PARKS OF RIOBAMBA

ENCEBOLLADO DE PESCADO

ENCEBOLLADO´S HISTORY

Encebollado is a famous dish on the Coast from Ecuador. It is probably from the Guayas or the Manabí province. It is well known for its delicious flavor. It is a very popular dish because people eat it for a hangover, for this reason Encebollado became a typical Ecuadorian dish enjoyed not only by its inhabitants, but also by people from others countries.

INGREDIENTS:

2 lbs. (pounds) of Albacore or fresh tuna.
1 lb. (pound) of Yucca
1 medium red onion sliced and mixed with lemon juice
1 Sliced tomato
3 Tablespoons of ground hot pepper
Culantro, salt and oil.
Black pepper

HOW TO PREPARE:

1. In a cooking pot cook the fish in three cups of water with salt, hot peppers, culantro, black pepper and the tomato.
2. In another pot cook the yucca with salt. When the fish is cooked take it out and tear into small pieces. Strain the soup.
3. Mash the yucca into small pieces. Then mix the soup with the yucca.
4. Serve the soup in a soup bowl adding the fish with some onions. “Encebollado” is served with pop corn, banana chips, lemon and oil.