Search results
Results from the WOW.Com Content Network
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 ...
Fanesca is a soup traditionally prepared and eaten by households and communities in Ecuador during Holy Week. [1] 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 ...
At age 15, girls often have traditional parties called fiesta de quince años. Quinceañera is the term used for the girl, not the party. The party involves festive food and dance. This coming of age or debutante party is a tradition found in most Latin American countries, comparable to the American tradition of sweet sixteen parties.
Fanesca is a soup traditionally prepared only on Easter Sunday and is eaten by households and communities in Ecuador. This dish is an Ecuadorian tradition that is prepared to give thanks to God for the food provided and blessings.
Fanesca of Ecuador. The food in Ecuador is diverse, varying with altitude, associated agricultural conditions, and ethnic and racial communities. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese.
Pampa mesa during Carnival (Carnaval) [1] in Parcoloma, Ecuador. In indigenous communities of the Ecuadorian highlands, a pampa mesa or pamba mesa is a communal meal of food laid directly on a cloth spread on the ground. [2] [3] The meal is seen as an act of social solidarity; it also has mythological connotations.
Encebollado (Spanish: onionized, gerund of “encebollar” to onionize/to make in onions) is an onion-dressed fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's coastal region. [1] [2] [3] It is served with boiled cassava and pickled red onion rings. A ...
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.