Reynolds2

Reynolds2

*Ceviche*

Ceviche is a citrus marinated seafood salad. The marinade is usually made with lemons, limes, or other citrus fruits. It is sometimes made with raw fish, shrip, octopus, squid, or tuna.
 * En Cebollado*

Encebollado is a seafood dish. It is pieces of fish in a soupy sauce. The fish is usually a tuna, bonito, or albacora. It also has many seasonings. Bolon de Verde means big green ball. A bolon de verde is made by boiling peeled green bananas, then mash them with eggs, onion, salt and a little bit of milk. Then mixing until you get a uniform pastry. Before forming the balls, for more taste you can add fried pork. *Guanta* Guanta is an animal that lives in the Amazon of Ecuador. It is a pig sort of animal. Natives of this area trap and cook the Guanta for food.
 * Bolon De Verde*
 * Empanada*

Empanada is translated into English as "turn-over". They are typically stuffed with meat, chicken, green beans, small carrots, and a vegetable sauce. They can also be filled with cheese.

*Aji*

Aji is almost always put on the table with a meal. It is kind of like salt and pepper to the Americans. It is a pepper and because most Ecuadorian food is mild, it is used to spice almost everything up.

*Plantain*

Plantains are different then regular bananas. Plantains are a cooking fruit. They are firmer then regular bananas and have less sugar content.

*Platanos*

Platano is the spanish word for banana. Platanos are just regular bananas and are typically used for dessert. Ecuador is the biggest exporter of bananas.

*Chifles*

Chifles are deep fried green plantains. They have been peeled and thinly sliced into chips. They are so popular in Ecuador that they can be compared to Americans eating potato chips.

*Humitas*  Humitas are small cakes made of milled sweet corn, eggs. They are filled with cheese and fried onions and are covered with a corn leaf and then steam cooked.

*Lechon*

Lechon is the spanish word for suckling pig. The process of //lechón// involves a whole pig or piglet, chicken, or cattle or calf being slowly roasted over a charcoal fire.


 * The information on this page from source 6 and wikipedia