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The seco is a stew typical of Ecuadorian and Peruvian cuisine. It can be made with any type of meat. According to an Ecuadorian popular etymology, the name of seco comes from the Península de Santa Elena in Ecuador, where at the beginning of the 20th century a camp English did oil work in Ancón, when referring to the second course of food, in English "second", the Ecuadorians repeated ...
Seco de cabrito con frijoles: Stew made of tender baby goat meat marinated in chicha de jora (a fermented corn liquor whose origin dates back to the time before the Incas) and served with beans seasoned with fried onions and garlic. Seco de chabelo: Beef jerky or dried beef stew with sweetened bananas.
A popular street food in mountainous regions is hornado, consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include patacones (green plantain slices fried in oil, mashed up, and then refried), llapingachos (a pan-seared potato ball), and seco de chivo (a type of stew made from goat).
A new crop has been added to the English Countryside in FarmVille, but there's a catch - you must master another of the already released crops on your second farm in order to grow it. The new crop ...
Its content in flaxseed (Linum usitatissimum) was found to be 0.3%, [4] which is the highest known content in food. Biomedical aspects
Snack foods, insta-meals, cereals, and drinks tend to come and go, but the ones we remember from childhood seem to stick with us. Children of the 1970s and 1980s had a veritable smorgasbord of ill ...
Seco (wine), dry wine; Seco (food), an Ecuadorian meat dish; Seco Herrerano, the national alcoholic beverage of Panam ...
Ultimately, the problem is more about having too much processed food, says Anton Bilchik, M.D., Ph.D., surgical oncologist, chief of medicine and director of the Gastrointestinal and Hepatobiliary ...