Skip to main content

Cooking Around the World: Ecuador

Tonight, while Jake was at a thank-you barbeque for helping some friends with their new house, the little Manns and I traveled to Ecuador by tabletop in our Cooking Around the World Adventure. Ecuador is located on the western coast of South America, sandwiched between Columbia and Peru.

While Ecuador is a relatively small country, cuisine varies greatly from one region to another due to the vast terrain changes around the Andes. For example, costeños (people from the coast) prefer seafoods, beans, and plantains while serranos (from the mountainous regions) prefer meat, potatoes, rice, and hominy.

So, I picked one dish to honor the costeños and one that the serranos might enjoy.

For the costeños...Ecuadorian Ceviche

1 pound shrimp
1/2 C fresh lime juice
1/2 C  fresh lemon juice
1 T mustard
¼ C ketchup
1 T olive oil
1 C cilantro

Clean and shell the shrimp. Place the shimp shells into 2 cups of water along with a tablespoon of salt and bring to a boil. Continue to boil until the shrimp shells turn pink. Remove from heat. Strain the water away from the shells, discarding the shells and reserving the water to cook the ceviche.

Place the cleaned shrimp into the warm, shrimp-flavored water and bring to a boil. Cook the shrimp until they are a bright pink color. Do not overcook the shrimp!

Place the shrimp and the water into a bowl to cool. Toss in the fresh juices, ketchup, oil and mustard. Mix together, tossing lightly with the cilantro and serve.

For the serranos...Llapingachos

While potato pancakes are not a family favorite, we do eat them and I thought it would be a nice comparison to other kinds that we have cooked: Czech Bramboracky or carrot-potato latkes for Hanukkah.

These Ecuadorian potato cakes are called llapingachos (pronounced "yah-peen-GAH-chos") and use mashed instead shredded or grated potatoes. These are typically served with a fried egg and a simple salad. And don't forget the peanut sauce. Though that might sound unusual - potatoes with peanuts - it was the perfect accompaniment to these savory pancakes. Yum!

3 C mashed potatoes (most recipes I found skinned their potatoes, I left the skins on)
1/2 C white cheese (I used a queso fresco)
1 egg, beaten
1 t paprika (most recipes I found used achiote oil but suggested that paprika could be substituted)

Shape the mashed potato mixture into balls slightly larger than a golf ball. Make a large hole with your finger in the middle and press about a tablespoon of the cheese mixture into the hole. Close the mashed potato mixture over the cheese center, and then gently pat the ball into a thick pancake.

Heat 3-4 tablespoons of oil in a large flat-bottom pan. Fry the pancakes in batches, about 3 minutes on each side.
Peanut sauce
1/2 C all natural peanut butter
1/2 C organic milk
1/2 onion, sliced and sauteed

Mix all the sauce ingredients together in a saucepan and heat while whisking smooth.

This Global Table Ambassador is signing off for now. We're off to Egypt next, although I might take a pass on that since I cooked an Egyptian feast during the Tut-mania class I taught a couple of years back. We'll see. Stay tuned...


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas