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Salsa De Maní
Salsa de maní is a common table sauce in South American cuisine South is one of the cardinal directions or compass points. The direction is the opposite of north and is perpendicular to both west and east. Etymology The word ''south'' comes from Old English ''sūþ'', from earlier Proto-Germanic ''*sunþa ..., 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, a type of spiny oyster. References {{reflist Sauces Ecuadorian cuisine Peanut dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South American Cuisine
South is one of the cardinal directions or compass points. The direction is the opposite of north and is perpendicular to both west and east. Etymology The word ''south'' comes from Old English ''sūþ'', from earlier Proto-Germanic ''*sunþaz'' ("south"), possibly related to the same Proto-Indo-European root that the word ''sun'' derived from. Some languages describe south in the same way, from the fact that it is the direction of the sun at noon (in the Northern Hemisphere), like Latin meridies 'noon, south' (from medius 'middle' + dies 'day', ), while others describe south as the right-hand side of the rising sun, like Biblical Hebrew תֵּימָן teiman 'south' from יָמִין yamin 'right', Aramaic תַּימנַא taymna from יָמִין yamin 'right' and Syriac ܬܰܝܡܢܳܐ taymna from ܝܰܡܝܺܢܳܐ yamina (hence the name of Yemen, the land to the south/right of the Levant). South is sometimes abbreviated as S. Navigation By convention, the ''bottom or dow ... [...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 ... [...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. Origin and preparation Llapingachos originated in Ambato, Ecuador. It consists of fried mashed potatoes seasoned with onions, cumin and achiote for a bright orange colour and stuffed with cheese, typically queso fresco. It is characterized by its crispy exterior, creamy interior and a peppery hint from the achiote. It is generally served with baked or fried pork, and typically with avocado, sausage, fried egg, tomato and lettuce salad on the side. This dish forms part of Ecuador's culture, and is one ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spondylus
''Spondylus'' is a genus of bivalve molluscs, the only genus in the family Spondylidae and subfamily Spondylinae. They are known in English as spiny oysters or thorny oysters (although they are not, in fact, true oysters, but are related to scallops). 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 characteristic feature of scallops, although not of oysters. As is the case in all scallops, ''Spondylus'' spp. have multiple eyes around ... [...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 flavour, texture, and visual appeal to a dish. ''Sauce'' is a French word probably from the post-classical Latin ''salsa'', derived from the classical ''salsus'' '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'' 20. 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 Worce ... [...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 type ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
