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Fanesca is usually consumed at midday, which is generally the principal meal of the day within Ecuadorian culture. The making and eating of fanesca are considered a social or family activity. Choclo: It symbolizes St. Peter because the number of grains of an ear gives faith in the children and grandchildren he had. The hair represents his beard.
The food is somewhat different in the southern mountainous areas, featuring typical Loja food such as repe, a soup prepared with green bananas; cecina, roasted pork; and miel con quesillo, or "cuajada", as dessert. In the rainforest, a dietary staple is the yuca, elsewhere called cassava. The starchy root is peeled and boiled, fried, or used in ...
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.
Guatita ([little] gut or [little] belly, from Spanish: Guata; "Gut/Belly"), or guatita criolla, is a popular dish in Ecuador, where it is considered a national dish, and in Chile. It is essentially a stew whose main ingredient is pieces of tripe (cow stomach), known locally as "guatitas". The tripe is cleaned several times in a lemon-juice ...
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The use of clay pots (olla) is not only an important aspect of traditional cooking but also of traditional art. Among their traditional dishes is the Yuyucallana, made with plants such as Yuyu (bud) scabbard, chontayuyu (chonta flower, yuyu (palmito) and banana leaf. Another favourite food of the Quijos is maito.
In the mountains of Ecuador lurked a scaly creature with a white “collar” around its neck. For years, the distinctive animal had managed to go unnoticed or, when occasionally spotted ...
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