Ecuador

Country - Ecuador

Cuisine Description - Ecuador is situated in South America and it is covered with wide fields, jungles, tropical forests and agricultural planes. The territory of today’s Ecuador was populated by Indian tribes, back when the Europeans reached the area's Pacific coast in the 16th century. When the Inca Empire extended, it included today’s capital Quito and the first Spanish people established at Quito and at Guayas. The Ecuadorian culture and cuisine merged out of these nations, but it was also adapted to include and value the local exotic nature.
Ecuador is the first exporter of bananas in the world and among the first exporters of cocoa and coffee. Besides these, there are many local and exotic fruits, which are used in various meals, from desserts to main courses and garnishes: avocado, artichokes, raspberries, strawberries, pineapples, and papaya all year long and peaches, apples, pears and other fruit can be found in specific seasons. The most used meats are Pork, Beef, Lamb, Veal and Beef in Sierra, seafood and Tuna on the coast, jungle animals in Galapagos, while Turkey and Chicken are more expensive and eaten less. Among the most famous dishes, there are the: ceviche (with black clam, red crabs, white flesh fish, lobster or sea-snail), ocro de papa or potatoes soup and the humitas, known as the local tamales. Copyright Recipes Wiki