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Encebollado: Sopa Ecuatoriana Tradicional

modulo 6 de ingles

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Lissette Valdez
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12 vistas66 páginas

Encebollado: Sopa Ecuatoriana Tradicional

modulo 6 de ingles

Cargado por

Lissette Valdez
Derechos de autor
© All Rights Reserved
Nos tomamos en serio los derechos de los contenidos. Si sospechas que se trata de tu contenido, reclámalo aquí.
Formatos disponibles
Descarga como DOCX, PDF, TXT o lee en línea desde Scribd

ECUADORIAN FISH SOUP WITH LIME PICKLE ONIONS

“ENCEBOLLADO”

Encebollado is an Ecuadorian traditional dish, loved by almost


everyone, this dish is said to be born in the coast region, near Guayas
province or Los Ríos Province, even though we don´t have concrete
proof yet, there are many stories about its origin, one story says that
it was born with the fisherman on sea, and other story says that the
black slaves who cooked on the sea port made it for the fisherman toe
at when they return to sea very early in the morning.

One thing we all agree on is its reasonable price, great flavour and
the healing qualities attributed to it. This is considered one of the
most important dishes in our country’s gastronomy.

Encebollado is a fish soup, in which some of its main ingredients are


yucca and red onion. The juicy part of the soup is elaborated with
tomatoes, green pepper, onions and garlic blended together, some
species like powdered chilli pepper, cumin and other secret
condiments. Generally, the fish used to make this dish is albacore, but
in need, you can also use tuna or billfish.

This dish is usually accompanied by plantain chips also known as


“chifles”, popcorn or bread. And it is served as breakfast, noon, or
even for lunch.
It is very common that people add lemon drops, chilli sauce, ketchup
and mustard to it before they eat it.

It is being said that this soup can heal you from bad hangovers and
has become a ritual to have an encebollado the morning after a night
out.

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