Introduction: Sweet plantain fritters showing the fusion of Spanish frying traditions (buñuelos) with the ubiquitous plantain of Central African cooking. Cultural Background: Sweet plantain fritters showing the fusion of Spanish frying traditions (buñuelos) with the ubiquitous plantain of Central African cooking. Sold hot from street stalls and made at home for special family dinners alike. […]
Introduction: Thin-sliced, deep-fried plantain chips sold hot in paper cones from roadside stalls throughout Bata and Malabo, a quick, salty snack found wherever plantains are grown — which is to say, nearly everywhere in the country. Cultural Background: Thin-sliced, deep-fried plantain chips sold hot in paper cones from roadside stalls throughout Bata and Malabo, a […]
Introduction: A hearty, everyday staple built around beef shank and bone, simmered low and slow with corn, yuca and garden vegetables. Cultural Background: A hearty, everyday staple built around beef shank and bone, simmered low and slow with corn, yuca and garden vegetables. Families often gather around a big pot of sopa de res on […]
Introduction: Desayuno típico is the everyday breakfast plate found in homes and comedores across El Salvador. Cultural Background: Desayuno típico is the everyday breakfast plate found in homes and comedores across El Salvador. It brings together the country's staple ingredients — corn, beans and eggs — onto one plate, and is as much a ritual […]
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: 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: Caldo de bolas de verde is a coastal Ecuadorian soup featuring dumplings made from mashed green plantain, stuffed with seasoned beef, and simmered in a rich vegetable broth. Cultural Background: Caldo de bolas de verde is a coastal Ecuadorian soup featuring dumplings made from mashed green plantain, stuffed with seasoned beef, and simmered in […]
Introduction: Patacones — twice-fried green plantain discs — are a coastal Ecuadorian staple appetizer, prized for their crisp exterior and tender centre. Cultural Background: Patacones — twice-fried green plantain discs — are a coastal Ecuadorian staple appetizer, prized for their crisp exterior and tender centre. Served here with a creamy peanut sauce (salsa de maní), […]
Introduction: Tigrillo is a hearty scrambled breakfast hash from Ecuador's Amazon and coastal regions, made from mashed green plantain mixed with scrambled eggs, cheese and often shrimp or pork. Cultural Background: Tigrillo is a hearty scrambled breakfast hash from Ecuador's Amazon and coastal regions, made from mashed green plantain mixed with scrambled eggs, cheese and […]
Introduction: Bolón de verde is a beloved breakfast staple of coastal Ecuador (the Costa region), made from mashed green plantains formed into a ball and typically filled with cheese or pork cracklings (chicharrón). Cultural Background: Bolón de verde is a beloved breakfast staple of coastal Ecuador (the Costa region), made from mashed green plantains formed […]