CUISINE

Crabs ready to enjoy!

Ecuadorian cuisine is varied, depending on altitude and related agricultural conditions. Most regions in Ecuador follow the traditional three course dinner, served in the early afternoon. This consists of “sopa” (soup)  and “segundo” (second dish) which includes rice and a protein such as meat, poultry, pork or fish. Dessert and coffee customarily follow. Supper is usually lighter and sometimes consists of just coffee or herbal tea with bread. In the mountain regions, pork, chicken, beef, and “cuy” (guinea pig) are popular and are served with a variety of grains. Seafood abounds on the coast, where prawns, shrimp, crabs and lobster are the principal parts of the diet. Plantains and peanut based dishes are fundamental to most coastal meals. In the rainforest, yucca, also known as cassava, is a dietary staple. Many fruits are available in this region, including bananas and tree grapes, with the leading product being cocoa beans.

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