Ecuador Bound

Amazingly, Ecuador is not a very big area when compared to the entire United States

The entire country of Ecuador is around the size of the State of Nevada or Arizona. It is approximately 285,000 sq. kilometers or 177,091 miles and is home to close to 14 million people. Within these minuscule miles, or should I say kilometers as Ecuador is on the metric scale, there is diversity like nowhere else. Ecuador is home to the world’s longest mountain range and the world’s biggest and most impenetrable jungle, the Amazon.

Ecuador is home to the largest diversity of animals and plants per sq. kilometer in the world. It is proudly 3rd in the world for it’s variety of amphibians, and 5th for it’s butterflies. To give you an idea of how many species this is, it includes more than 25,000 plant species (10% of the world total) and 1,600 types of birds. It also has more varieties of mammals per sq. meter than any other country on Earth!

New species are being found all the time in Ecuador from both the plant and animal kingdoms. I have shown but a few recent additions to Ecuador’s menagerie of species below:

The country is divided into four unique worlds. They are:

• The Pacific Coast (La Costa)
• The Andes or Sierra (La Sierrra)
• The Amazon Rainforest or El Oriente (Amazonia) and
• The Galapagos Islands (Galapagos)

The first three areas above divide the mainland into three distinct regions. These regions pretty much divide the country in parallel strips. The westernmost portion of Ecuador is The Pacific Coast where the beaches are for the most part pristine and inviting. The center region, The Sierra, lies within the eastern and western chains of the Andes and adorned by close to 30 volcanoes. To the east lies El Oriente which is sparsely populated and contains only about 3% of the population. For the most part this region is a dense tropical rainforest and home to many indigenous groups.

The last region above is not on the mainland. It is the famous Galapagos Islands which of course is famous for it’s humongous ancient tortoises which live approximately 150 years, among many other species of colorful wildlife. These islands are located almost 620 miles from the Ecuadorian coast and are visited regularly by millions. It has 13 main islands and dozens of islets and minor volcanic islands. The Galapagos Islands are the only place on earth where animals, like birds and reptiles, show total lack of fear to humans.

These four divisions are quite different from one another in many ways. Some have regarded Ecuador to be a microcosm of South America itself. The fact that Ecuador is not very big but so diverse is quite a blessing. You don’t have to travel far to experience something totally different. Yet another huge advantage is Ecuador’s weather, meaning that due to the lack of extremes (either hot or cold) you can pretty much travel all year round.

I will attempt to outline each of these diverse contrasting areas giving each at least one page apiece. From time to time, as my knowledge of Ecuador progresses, I will write posts about the new things I have learned, and eventually, have seen firsthand.

Car rentals available in Ecuador (I checked each one)
or anywhere else for that matter.

Llapingachos (yah-peen-GAH-chos) or Ecuadorian Potato Patties

These potato patties or stuffed potato pancakes are a popular side dish in Ecuador. They are often served with fried eggs and a simple lettuce, tomato and avocado salad and pickled onion. Sausages and a side of rice are often added to make a full meal. Don’t forget the ever tasty peanut sauce and the hot sauce.

I personally adore potato patties/pancakes. Add the cheese and the chives/scallions and they are heaven.

Ingredients (patties):

5-6 Russet potatoes (or a potato that is very starchy)
2 Tbsp. Achiote molido (ground annatto seed) or paprika to color
2 Tbsp. sunflower oil (or your favorite cooking oil for browning)
2½ cup white onion or 6 Scallions (finely chopped) – I love both
1 cup queso blanco, Mozzarella, Monterey Jack or Fontina cheese (white cheese of your choice, shredded or grated)
pinch of salt — to taste

Ingredients (salsa de maní or peanut sauce):

Traditionally, the sauce is made with fresh roasted peanuts and not jar peanut butter, but this is the quick way.

1/3 cup peanut butter (unsweetened or natural)
1/4 cup white onion (thinly sliced)
1 1/2 cups milk
Salt and pepper — to taste

Directions:

1. Place the potatoes in a lg. saucepan, cover with water and bring to a boil, add salt as desired. Cook uncovered on med-hi heat until they are soft. Drain the potatoes and set them aside to cool off for a few minutes.

2. Mash the potatoes until smooth adding salt to season. When it is cool enough to work with form 1/3 cup portions of the mashed potatoes into balls and set on a cookie sheet. Chill for at least 30 minutes in the fridge. This step will save you some time and they won’t fall apart.

3. While the potatoes are chilling, start your maní sauce (go to step 4 if you are not using sauce). Simmer the milk (not to a boil) and onion slices in a sm. saucepan for about 10 minutes. Remove the onions from the sauce and toss out. Whisk the peanut butter into the milk and add salt to season. Now bring the sauce to a boil and reduce to simmer until sauce is thick (like heavy cream), approx. 4-5 minutes. If not thick enough add more peanut butter, if too thick add more milk. Set sauce aside until the patties are done.

4. Turn oven on warm to keep patties until you are done. Remove your potato balls from the fridge. Mix the cheese and onions or scallions together and stuff each ball with about 1 tablespoon of the mixture. Flatten the balls with your palms to form individual patties.

5. Heat the oil in a skillet over medium heat. Sauté the patties, a few at a time, until browned on each side. Remove to a warm oven until all patties have been sautéed. Serve topped with the salsa de maní (peanut sauce).