GUAYAQUIL´S TYPICAL FOOD.

Michelle Guanotoa

• Guayaquil’s typical foodincludes mostly seafooddishes suchas encebollado, cevicheand pescado encocado.But the most traditionaldish of Guayaquil is Arrozcon Menestra y CarneAsada (Rice with lentilsand grilled beef).

• Duringbreakfast, Patacones andBolon de Verde play a bigrole. Pan de yuca is atypical snack in Guayaquil.

• The Food is heavilyinfluenced by the diversityof Guayaquil's ethnicgroups which includesItalian, Spanish andEastern African origins

PESCADO ENCOCADO OR FISH WITH COCONUT SAUCE

Pescado encocado or fish with coconut sauce is an

Ecuadorian coastal dish of fish seasoned with citrus

and spices and then cooked in a sauce of cilantro,

onions, tomatoes, bell peppers and coconut milk.

Ingredients2 ½ lbs corvina, cut in medium size chunks¼ cup lime juice, from about 2 limesJuice from 2 oranges4 garlic cloves, crushed1 tsp cumin powder1 tsp paprika1 tsp ground coriander seeds2 tbs olive oil1 medium sized onion, diced2 bell peppers, diced4 roma tomatoes, peeled and chopped14 oz can of coconut milk3 tbs cilantro, finely choppedSalt to taste

• Instructions

• Mix the lime juice, orange juice, crushed garlic, cumin, paprika,coriander powder and salt in a small bowl.

• Marinate the fish chunks for 1 - 2 hours.

• Heat the oil to prepare a refrito or base for the sauce, add theonions, tomatoes, bell peppers and salt, cook for about 5 minutes onmedium heat.

• Add the coconut milk to the refrito, mix it in well and cook for about10 minutes, if you prefer a thicker sauce you can thicken the sauceby adding ½ tsp of tapioca starch or corn starch.

• Add the fish fillets, cover partially and let simmer for about 20-25minutes.

• Sprinkle with cilantro and serve with rice and fried ripe plantains.