Recipezaar: South American,Ecuadorean recipes

Llapingachos (Ecuadorean Potato Pancakes With Cheese Sauce)

Tue, 30 Jul 2002 19:49:27 -0400

A delightful specialty from Equador's highlands, found in a book of "Inca country" recipes. Perfect comfort food! Makes an extremely satisfying meal with a good avocado salad...I guarantee you won't miss meat, and I'm a die-hard carnivore myself. (Just as good with low-fat cream cheese, btw.) -- posted by Norse

Plantain Soup

Sun, 21 Dec 2003 20:00:30 -0500

I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains. -- posted by Ang11002

Oven Baked Sweet Plantains

Mon, 05 Jan 2004 20:00:04 -0500

MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan. -- posted by Ang11002

Adriatic Fish Stew over Angel Hair Pasta

Tue, 01 Jun 2004 19:59:25 -0400

This is a great diabetic recipe mainly because you wouldn't think it was anything but a really good recipe, but also just because it is just a really good recipe. Diabetic Exchanges: 4 lean meat, 3 carbohydrate (3 bread/starch), 1 vegetable -- posted by MizEmerilLagasse

Shrimp and Corn Chowder

Fri, 23 Sep 2005 13:15:39 -0400

The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body. Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed foods. They are available in Latin markets and the Latin section of some supermarkets. At Zafra, Chef Maricel Presilla accents her Ecuadoran chowders, as well as grilled chicken and fish, with this crisp salsa. To turn up the heat, add 1 finely chopped fresh chile, such as cayenne or serrano. This delicious recipe is from Food & Wine, May 2001. MAKE AHEAD: The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months. The salsa can be refrigerated for up to 3 days. Note: Please check refrigeration times in the instructions, they are not included in prep or cook time. -- posted by NcMysteryShopper

Morocho De Leche, or Spiced Hot Milk With Corn

Mon, 05 Dec 2005 21:13:22 -0500

Last summer when I was in Ecuador it was always a treat to have this drink for breakfast. Breakfast carts on the street and roadside stands keep this hot on the stove and serve it up in tall glasses all morning. It tastes like rice pudding and is a filling alternative to cereal. You drink all the milk and then eat the morocho at the bottom of the glass (I suggest checking to see if your glass is heat safe, otherwise serve it in a mug). Morocho is dried cracked corn kernals. Goya distributes it in plastic bags that you can find with the beans in the "ethnic" food aisle or at a Spanish bodega. This recipe says to use a pressure cooker, but if you don't have one just boil the corn and expect the morocho to take longer to get soft. One recipe yields a lot, so make sure to share with friends! -- posted by Valeria

Ecuadorean Arepas

Mon, 16 Jan 2006 16:06:44 -0500

These wonderful corncakes are served at Bolivar with a little creme fraiche and salt and pepper. Such a treat! -- posted by Chef Kate

Fanesca (Spring Soup)

Wed, 08 Mar 2006 14:16:37 -0500

Plan ahead for your Easter feast! I read an article in The New Yorker magazine regarding a letter from Ecuador by Calvin Trillin about a Spanish soup that he adores called Fanesca, a thick and hearty soup heavy on the beans, which is only available during holy week. Well, the article didn't come with a recipe but I found several on-line, all more or less the same. Don't let the number of ingredients put you off, it will come together relatively quickly. Seeing as how I'm a vegetarian, I omitted the salt cod but I am leaving it here in case you are not but making it an optional addition. If you do add it then you'll have to start this recipe the day before. Note that the rice, beans and vegetables should all be cooked before adding and that will take you less than an hour if they are all cooked simultaneously (see instructions). If you cook everything ahead of time this recipe comes together in 15 minutes. Anyway, I made this on Saturday, day before Easter and we both loved it:D -- posted by Kumquat the Cat's friend

Corvina Cacerola (Ecuadorean Fish Casserole)

Tue, 30 May 2006 11:30:00 -0400

This is an odd little gem of a recipe, not at all untypical of the way Ecuadoreans use plantains. Corvina is a saltwater fish very common in Latin America. Sea bass is a good substitute, though most any white, firm fleshed fish would do. There is a recipe for making achiote from annatto seeds by Rita L -- Recipe #109238. After Kathy's review, I did go over the recipe and make some corrections. -- posted by Chef Kate

Incredibly Easy Lemon Curd, Ecuadorean Style.

Tue, 30 May 2006 13:40:31 -0400

I couldn't believe this recipe until I saw it made, so I wrote it down. These Ecuadorean chefs sure know how to use a blender. -- posted by Chef Kate

Aji (Ecuadorean Hot Sauce)

Tue, 30 May 2006 13:43:29 -0400

There many ways to make Aji in Ecuador, but one thing is certain, there is always aji on the table. This is a recipe I learned while I was there. Cayenne or similar small red peppers are decent substitutes for the South American Aji peppers from which this delicious (hot) condiment gets its name. -- posted by Chef Kate

Camarones Guayaquil

Tue, 30 May 2006 14:16:42 -0400

A great grilled shrimp popular from the coast of Ecuador up through the southern Pacific coast of Mexico. Serve it with fluffy rice, lime wedges, pureed avocado and, of course, some 'aji' - the ubiquitous condiment always on Ecuadorean tables. Cooking time is actually marinating time. -- posted by Chef Kate

Flan De Coco Ecuadoreana

Tue, 30 May 2006 16:01:28 -0400

There are a couple of good coconut flan recipes here, but none that are as easy or as fool-proof as this one, which I learned in Ecuador. Not only is it easy, but it minimizes use of utensils and so forth so there is very little cleaning up--and your flan mold will be licked clean. -- posted by Chef Kate

Spicy Chipotlé-Lime Salsa

Thu, 18 Jan 2007 16:55:31 -0500

The sauce-like salsa has a surprising spiciness to it. At first it is more of a smoky taste, then the spice hits you. But the great thing is it does not leave your mouth burning. I combined salsa inspirations from 2 places I have lived. Ecuadorian "Aji", and Mexican Salsa. It won the big salsa competition at work. It was named "Shut You Up" Salsa, but also was nicknamed "Sneak Attack Salsa" and "Delayed Reaction Salsa" -- posted by Rob Doar

Green Apple & Tomatillo Cornbread Dressing

Sat, 10 Feb 2007 16:21:15 -0500

This is a mix of fruit and vegetables in the dressing. It is made to cook alone. You may add chicken breasts or thick fish fillets on top. Then dress them with attached sauce. A make-ahead recipe. -- posted by Montana Heart Song

Crazy Corn

Wed, 23 May 2007 10:50:38 -0400

Corn-on-the Cob with a twist. Was given to my family from a friend who was from El-Salvidor. We love it and eat it all the time. -- posted by Chef # 151744

Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos)

Tue, 18 Sep 2007 22:50:53 -0400

Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (there is a recipe for annato oil on zaar too) -- posted by MarraMamba

Hominy With Scrambled Eggs and Cheese

Mon, 19 Nov 2007 20:19:44 -0500

A quick and easy dish for breakfast or lunch. Serve with Aji. (Check out recipe #170433 for some great aji!) -- posted by Pesto lover

Quinoa Soup from Ecuador

Tue, 22 Jan 2008 02:16:54 -0500

My friend from Ecuador made it for us and I tried to replicate it with much success. It's now one of my favorite soup to make. If you like a creamier soup, you can make it with 3 cups soy milk and 1 cup water. -- posted by Dina Cohen

Arepas Con Queso

Sat, 09 Feb 2008 01:15:43 -0500

I couldn't find arepa flour near me, so I decided to improvise and came up with this recipe. It still tastes just as good. I promise. -- posted by guamswhitest

Slow Cooked Lamb Shanks (Seco De Chivo)

Fri, 14 Mar 2008 19:23:47 -0400

This dish is generally known as Seco de Chivo. Goat or lamb is used interchangeably, though in America, lamb is much more commonly eaten and it is easier to find in the supermarket. When made with lamb, this dish is also known as Seco de Cordero or Seco de Borrego. This is great with mashed potatoes or rice. A friend tried this recipe and served it over polenta, which she says worked well. -- posted by Pesto lover

Palmito Salad

Mon, 14 Apr 2008 18:46:48 -0400

I love hearts of palm so I made up a salad. Hearts of Palm are usually packed in salted water so this recipe is for ones packed in salted water. -- posted by Spongebob Chefpants

Mango, Avocado and Arugula Salad

Mon, 19 May 2008 01:50:31 -0400

Warning this is hot! Enjoy! -- posted by WiGal

Pollo En Salsa De Mani

Thu, 22 May 2008 14:46:12 -0400

A Peruvian/Ecuadorian dish given to me by a dear friend.....wonderful!! -- posted by Thymestudio

Picarones or Squash and Yam Doughnuts

Thu, 29 May 2008 02:06:50 -0400

The original of this recipe calls for sweet potatoes & is a popular snack in Peru & Equador, & is usually served up drizzled with maple syrup or honey. Preparation time does not include the 2 hours needed for dough to rise. -- posted by Sydney Mike

Aguado De Gallina or Chicken Rice Soup

Fri, 06 Jun 2008 00:36:53 -0400

This soup looks delicious. I found the recipe at www.laylita.com/recipes. Posted for ZWT 2008. -- posted by Reddyrat

Party Shrimp Ceviche

Mon, 28 Jul 2008 17:38:05 -0400

This is a great ceviche is not particularly authentic dish but rather a composite of an Ecuadorian recipe, my Argentine friend's recipe, and my own tastes. It is always welcome at parties and with cold beer its a match made in heaven. Both refreshing and piquant. The cooking time is chilling time. -- posted by Transylmania

Ranchera Steak With Fried Egg - Bistec a Caballo

Thu, 31 Jul 2008 02:26:05 -0400

Braised beef with juicy gravy and fried egg on top. If you can't find Ranchera steaks, try a latin meat market. If you use another kind of steak, try a very thinly sliced chuck steak. You may have to cook it longer for it to be tender. I had this dish in Ecuador and loved it! It's a big hit with my family. Added later: I see that the Spanish name of this dish is raising a few eyebrows. I gave the Spanish name so that someone familiar with the dish can find it. It has nothing to do with horse, just as a hotdog has nothing to do with dog. Try it - you'll like it! -- posted by Pesto lover

Ecuadorean Ecuadorian Tamales De Navidad - for Christmas

Tue, 20 Jan 2009 17:47:02 -0500

This is our family recipe for traditional Christmas tamales. They are nothing at all like Mexican tamales. The dough is smoother and slightly sweet. The filling is also completely different from any other kind of tamale I have ever eaten. I have given the family recipe but, of course, I have made a few changes to it. I use all butter instead of using any lard, though everyone says that they taste better if you use the lard. I usually use 4 lbs of masa flour and 12 cups broth. I use 2 large whole chickens for that quantity of masa, and 2 1/2 lbs butter, no lard, and it works out well. Of course you have to increase all other ingredients accordingly. Some stores carry Maseca instead of Masa Harina. It is just as good. Though these are very fattening and very labor intensive, they are worth it. I make the increased quantity so that I can give them away. Even the people at work like them. We make them only once a year, so forget about the diet. We all love these! -- posted by Pesto lover

Caldo De Bolas

Sat, 28 Feb 2009 01:48:31 -0500

Caldo de Bolas is a stuffed plantain dumpling soup found throughout Ecuador. The dumplings don't traditionally contain flour, but are lighter and easier to handle with some added. Use plantains that are heavily mottled and will turn black within a day or two. Cooking Light magazine. -- posted by Sweet Jezebel

Aji De Tomate De árbol - Tree Tomato Hot Sauce

Thu, 23 Apr 2009 01:00:30 -0400

I'm a little obsessed with the possibility of moving to Ecuador. This is a recipe using the tree tomato which looks like a roma tomato, but pointier. From: http://laylita.com/recipes/2008/03/10/tree-tomato-aji/ -- posted by ThatSouthernBelle

Encebollado De Pescado (Fresh Tuna Soup With Pickled Onions)

Sun, 26 Apr 2009 21:57:29 -0400

Entered for safe-keeping for ZWT. An Ecuadorean recipe from www.laylita.com, sometimes used as a hangover cure. Yuca or cassava or cassaba should be available at latin supermarkets. The Pickled Red Onion and Tomato Salsa is essential to make this an "Encebollado". -- posted by KateL

Pork With Lime (Ecuador)

Wed, 24 Jun 2009 11:25:06 -0400

Received this recipe via email - sounds good so am stashing for cooler (much cooler) weather to have with big thin Sonoran style tortillas, cilantro rice & a fresh bright salsa. -- posted by Buster's friend

Chaulafan De Pollo or Ecuadorean Chicken Fried Rice

Wed, 09 Sep 2009 01:32:52 -0400

I found this recipe on an international recipe site I use. It's absolutely incredible and worth the effort. Give it a try, you won't be disappointed!!! I also like to add some chopped,roasted jalapenos! -- posted by hannahs dad

Caldo De Bolas De Verde - Green Plantain Dumpling Soup

Fri, 30 Oct 2009 12:54:49 -0400

An recipe from Ecuador. Check out the step by step pictures. The dumplings are delicate. From: http://laylita.com/recipes/2009/03/31/caldo-de-bolas-de-verde/ Laylita writes, "...this is a typical soup from the coastal region in Ecuador; it consists of dumplings or balls made from green plantains and stuffed with meat and vegetables served in a beef broth with corn and yuca." -- posted by ThatSouthernBelle

Dulce De Zapallo - Candied Squash in Spiced Syrup

Fri, 30 Oct 2009 13:01:28 -0400

From http://laylita.com/recipes/2009/02/11/dulce-de-zapallo-or-squash-in-syrup/ -- posted by ThatSouthernBelle

Platanos Asados Con Queso - Baked Ripe Plantains With Cheese

Fri, 30 Oct 2009 13:02:59 -0400

These look DELICIOUS! From: http://laylita.com/recipes/2008/12/03/platanos-asados-con-queso-or-baked-ripe-plantains-with-cheese/ -- posted by ThatSouthernBelle

Ecuadorean Ceviche

Fri, 08 Jan 2010 17:24:04 -0500

My sister in law spent a few years in Ecuador, and brought back this recipe. She said you could buy it from vendors on the beach. -- posted by jagret