Ecuador Bound » Ecuadorian Recipes

Llapingachos – Ecuadorian Potato Patties

admin — Sat, 07 Nov 2009 02:25:45 +0000

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).

Aguacates Rellenos – Stuffed Avocados

admin — Fri, 30 Oct 2009 09:07:23 +0000

Avacado Halves

Stuffed Avocados or Aguacates Rellenos is a simple recipe using that healthy green vegetable. Ecuador grows wonderful avocados year round.

Ingredients:

3 large avocados
1 cup chopped, cooked ham (or chopped cold roast pork or chicken)
3 hard boiled eggs, chopped (or 1 cup cooked mixed vegetables)
salt & pepper to taste
1 cup mayonnaise, fat free if you prefer (tomato sauce or Béchamel sauce is often substituted in Ecuador)
romaine or iceberg lettuce, shredded

Directions:

Carefully peel the avocados, cut into half lengthwise making sure to remove the pits. In a bowl combine the ham and hard boiled eggs, season to taste with salt and pepper, and fold in the mayonnaise. Fill the hollows of the avocados with the mixture.

Make a bed of lettuce on six salad plates and put half an avocado on each. Serve as a first course or light luncheon dish. A vinaigrette sauce may be used instead of mayonnaise.

NOTE: Avocados discolor quickly, so if it is necessary to prepare this ahead of time, dip the avocados in lemon juice, or leave them unpeeled, though they will look less appetizing.

10 Health Benefits of Avocados states that avocados are good for:

Prostate Cancer Prevention

Oral Cancer Defense

Breast Cancer Protection

Eye Health

Lower Cholesterol

Heart Health

Stroke Prevention

Better Nutrient Absorption

Glutathione Source

Vitamin E Powerhouse

Albondigas en Cazuela or Meatball Soup

admin — Fri, 30 Oct 2009 08:54:01 +0000

Ecuador is home to many tantalizing dishes. Even though they have vast resources of organic and fresh vegetables, they still serve meat with most dishes. This is a recipe for a beef soup that is quite hardy and easy to make.

Albondigas en Cazuela – Meatball Soup

Ingredients:

1 pound of hamburger
2 Tsp. of breadcrumbs
salt & pepper (to taste)
1 egg
2 Tsp. of milk
2 Tsp. of flour
4 Tsp. of oil
1 ground garlic
1 slivered onion
3 carrots, cut in slivers
1 pound of chopped potatoes
1 pound of tomatoes
½ litre beef broth
parsley for garnish

DIRECTIONS:

Mix the meat, breadcrumbs, milk, salt, pepper and egg together in large bowl. Roll out 15 or so meatballs.

In a frying pan heat half the oil and brown the onion and garlic. Drain the oil off and put the vegetables and juice into a medium sized saucepan.

Coat the meatballs in the flour and fry them in the remaining oil for 10 minutes, until brown but not overcooked, as they will continue to cook in the soup.

Next add the carrots, potatoes, tomatoes, and the beef broth to the saucepan. Salt and pepper to taste. Add water to broth for consistency you wish.

Cook for an 1 1/2 hours on medium-low heat. Serve soup with sprinkle of parsley on top.

Colada Morada – All Souls Day Ecuadorian Drink

admin — Wed, 28 Oct 2009 23:48:46 +0000

November 2 of every year is All Souls Day or Day of the Dead. It is practiced around the world. Ecuador, in particular, makes this a festive and family oriented holiday as El Día de los Difuntos, literally The Day of the Deceased, or All Soul’s Day. Ecuadorians find it crude to say “Day of the Dead.”

Families remember their dearly departed by adorning themselves in their finest clothes and visiting their grave sites with offerings of food and flowers, etc. Most roads are closed and blocked off as long processions of people make their way to the cemeteries. The dead are visited and their graves are decorated with fresh flowers and food brought to them.

In the smaller more traditional towns, whole families reunite to clean the graves and then spend their day picnicking at the graves of their loved ones. Colada Morada, a blueberry- and blackberry-based drink, is paired with Guaguas de pan, a sweet dipping bread in the shape of babies, as the traditional food prepared on this festive & uplifting day (not depressing as you would think).

Recipes for Colada Morada will vary from family or region. Most versions will contain blueberries, blackberries, and pineapple. Others will contain naranjilla juice (an Andean fruit), babaco (champagne fruit), strawberries, and even raisins.

Serve the Colada Morada (translated as the purple colada, or oatmeal drink) hot or cold. Ecuadorians eat Guaguas de pan, soft bread loaves shaped in the form of babies [guagua (pronounced wa-wa) - means baby in Quichua] along with their Colada. These breads are filled with chocolate or jellies and decorated with frosting. If you have a problem eating dead babies (LOL) then dip any soft bread into the fruity drink.

One element of the traditional Ecuadorian recipe is purple corn flour. This item is not readily available in other regions of the world so cornstarch can and is substituted for the purple corn flour. Cornstarch will actually keep longer as the corn flour in the drink tends to ferment it. Another is oatmeal that is used to thicken it up, hence it’s translated name.

I have added a few different ingredients in this recipe. Depending on what you have on hand or what you can find, you can use whole spices or ground. If you wish to use fresh pineapple then cook down (approx. 20 min.) to soft but not mushy and substitute for crushed pineapple.

COLADA MORADA

1 1/2 lbs. of blueberries, be sure to rinse
2 lbs. of blackberries, raspberries or boysenberries (cooks choice)
1 lg. can crushed pineapple (if not using a fresh pineapple)
2+ c. sugar (depending on your desired sweetness)
1 tsp. cinnamon
2 c. pineapple juice
1/3 c. cornstarch (depending on thickness desired)

*Note: If you choose the whole spices (instead of the ground) then you need to steep the “spice tea” – simply add to pot of water (just enough for small amount of “tea”), boil for 15 min. or so and let cool. Then add this “spice tea” to the juice mixture.

1/4 – 1/2 tsp. allspice or 6-8 whole allspice*
1/4 – 1/2 tsp. cloves or 6-8 whole cloves*

If in Ecuador or a good So. American Market purchase these specifically for this drink:
1/2 bundle of spices for Colada Morada (5-6 orange leaves, 1 fistful each of lemon verbena and myrtle)*
1-2 ishpingo (Ecuadorian spice)*

4-5 Cinnamon sticks (optional)

Simmer berries in water. Let cool then mash and strain. Put berry liquid in a large pot. Add water at 1:1 ratio of water & juice. Add pineapple and pineapple juice. Mix well and heat thoroughly. Add sugar and spices or “spice tea” (adjust amounts to taste). Stir.

If using cornstarch place in a glass (I like to mix in a glass jar with a lid so I can shake it) of cold water. Stir and dissolve the cornstarch for about 5-10 minutes, allowing the Colada to thicken. When the juice mixture reaches simmer, add cornstarch mixture from previous step.

Mix well. Serve hot or cold. Serve with Guaguas de pan or soft dipping bread.
Makes 10+ servings.

Optional: Serve with cinnamon sticks (best if serving hot).

This is an Ecuadorian Recipe I translated from Spanish from GoEcuador.com:

INGREDIENTS (40 cups)

1 pound blackberries
1/2 pound of mortiño
10 orangettes
1/2 pineapple, chopped
1 pound strawberries
1/2 pound black flour
o maicena or cornstarch
3 sheets of orange
6 -10 leaves of lemon verbena
10 leaves of myrtle
6 cloves
10 sweet peppercorns
4 sticks cinnamon
1 ishpingo
1 1/2 pound of sugar
1/2 babaco

PREPARATION
Place in a pot with 2 liters of water all the spices (cinnamon, cloves, pepper, shiping). When water grass in about 15 minutes, add the lemon verbena leaves, myrtle, lemon, orange and leave for 5 minutes. CERN is water and carries it back to fire and without herbs.

Mix the cornstarch or flour 2 cups black in cold water until dissolved and mixed in the water in the fire, stirring constantly with a wooden spoon.

Station

In addition, the mortiño cook in 2 cups of water for 10 minutes, hovering and liquefies, add the juice to the previous preparation.

Wash berries and liquefied with half a cup of water, getting a thick juice that is added equally to the laundry. Do the same with orangettes laundry and let it boil for 15 minutes.

Chop diced pineapple, strawberries and babaco the end, we put in the wash, add sugar to taste and leave for 10 minutes. To serve, you can use a cup or jar and place raisins to taste. The drink can be taken hot or cold.

The translation leaves a little to be desired LOL

Below are videos of some of the traditional recipes. I could NOT find any in English but you can watch the preparation & use either recipe above. Either that, just enjoy their festivities and language. Their passion in making these dishes comes through. I couldn’t find any Ecuadorian videos on their festivities either, so I added a Mexican one in the States.