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Ecuador is a multicultural and multiethnic nation, with the majority of its population is descended from a mixture of both European and Amerindian ancestry. The other 10% of Ecuador's population originate east of the Atlantic Ocean, predominantly from Spain, Italy, Lebanon, France and Germany.
Food and drink in Ecuador (1 C, 1 P) G. Culture in Guayaquil (1 C, 2 P) I. ... Pages in category "Culture of Ecuador" The following 23 pages are in this category, out ...
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 are served along with fried plantain, rice and beans. Stewed beef and goat are traditional too.
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, [1] and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain.
Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese. Most regions in Ecuador follow the traditional 3 course meal of sopa/soup and segundo/second dish then dessert and a coffee are customary.
Household gardens, or chacra, remain important in the lowland Quijos (Quichua) communities in the Ecuadorian Amazon. Chacra production is not only central to household food security but also its symbolic importance to Quijos (Quichua) cultural identity. Often in traditional Quijos cuisine, food is wrapped in banana leaves and cooked over the fire.
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