Faster access than browser!
47 relations: Aguardiente, All Souls' Day, Bactris gasipaes, Banana, Banana passionfruit, Bean, Beef, Bread, Canelazo, Cassava, Chicken, Colada morada, Cooking banana, Cooking oil, Easter, Ecuador, Fanesca, Fruit, Goat, Guinea pig, Hornado, Lent, Lentil, List of Ecuadorian dishes and foods, Loja Province, Maize, Máchica, Panela, Passiflora edulis, Passiflora ligularis, Pasta, Pão de queijo, Physalis peruviana, Pinol, Pork, Potato, Pourouma cecropiifolia, Rainforest, Rice, Seafood, Seco (food), Solanum quitoense, Street food, Sugarcane, T'anta wawa, Tamarillo, Yogurt.
Aguardiente
Aguardiente (pattar, aiguardent, augardente, aguardente) is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume.
New!!: Ecuadorian cuisine and Aguardiente · See more »
All Souls' Day
In Christianity, All Souls' Day commemorates All Souls, the Holy Souls, or the Faithful Departed; that is, the souls of Christians who have died.
New!!: Ecuadorian cuisine and All Souls' Day · See more »
Bactris gasipaes
Bactris gasipaes is a species of palm native to the tropical forests of South and Central America.
New!!: Ecuadorian cuisine and Bactris gasipaes · See more »
Banana
A banana is an edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus Musa.
New!!: Ecuadorian cuisine and Banana · See more »
Banana passionfruit
Banana passionfruit is the fruit of several plants in the genus Passiflora, and is therefore related to the passion fruit.
New!!: Ecuadorian cuisine and Banana passionfruit · See more »
Bean
A bean is a seed of one of several genera of the flowering plant family Fabaceae, which are used for human or animal food.
New!!: Ecuadorian cuisine and Bean · See more »
Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
New!!: Ecuadorian cuisine and Beef · See more »
Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
New!!: Ecuadorian cuisine and Bread · See more »
Canelazo
Canelazo is a hot alcoholic beverage consumed in the Andean highlands of Ecuador, Colombia, Peru and northern Argentina.
New!!: Ecuadorian cuisine and Canelazo · See more »
Cassava
Manihot esculenta, commonly called cassava, manioc, yuca, mandioca and Brazilian arrowroot, is a woody shrub native to South America of the spurge family, Euphorbiaceae.
New!!: Ecuadorian cuisine and Cassava · See more »
Chicken
The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl.
New!!: Ecuadorian cuisine and Chicken · See more »
Colada morada
Colada morada (Spanish for purple strained) is a traditional Ecuadorian beverage prepared with black corn flour and fruits such as naranjilla, babaco, pineapple, blackberries, strawberries, and blueberries (which give it its color).
New!!: Ecuadorian cuisine and Colada morada · See more »
Cooking banana
Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking.
New!!: Ecuadorian cuisine and Cooking banana · See more »
Cooking oil
Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking.
New!!: Ecuadorian cuisine and Cooking oil · See more »
Easter
Easter,Traditional names for the feast in English are "Easter Day", as in the Book of Common Prayer, "Easter Sunday", used by James Ussher and Samuel Pepys and plain "Easter", as in books printed in,, also called Pascha (Greek, Latin) or Resurrection Sunday, is a festival and holiday celebrating the resurrection of Jesus from the dead, described in the New Testament as having occurred on the third day of his burial after his crucifixion by the Romans at Calvary 30 AD.
New!!: Ecuadorian cuisine and Easter · See more »
Ecuador
Ecuador (Ikwadur), officially the Republic of Ecuador (República del Ecuador, which literally translates as "Republic of the Equator"; Ikwadur Ripuwlika), is a representative democratic republic in northwestern South America, bordered by Colombia on the north, Peru on the east and south, and the Pacific Ocean to the west.
New!!: Ecuadorian cuisine and Ecuador · See more »
Fanesca
Fanesca is a soup traditionally prepared and eaten by households and communities in Ecuador during Holy Week.
New!!: Ecuadorian cuisine and Fanesca · See more »
Fruit
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
New!!: Ecuadorian cuisine and Fruit · See more »
Goat
The domestic goat (Capra aegagrus hircus) is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe.
New!!: Ecuadorian cuisine and Goat · See more »
Guinea pig
The guinea pig or domestic guinea pig (Cavia porcellus), also known as cavy or domestic cavy, is a species of rodent belonging to the family Caviidae and the genus Cavia.
New!!: Ecuadorian cuisine and Guinea pig · See more »
Hornado
Hornado is roast pig, cooked whole, in Ecuadorian cuisine.
New!!: Ecuadorian cuisine and Hornado · See more »
Lent
Lent (Latin: Quadragesima: Fortieth) is a solemn religious observance in the Christian liturgical calendar that begins on Ash Wednesday and ends approximately six weeks later, before Easter Sunday.
New!!: Ecuadorian cuisine and Lent · See more »
Lentil
The lentil (Lens culinaris or Lens esculenta) is an edible pulse.
New!!: Ecuadorian cuisine and Lentil · See more »
List of Ecuadorian dishes and foods
This is a list of Ecuadorian dishes and foods.
New!!: Ecuadorian cuisine and List of Ecuadorian dishes and foods · See more »
Loja Province
Loja Province is one of 24 provinces in Ecuador and shares its southern border on the west by El Oro Province, on the north by El Azuay, and on the east by Zamora-Chinchipe.
New!!: Ecuadorian cuisine and Loja Province · See more »
Maize
Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
New!!: Ecuadorian cuisine and Maize · See more »
Máchica
Máchica (Quechua: machka) is a type of flour made from ground toasted barley or other toasted grains.
New!!: Ecuadorian cuisine and Máchica · See more »
Panela
Panela or rapadura) is unrefined whole cane sugar, typical of Mexico, Central, and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Peru, piloncillo in Mexico (where "panela" refers to a type of cheese, queso panela). The name piloncillo means little loaf, because of the traditional shape in which this smoky, caramelly and earthy sugar is produced. It has far more flavor than brown sugar, which is generally just white sugar with a small amount of molasses added back to it. Just like brown sugar, there are two varieties of piloncillo; one is lighter (blanco) and one darker (oscuro). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled and poured into molds, where it hardens into blocks. Panela is also known as rapadura in Portuguese. In Australia the locals have aptly named it "Uluru Dust" due to its brown colour, dusty texture and dirt-like taste. Elsewhere in the world, the word jaggery describes a similar foodstuff. Both of them are considered non-centrifugal cane sugars. Panela is sold in many forms, including liquid, granulated, and solid blocks, and is used in the canning of foods as well as in confectionery, soft drinks, baking, and vinegar- and wine-making.
New!!: Ecuadorian cuisine and Panela · See more »
Passiflora edulis
Passiflora edulis is a vine species of passion flower that is native to southern Brazil through Paraguay and northern Argentina.
New!!: Ecuadorian cuisine and Passiflora edulis · See more »
Passiflora ligularis
Passiflora ligularis, commonly known as the sweet granadilla or grenadia, is a plant species in the genus Passiflora.
New!!: Ecuadorian cuisine and Passiflora ligularis · See more »
Pasta
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
New!!: Ecuadorian cuisine and Pasta · See more »
Pão de queijo
Pão de queijo ("Cheese Bread" in Portuguese) or Brazilian cheese bread is a small, baked cheese roll, a popular snack and breakfast food in Brazil.
New!!: Ecuadorian cuisine and Pão de queijo · See more »
Physalis peruviana
Physalis peruviana, a plant species of the genus Physalis in the nightshade family Solanaceae, has its origin in present day Chile and Peru.
New!!: Ecuadorian cuisine and Physalis peruviana · See more »
Pinol
Pinol or piñol is a traditional hot beverage of Ecuador, made from máchica (toasted barley flour) and panela (unrefined sugar) mixed with spices and combined with liquid, usually milk.
New!!: Ecuadorian cuisine and Pinol · See more »
Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
New!!: Ecuadorian cuisine and Pork · See more »
Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
New!!: Ecuadorian cuisine and Potato · See more »
Pourouma cecropiifolia
Pourouma cecropiifolia (Amazon grape, Amazon tree-grape or uvilla; syn. P. multifida) is a species of Pourouma, native to tropical South America, in the western Amazon Basin in northern Bolivia, western Brazil, southeastern Colombia, eastern Ecuador, eastern Peru, and southern Venezuela.
New!!: Ecuadorian cuisine and Pourouma cecropiifolia · See more »
Rainforest
Rainforests are forests characterized by high rainfall, with annual rainfall in the case of tropical rainforests between, and definitions varying by region for temperate rainforests.
New!!: Ecuadorian cuisine and Rainforest · See more »
Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
New!!: Ecuadorian cuisine and Rice · See more »
Seafood
Seafood is any form of sea life regarded as food by humans.
New!!: Ecuadorian cuisine and Seafood · See more »
Seco (food)
Seco is a popular stewed meat plate served in Peru and Ecuador.
New!!: Ecuadorian cuisine and Seco (food) · See more »
Solanum quitoense
Solanum quitoense, known as naranjilla ("little orange") in Ecuador and Panama and as lulo (from Quechua) in Colombia, is a subtropical perennial plant from northwestern South America.
New!!: Ecuadorian cuisine and Solanum quitoense · See more »
Street food
Street food is ready-to-eat food or drink sold by a hawker, or vendor, in a street or other public place, such as at a market or fair.
New!!: Ecuadorian cuisine and Street food · See more »
Sugarcane
Sugarcane, or sugar cane, are several species of tall perennial true grasses of the genus Saccharum, tribe Andropogoneae, native to the warm temperate to tropical regions of South and Southeast Asia, Polynesia and Melanesia, and used for sugar production.
New!!: Ecuadorian cuisine and Sugarcane · See more »
T'anta wawa
T'anta wawa (Aymara and Quechua t'anta bread, wawa child, baby, "bread baby", hispanicized names guagua de pan, tantaguaguas, tantahuahua, wawas de pan, also tantawawas and muñecas de pan) is a type of sweet roll shaped and decorated in the form of a small child or infant.
New!!: Ecuadorian cuisine and T'anta wawa · See more »
Tamarillo
The tamarillo is a small tree or shrub in the flowering plant family Solanaceae (the nightshade family).
New!!: Ecuadorian cuisine and Tamarillo · See more »
Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
New!!: Ecuadorian cuisine and Yogurt · See more »
Redirects here:
References
[1] https://en.wikipedia.org/wiki/Ecuadorian_cuisine
