Arepas à la salade d'avocat. Have you ever had the distinct pleasure of eating an arepa before? They’re kind of like a Salvadoran Pupusa or like a Mexican Gordita, except they’re eaten in Colombia and Venezuela. They’re basically thick tortillas, filled with different meats, beans, plantains, avocado or cheese. Like tortilla sandwiches if you will. Although now that I’ve said that, I’m sure I’ve angered a lot of traditionalists out there. Keep in mind that I’m just trying to give the most basic of descriptions for this dish so that we can all understand it as simply as possible. Arepas are commonly a street food, that you can eat on the go. I like to fill mine so much though, that you sort of need a knife and fork to eat it (blasphemous, I’m sure), but making a mess is half the fun I guess.
The first thing we want to do is make the salad that’ll go inside our arepas. **Tip: It’s important that the potatoes cool completely before mixing together the rest of the salad ingredients. You want the dough to be soft. Arepas con Queso (Colombie) Arepas Rumberas à la vénézuélienne. Arroz con camarones (Equateur) Arroz con camarones or shrimp rice is a classic Ecuadorian and Latin American dish from the coastal areas. It consists of rice cooked in a shrimp broth and mixed with shrimp, sautéed onions, peppers, tomatoes, garlic, cumin, achiote, and parsley. En español Ecuadorians, and probably most Latin Americans, love arroz or rice, we can’t live without it and eat rice almost every day, therefore we have a plethora of rice based dishes, anything you can think of and there is a rice based dish for it, especially if it concerns any type of seafood. The shrimp are marinated with salt, garlic and pepper and then cooked with the shells on in order to preserve the greatest amount of flavor, this is one of those bits of cooking wisdom that is passed on from generation to generation: always boil/cook shrimp with the shells on.
I served the shrimp rice with avocado slices, tomato and onion curtido, lime slices and aji or hot sauce, it can also be served with fried ripe or green plantains. Related. Arroz con pollo (Equateur) Arroz con pollo –literally rice with chicken – is another one of those meals that I crave when I want a good home cooked meal. Each person’s version of that home cooked meal varies based on their personal experiences. I’m sure that you can remember the smell and the taste of the dish you crave, and of course the pleasure that you feel when you take the first bite is similar for everyone.
En español Why is it that those cravings usually show up right when you’re surrounded by every possible choice -food wise- except for the food you really crave? I could go on forever about my theories on food cravings, but back to arroz con pollo, which again like so many other Latin / South American / Ecuadorian dishes has many variations from one country, region, city, or home to another. The ingredients, besides the rice and chicken, will differ from one family’s recipe to another or simply based on what one has available in their refrigerator or pantry.
Jump to Recipe Related. Arroz marinero, la paëlla équatorienne. This seafood rice recipe, also known as Arroz marinero or Arroz con mariscos, is a delicious Latin American dish made with rice cooked in seafood broth and sautéed with shrimp, clams, squid, bay scallops, onions, garlic, bell pepper, cilantro and spices. I like to call this dish the South American/Latin cousin of Spanish seafood paella.
When you look at this arroz marinero or seafood rice, it’s likely that the first thing you thought was, oh it’s a paella. Well, it’s very similar and has the same main ingredients: rice and seafood. En Español For the rice: 2 tbs oil2 tbs finely chopped white onion1 garlic clove minced2 cups uncooked long grain rice2 ¼ cups seafood stock or seafood broth For the seafood rice: Suggested side dishes: Patacones or thick green plantain chipsOnion curtidoAji criollo hot sauceAvocado slices / lime slices However, there are differences in the type of rice, the herbs and the spices that make it a different dish.
Related Easy and delicious quinoa recipes. Arvejas con guineo: Soupe de pois cassés et plantain à l'équatorienne. This split pea and green banana soup , known as arvejas con guineo in Spanish, is a traditional soup from southern Ecuador, and is made with green bananas, peas, onion, garlic, cumin, achiote, cheese and cilantro. En Español This delicious and comforting soup also known lovingly as arvejitas con guineo, and is one of the typical dishes from the province of Loja. It’s a variation of another traditional soup called repe lojano – made with just green bananas. This split pea and green banana soup is served with must have sides of avocado and hot sauce.
If you never had this soup before (or green bananas in a soup) it might sound odd, but trust me, this is one of the best soups you will ever taste. It is extremely easy to make, probably the most difficult part is finding bananas that are very green. You can replace the green bananas with green plantains, which are easier to find, and the flavor will still be good. Serving: 1g Related Celeriac or celery root soup {Sopa de apio nabo} Avocats farcis à la salade de thon.
My recipe for avocados stuffed with tuna salad, or aguacates rellenos de atún. The tuna salad is made with peas, corn, carrots, hardboiled egg, tomato, parsley, and salsa rosada. En Español Here’s another recipe for stuffed avocados or avocado boats, these are filled with tuna salad- which is made with canned tuna fish, peas, corn, carrots, hardboiled egg, tomato, parsley, and salsa rosada.
Salsa rosada is a classic mayo ketchup sauce that is very popular in Latin America. Avocados are one of those ingredients that I would choose if I was sent to a deserted island and could only choose 3 ingredients (I still don’t know what the other 2 would be, wine, cheese, chocolate, bread?). I love avocados, they are also very nutritious and full of good fat.
In a bowl, combine the tuna, chopped onions, green peas, corn, carrots, egg, tomato, hot pepper, parsley and ½ cup of the salsa rosada. Salsa rosada is popular sauce in Latin America (and Spain) made with mayonnaise and ketchup. Related. Avocats farcis aux crevettes sauce à l'ail. Here is another stuffed avocado recipe, this one is stuffed with a shrimp salad made with red onion, radish, bell pepper, celery, and cilantro mayo or aioli. En Español The first time I had a shrimp stuffed avocado was at the beach in Punta Carnero (Ecuador). It was so simple, yet delicious and refreshing, I’m sure the shrimp were fished that same morning. There is nothing better than fresh seafood, unless you pair it avocado (of course). I was about 8 or 9 at the time, so I don’t remember every single ingredient in it, but I figure I can experiment until I achieve the perfect shrimp stuffed avocado.
Nico’s improvement suggestion was to make it spicier, but since I have a two year old testing the recipe as well I served the aji or hot sauce on the side. This can be served alone as an appetizer, or with lettuce and tomatoes as a salad. Optional garnishes: Chopped lettuce sliced tomatoes and chopped cilantro Serve with aji or hot sauce if you want to spice it up. Related. Bandeja paisa (Colombie) La bandeja paisa qui se traduit de l’espagnol plateau paysan, est un plat très répandu de Colombie. Il est composé d’haricots rouges, de viande de bœuf cuisinée, de bananes frites, de chorizo grillés, d’œuf sur le plat et d’avocat. On accompagne cette belle assiette d’arepas, des galettes de maïs. Je vous propose aujourd’hui de suivre la préparation des différents éléments qui composent cette bandeja paisa. On débute par la préparation des haricots rouges, puis on enchaine avec la viande de bœuf.
Cuisiner les haricots rouges La veille, faites tremper les haricots dans une saladier rempli d’eau fraîche. Temps de préparation : 15 minutesTemps de cuisson : 45 minutes Ingrédients, 250 grammes d’haricots rouges secsUne banane verte, coupées en morceauxUne carotte moyenne, épluchée et coupée en petits morceauxUn oignon émincé250 grammes de lard fumé2 cuillères à soupe d’huileUne boite de tomates concassées Une cuillères à soupe de concentré de tomateSel, poivreBouquet garni Préparation, Ingrédients. Biche de pescado au roucou (Equateur) This soup is called biche de pescado, also known viche de pescado, and is a typical soup of the province of Manabí, but is served all over the coastal region of Ecuador. It has been quite some time since I’ve had this delicious fish soup, it’s very thick, almost a stew, and the contrast of flavors is amazing: fish, yuca or cassava, sweet plantains, sweet corn, peanut, onions, garlic, spices, and cilantro.
Preparing this soup brought back so many memories, especially when I got to the point where I could start smelling the final result it (and even more as I tasted it). It’s one of those soups that is so good and comforting. If you’ve ever had it before you’ll remember the taste just by thinking of it or looking at a picture of it. If you never had it before, try it, you will not be disappointed, it will become one of your favorites.
En español Fish and peanut broth Fish soup To serve: Lime slicesHot sauce. Bolones de verde : Boulettes de plantain farcies (Equateur) Bolon de verde – mashed green plantain dumplings or balls stuffed with cheese and/or chicharrones (or chorizo or bacon) and fried until crispy- is another traditional Ecuadorian recipe from the coastal region. En Español This classic Ecuadorian breakfast dish consists of green plantains which are fried over medium heat until very tender, then mashed into dough, stuffed with cheese or pork, formed into round balls, and then fried again until crispy. Bolon is a slang term that means large ball, so you could translate the name of this dish as green plantain balls, but I think green plantain dumpling is probably a better food translation.
These bolones or stuffed dumplings can be served for breakfast or brunch; they are also a great side dish or good appetizers.If you are serving bolon de verde for breakfast or brunch I suggest that you accompany it with hot coffee, a fried egg, hot sauce, and some tomato or avocado slices. Jump to Recipe Other green plantain recipes: Related. Boulettes de manioc à la viande (Colombie) La carimañola (ou caribañola) est une recette populaire de la côte caraïbe de la Colombie, ainsi que du Panama. Elle est semblable à une empanada, à la différence près que c’est de la purée de manioc qui est utilisée pour enrober la farce.
Elle est souvent servie pour le petit déjeuner, mais aussi comme un snack ou un apéritif. On trouve des carimañolas dans toute l’Amérique latine sous divers noms. Dans d’autres régions de la Colombie, y compris l’Altiplano Cundiboyacense, Valle del Cauca et le Triangle du Café, elle est appelée pastel de yucca. Dans le département de Santander de la Colombie, elle est appelée empanada de yuca. Au Costa Rica, le lait, la farine et la margarine sont ajoutés à la purée de manioc pour faire des enyucados. A Porto Rico, vous trouverez une recette similaire, appelée alcapurria, où la pâte peut être faite soit avec du manioc, soit avec des bananes plantains vertes. L’aji est le condiment que j’ai utilisé. Carimañolas Course: Entrée Author: Mike Benayoun. Brochettes de boeuf et llapingachos à l'équatorienne. Ecuadorian beef skewers & potato pancakes (Carne en Palito with Llapingachos) are wonderfully delicious and scrumptious street foods from Ecuador!
You are going to love the bright flavors and spices of these treats that present so well with the added fresh salsa, and delicious sauces. Song of the day: Ecuador - Sash! This month we are in Ecuador! We have missed out on our travels with the Eat the world group. Furthermore, I said to Nicoletta we need to get back into it and she told me that this month it was going to be Ecuador. I was really excited. Why would you want to experience these Ecuadorian beef skewers & potato pancakes? Well, for one thing, some of the things you will need to find at a Latin grocery store. Ingredients for Ecuadorian beef skewers & potato pancakes: By all means, this array of dishes may seem complex and complicated but it is all about organization and timing.
Carne en palito: Onion and tomato curtido salsa: Potato pancakes: Salsa de mani: Salsa Time! Wow! Options Print. Caldo de bolas de verde : Soupe équatorienne. Caldo de bolas or sopa de bolas de verde 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. The meat for the dumpling filling is boiled with some beef bones, the green plantains and other vegetables in the broth that will be used for the soup.
En Español For the beef broth: 2 tbs oil or butter1 white onion diced6 garlic cloves crushed3 tomatoes diced1 green bell pepper diced2 tsp cumin1 tsp achiote2 tbs finely chopped cilantro½ tbs dried oregano2 tsp chili or hot pepper powder10 cups water/broth1 ½ lb beef bones1 lb beef stew style, cut in pieces4 green plantains peeled and cut in half2 carrots peeled1 large fresh yuca peeled and cut in large chunks – or 20 oz frozen yuca3 fresh ears of corn cut in half4 cabbage leaves cut in large pieces– optional For the beef filling: For the green plantain balls or dumplings: For the plantain dumplings: Related. Carne colorada : Boeuf à l'achiote (Equateur) Carne colorada is an achiote marinated meat (beef or pork) dish from the province of Imbabura in Ecuador. En Español Carne colorada translates as reddish meat, this traditional Ecuadorian dish gets its name from the orangish red color that the meat absorbs from achiote or annatto seed.
Carne colorada is a typical dish from the provinces of Carchi and Imbabura in the northern highland region in Ecuador. This Ecuadorian meat dish is made by marinating beef (or pork) in marinade made with achiote or annatto, beer (or chicha), garlic, onion, cumin and oregano. Jump to Recipe Carne colorada is another one of the typical Ecuadorian dishes that is served as a composed plate with a variety of traditional side dishes. Once you add all the sides to the dish it becomes a huge plate (sometimes served on 2 plates to accommodate all the side dishes). I posted this recipe a while ago and realized that it isn’t as authentic as it could be.
For the achiote marinade: Achiote oil to cook the carne colorada: Carne en palito (Equateur) Recipe for grilled thin beef skewers, or Ecuadorian carne en palito, made with thinly sliced meat seasoned with garlic, achiote and cumin and grilled on skewers. En español These grilled thin beef skewers, or Ecuadorian carne en palito, are made with thinly sliced meat seasoned with orange juice, garlic, achiote and cumin.
The first thing that comes to mind when I think of carne en palito, which literally translates as meat on a stick, are snack carts selling these hot and delicious thin cuts of meat on a stick at the feria, an annual fair or carnival in honor of the Virgen del Cisne that takes place every September in the city of Loja, Ecuador. The feria was always a big deal for me. It was a two-week event full of fun, games and awesome snack food. Every night there were large firework displays called “castillos”, these took place in the center of the city.
Carne en palito beef skewers are made with the very thin cuts of meat. These meat skewers can also be made with chicken or pork. Ceviche de mango. Ceviche de palmito (Equateur) Ceviche de pescado à l'équatorienne. Ceviche de pulpo (Equateur) Ceviche volquetero (Equateur) Changua : Soupe au lait colombienne. Chaulafan de pollo, le riz sauté à l'équatorienne. Chifles (Equateur) : Chips de banane plantain. Churrasco équatorien. Empanadas à la dinde et aux poivrons (Equateur) Empanadas au boeuf à la colombienne. Empanadas aux poivrons grillés et queso fresco. Empanadas de atún (Equateur) Encebollado de pescado (Equateur) Fritada de chancho : Porc à l'orange (Equateur) Fritada de gallina : Poulet à la chicha (Equateur) Galettes de plantain au fromage (Equateur) Guasacaca : Le guacamole vénézuélien. Guatita : Ragoût de tripes à la cacahuète (Equateur)
Llapingachos : Galettes de pomme de terre. Locro de camarón y choclo à l'annatto. Locro de papa (soupe équatorienne) Maïs grillé au fromage comme en Equateur. Maiz tostado (Equateur) Majado de verde : Ecrasé de plantain (Equateur) Menestra de lentejas (Equateur) Menestra de porotos (Equateur) Mote pillo : Maïs blanc aux oeufs (Equateur) Pain de manioc équatorien. Pan de Jamon (Venezuela) Patacon maracucho. Patacones (Colombie) Perico : oeufs brouillés à la vénézuélienne. Pernil lojano : Porc confit à l'orange et au roucou. Pescado encocado à l'équatorienne. Platanos con queso : Un brunch en Equateur. Poisson grillé à l'ail et aux fruits de mer (Equateur) Poisson sauce maracudja à l'équatorienne. Porc mariné et pané à la colombienne.
Purée de plantain au roucou (Equateur) Quinoa aux fruits de mer. Repe lojano : Soupe de banane verte (Equateur) Salchipapas : Saucisse + Frites à l'équatorienne. Seco de borrego : Ragoût de mouton (Equateur) Seco de carne con tamarindo : Ragoût de boeuf au tamarin. Seco de chivo : Ragoût de chèvre (Equateur) Seco de pollo : Ragoût de poulet (Equateur) Tallarines con mariscos (Equateur) Tequeños au fromage (Venezuela) Come y Bebe : Salade de fruits équatorienne. Dulce de higos : Figues confites (Equateur) Empanadas à la citrouille. Empanadas au chocolat et dulce de leche.
Empanadas aux pommes et à la cannelle. Empanadas de viento (frits au fromage) équatoriens. Espumillas (Equateur) Flan de piña : Flan à l'ananas (Equateur) Glaces tricolores. Golfeados (Venezuela) Horchata équatorienne (Tisane aux herbes) Humitas : Gâteaux de maïs (Equateur) Jugo de piña : Jus d'ananas (Equateur) Mousse de maracuya (Equateur) Plantains caramélisées. Ponche Crema (Venezuela)