Fanesca
Ecuadorian Holy Week soup of tender grains and pulses, squash, milk and salted fish, thickened with peanut paste and served with contrasting garnishes.
Ecuador
Recipes by the places recorded in their sources.
Ecuador
Elevated risk
Wet-fermented Arabica coffee from Nanegal
Washed Arabica coffee from Nanegal in Ecuador: depulped beans held under water while microbes and enzymes strip the mucilage, then washed, soaked and sun-dried to green coffee.
Elevated risk
Chicha de jora with panela and pineapple peel
A contemporary Ecuadorian recipe simmers jora flour with spices, then adds panela and pineapple peel before a short spontaneous ferment. Its particular aromatics and measurements belong to this published adaptation.
Ají de maracuyá
A contemporary Ecuadorian hot sauce that pairs passion fruit juice with boiled chile peppers, oil and lime.
Ají criollo
A fresh, uncooked Ecuadorian table sauce of hot pepper, cilantro, garlic and lime, served with most everyday dishes.
Ají de tomate de árbol
An Ecuadorian hot sauce built on tamarillo, a tart fruit that gives a sharper, fleshier base than ordinary tomato salsa.
Ecuadorian salsa de maní
A warm, creamy peanut sauce thickened with milk and seasoned with onion, cumin and achiote, served over potatoes and llapingachos in Ecuador.
Ecuadorian guaguas de pan
Ecuadorian filled sweet bread figures with a rounded head and wrapped body, made from an enriched yeast dough. This home method shapes small filled ovals, proofs them on trays and serves them with colada morada.
Ecuadorian pan de yuca: Laylita's version
Small cassava-starch cheese breads mixed in a processor, chilled, baked and briefly browned under a broiler. This is Laylita's Ecuadorian-style formula.