Cuisine
An Ecuadorian's day, at least as far as his or her diet is concerned, is centred around lunch, rather than dinner as in Western cultures. Sometimes it is the only main meal in their diet.
There is no one food that is especially Ecuadorian, as cuisine varies from region to region of the country. For example, costeños (people from the coast) prefer fish, beans, and plantains (unripened banana like fruits), while serraños from the mountainous regions prefer meat, rice, and white hominy mote.
Some general examples of Ecuadorian cuisine include patacones (unripe plantains fried in oil, mashed up, then refried), llapingachos (a pan seared potato ball), seco de chivo (a type of stew made from goat), and fanesca (a type of soup made from beans, lentils, and corn), traditionally served on Easter. More regionalized examples include ceviche from the coast, which is different from other ceviches, and is traditionally served unprepared, as well as almidon bread, plantains served with crushed peanuts or salprieta, and encebollado, the most popular dish on the coast, containing a marinade with large chunks of fish, onions, and various regional spices.
The term jerky in beef jerky originally comes from the word charqui in the ancient Inca language of Quechua.
Read more about this topic: Culture Of Ecuador
Famous quotes containing the word cuisine:
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)