil ( rapeseed oil), corn oil, peanut oil, sesame oil, sunflower oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavored with aromatic foodstuffs such as herbs, chilies or garlic. Cooking spray is an aerosol of coo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plantain (cooking)
Cooking bananas are a group of banana cultivars in the genus '' Musa'' whose fruits are generally used in cooking. They are not eaten raw and are generally starchy. Many cooking bananas are referred to as plantains or ' green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is ''Musa'' × ''paradisiaca''. Fe'i bananas (''Musa'' × ''troglodytarum'') from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended. Cooking bananas are a major food staple in West and Central Africa, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hornado
Hornado is roast pig, cooked whole, in Ecuadorian cuisine. It is often served in highland markets. Hornado is generally accompanied by llapingacho, mote (hominy), and vegetables. See also * List of Ecuadorian dishes and foods This is a list of Ecuadorian dishes and foods. The cuisine of Ecuador is diverse, varying with altitude, agricultural conditions, and the ethnic and racial makeup of local communities. On the coast, a variety of seafood, grilled steak and chicken ... External linksPhoto of typical plate of hornado Ecuadorian cuisine Pork {{meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Street Food
Street food is food sold by a Hawker (trade), hawker or vendor on a street or at another public place, such as a market, fair, or park. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption. Some street foods are regional, but many have spread beyond their regions of origin. Most street foods are classified as both finger food and fast food, and are generally cheaper than restaurant meals. The List of street foods, types of street food vary between regions and cultures in different countries around the world. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day. While some cultures consider it to be rude to walk on the street while eating, a majority of middle- to high-income consumers rely on the quick access and affordability of street food for daily nutrition and job opportunities, particularly in developing countries. Today governments and other organization ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the '' S. brevicaule'' complex. Many varieties of the potato are cultivated in the Andes region of South America, where the species is indigenous. The Spanish introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many parts of the world and an integral part of much of the world's food supply. Following millennia of selective breeding, there are now over 5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
