3 dishes people actually cook in Ecuador: what they are, how long they take, and what you need to buy.
What can you cook from Ecuador? 3 traditional Ecuador dishes, from Encebollado (75 min, the quickest) to Llapingachos (145 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Ecuador on the map. Drag to spin the planet.
Lime-cured raw red onion piled cold on a hot albacore and cassava broth, which is where the dish gets its name.
Andean potato cakes coloured with an achiote and onion refrito, each one hiding a core of fresh cheese and served under peanut sauce.
Chicken braised long in beer sharpened with naranjilla juice, over a base stained orange with achiote oil.
Copper documents three dishes from Ecuador: Encebollado, Llapingachos and Seco de pollo. Cumin and fresh coriander each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 29 different ingredients.
The three recipes need 29 ingredients between them, of which 3 are shared by more than one dish. Cumin and fresh coriander the hardest to find: of the 586 dishes in Copper's atlas, 21 use cumin and 8 use fresh coriander. Every ingredient list on this page is complete, with quantities, and free to read.
Encebollado is the quickest at 75 minutes. Llapingachos is the longest at 145 minutes, most of it unattended. The median is 110 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Ecuador here is rated easy, but every one has the full method written out step by step, free to read. Encebollado is the shortest way in.
Ecuador is part of South American.
Countries close to Ecuador on the globe — and close on the plate.
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