Baku Kitchen! An independent reference of traditional food

Ecuador

Coastal ceviches and plantain, highland pork feasts and potato soups, finished with purple colada morada. That is the short version of what Ecuador cooks. Look for Encebollado (albacore-and-yuca soup topped with pickled onions; famous hangover cure), Ceviche de camarón (shrimp in tomato-citrus marinade, eaten with chifles and popcorn) and Hornado (slow-roasted whole pork served at markets with llapingachos and mote). Guayaquil’s fish soup of albacore, yuca and pickled red onion, eaten in the morning and treated nationally as a hangover cure. This atlas has 39 Ecuador dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

39 dishes.

Bizcochos de CayambeBizcochos de CayambeDry salty butter biscuits baked in wood ovens, eaten with string cheeseBolón de verdeBolón de verdeFried green-plantain ball packed with cheese or chicharrónCanelazoCanelazoHot cinnamon-naranjilla toddy spiked with aguardiente, highland nightsCeviche de camarónCeviche de camarónShrimp in tomato-citrus marinade, eaten with chifles and popcornCeviche de chochosCeviche de chochosLupin beans in lime and tomato with plantain chips and pork rindChicha de chontaChicha de chontaFermented drink from boiled peach-palm fruit, drunk in the AmazonChicha de yucaChicha de yucaCloudy fermented cassava beer served in bowls in Amazonian villagesChontacuroChontacuroFat palm weevil grubs skewered and grilled, eaten hot off the stickColada moradaColada moradaSpiced purple-corn and berry drink for Day of the DeadCorvicheCorvicheFried ball of green plantain dough stuffed with fish and peanutCuy asadoCuy asadoWhole guinea pig roasted crisp, Andean festival delicacyEmpanada de vientoEmpanada de vientoPuffy fried cheese empanada dusted with sugarEncebolladoEncebolladoAlbacore-and-yuca soup topped with pickled onions; famous hangover cureEncocadoEncocadoFish or shrimp simmered in coconut milk with peppers and corianderEspumillaEspumillaGuava meringue cream scooped like ice cream on the streetFanescaFanescaHoly Week soup of twelve grains, squash and salt codFritadaFritadaPork braised then crisped in its fat, with hominy and plantainGuaguas de panGuaguas de panSweet bread shaped like swaddled babies, filled with jamGuatitaGuatitaTripe stewed in peanut-potato sauce, served with riceGuayusaGuayusaAmazonian holly leaf brewed as a caffeinated tea, drunk before dawnHelado de pailaHelado de pailaFruit sorbet churned by hand in a copper pan set over iceHorchata lojanaHorchata lojanaDeep pink infusion of up to two dozen dried Andean herbs and flowersHornadoHornadoSlow-roasted whole pork served at markets with llapingachos and moteLlapingachosLlapingachosCheese-stuffed potato patties griddled and doused in peanut sauceLocro de papaLocro de papaCreamy potato-cheese soup crowned with avocadoMaitoMaitoRiver fish or grubs wrapped in bijao leaves and grilled over embersMorochoMorochoHot drink of cracked white maize simmered in milk with cinnamon and raisinsMote pilloMote pilloHominy corn scrambled with egg, onion and milk, from CuencaPájaro AzulPájaro AzulAnise-scented sugarcane spirit macerated with fruit and chicken fatPan de yucaPan de yucaChewy cassava-starch and cheese roll eaten hot with a yoghurt drinkPristiñosPristiñosRibbon-edged fried dough rings soaked in panela and fig syrupPuntasPuntasStrong clear sugarcane moonshine from the valleys, drunk in shotsQueso de hojaQueso de hojaFresh white cheese that peels apart in soft leaves, eaten with casabeQuimbolitoQuimbolitoSteamed sweet cake of maize or wheat flour wrapped in achira leafRosero quiteñoRosero quiteñoCold drink of hominy, fruit and spices, spooned from a glassSeco de chivoSeco de chivoGoat braised with naranjilla and beer, yellow rice alongside

  • Bizcochos de Cayambe

    Dry salty butter biscuits baked in wood ovens, eaten with string cheese. Ready in 40 minutes prep and 35 minutes…

  • Bolón de verde

    Fried green-plantain ball packed with cheese or chicharrón. Ready in 20 min prep and 20 min cooking. 6 bolones. A…

  • Canelazo

    Hot cinnamon-naranjilla toddy spiked with aguardiente, highland nights. Ready in 10 min prep and 30 min cooking. 6 glasses. A…

  • Ceviche de chochos

    Lupin beans in lime and tomato with plantain chips and pork rind. Ready in 30 minutes prep and none cooking.…

  • Chicha de yuca

    Cloudy fermented cassava beer served in bowls in Amazonian villages. A wine & spirit recipe from Ecuador.

  • Chicha de chonta

    Fermented drink from boiled peach-palm fruit, drunk in the Amazon. A wine & spirit recipe from Ecuador.

  • Chontacuro

    Fat palm weevil grubs skewered and grilled, eaten hot off the stick. Ready in 15 minutes prep and 15 minutes…

  • Colada morada

    Spiced purple-corn and berry drink for Day of the Dead. Ready in 40 min prep and 1 hr 30 min…

  • Corviche

    Fried ball of green plantain dough stuffed with fish and peanut. Ready in 45 minutes prep and 25 minutes cooking.…

  • Cuy asado

    Whole guinea pig roasted crisp, Andean festival delicacy. Ready in 1 hour prep and 1 hour 30 minutes cooking. Serves…