🇪🇨Ecuadorian Recipes
Explore Ecuadorian cuisine — ceviche, encebollado, llapingachos, locro de papa, and coastal-Andean-Amazonian cooking.
2 recipes
Ecuadorian cuisine divides between the coast (seafood ceviches, encebollado fish stew, green plantain), the Andean sierra (locro de papa potato soup, llapingachos cheese-potato patties, hornado roast pork), and the Amazon. Distinct from Peruvian ceviche through its softer, citrus-and-tomato style served with chifles and popcorn. Aji criollo salsa accompanies most meals.
🧂 Essential Pantry
PotatoesGreen & ripe plantainsYuca (cassava)Aji (chili)CilantroAchiotePeanutsCheese (queso fresco)Shrimp & fishHominy (mote)
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hardEcuadorian · Soups
Fanesca (Fanesca) — Ecuadorian Holy Week Cod and Grain Soup
Fanesca is Ecuador’s emblematic Semana Santa soup, a lavish bowl of bacalao, milk, peanuts, zapallo, sambo, and many grains. Families often prepare it together, serving it with egg, queso fresco, fried ripe plantain, and aji criollo.
180 min 8 896 cal
