Ecuadorian cuisine

Beef, chicken, and seafood are popular in the coastal regions, especially ceviche,[1] and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain.

In the mountainous regions pork, chicken, beef and cuy (guinea pig) are popular and are often served with rice, maize, or potatoes.

Some examples of Ecuadorian cuisine in general include patacones (green plantain slices fried in oil, mashed up, and then refried), llapingachos (a pan-seared potato ball), and seco de chivo (a type of stew made from goat).

A wide variety of fresh fruit is available, particularly at lower altitudes, including granadilla, passionfruit, naranjilla, several types of banana, uvilla, taxo, and tree tomato.

Most regions in Ecuador follow the traditional three-course meal of sopa/soup and segundo/second dish which includes rice or pasta and a protein such as meat, poultry, pig or fish.

For the most part, Ecuador is known not only for its bananas, and all the dishes made from them, but for its starch consumption of products like potato, bread, pasta, rice, and yuca.

Drinkable yogurt, available in many fruit flavors, is popular and is often consumed with pan de yuca (a puffy yet gooey bread roll made from cassava flour eaten hot).

One traditional non-alcoholic beverage is pinol, made using machica (toasted barley flour), panela (unrefined sugar), and spices.

[3] Another traditional non-alcoholic beverage is colada morada, which is made with black corn flour, sweetened with panela, and flavored with fresh fruit, herbs and spices.

Fanesca, a fish soup including several types of beans, lentils, and corn, is often eaten during Lent and Easter, and is traditionally served all over Ecuador.

During the week before the commemoration of the deceased or All Souls' Day, the fruit beverage colada morada is typical, accompanied by t'anta wawa which is stuffed bread shaped like children.