Introduction: Ceviche de chochos is a vegetarian Andean take on ceviche, using lupin beans (chochos) — a nutrient-dense legume cultivated in Ecuador for centuries — marinated in lime, tomato and onion. Cultural Background: Ceviche de chochos is a vegetarian Andean take on ceviche, using lupin beans (chochos) — a nutrient-dense legume cultivated in Ecuador for […]
Introduction: Fritada is a beloved Andean Ecuadorian dish of pork simmered and then fried in its own rendered fat until deeply browned and crisp at the edges. Cultural Background: Fritada is a beloved Andean Ecuadorian dish of pork simmered and then fried in its own rendered fat until deeply browned and crisp at the edges. […]
Introduction: Choclo con queso — large-kernel Andean corn served with fresh cheese — is one of the simplest and most enduring Ecuadorian sides, showcasing the country's giant white corn variety grown at altitude in the highlands. Cultural Background: Choclo con queso — large-kernel Andean corn served with fresh cheese — is one of the simplest […]
Introduction: Espumilla is a light, airy fruit meringue-like dessert whipped from egg whites, sugar and fruit pulp — often guava or blackberry — until fluffy and pale. Cultural Background: Espumilla is a light, airy fruit meringue-like dessert whipped from egg whites, sugar and fruit pulp — often guava or blackberry — until fluffy and pale. […]
Introduction: Unlike the thin flatbreads of Mexico, Ecuadorian tortillas de maíz are thick, griddle-cooked corn and cheese cakes, popular street food across the Andean highlands. Cultural Background: Unlike the thin flatbreads of Mexico, Ecuadorian tortillas de maíz are thick, griddle-cooked corn and cheese cakes, popular street food across the Andean highlands. Cooked on a hot […]
Introduction: Fanesca is an elaborate Holy Week (Semana Santa) soup made from twelve different grains and legumes — symbolising the twelve apostles — combined with salt cod and milk. Cultural Background: Fanesca is an elaborate Holy Week (Semana Santa) soup made from twelve different grains and legumes — symbolising the twelve apostles — combined with […]
Introduction: Colada morada is a thick, spiced purple fruit drink made from black corn flour and Andean berries, traditionally served alongside guaguas de pan — sweet bread shaped like swaddled infants — during Día de los Difuntos (Day of the Dead) on November 2nd, honouring deceased loved ones. Cultural Background: Colada morada is a thick, […]
Introduction: Considered the national dish of the Dominican Republic, sancocho is a hearty stew of multiple meats and root vegetables, traditionally made with five to seven types of meat for special gatherings. Cultural Background: Considered the national dish of the Dominican Republic, sancocho is a hearty stew of multiple meats and root vegetables, traditionally made […]
Introduction: Bouillie de maïs is a warm, comforting cornmeal porridge eaten across the Democratic Republic of Congo at breakfast, particularly in Kinshasa and Kongo Central households. Cultural Background: Bouillie de maïs is a warm, comforting cornmeal porridge eaten across the Democratic Republic of Congo at breakfast, particularly in Kinshasa and Kongo Central households. It is […]
Introduction: This simple, pan-cooked corn flatbread is a quicker alternative to fermented cassava breads, made fresh in minutes and served warm alongside stews or grilled meats. Cultural Background: This simple, pan-cooked corn flatbread is a quicker alternative to fermented cassava breads, made fresh in minutes and served warm alongside stews or grilled meats. It’s a […]