Encebollado
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[[Image: |thumb|300px|Typical EcuadorianEncebollado. this tipical plate can be served with pop corn, breath.]]
Encebollado is a famous plate in Ecuador, and well known for its delicious flavor.
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[edit] Encebollado's History
Encebollado is a very popular plate because people eats it after a hangover. is very famous in Ecuador´s costa and in others provinces. In this way,Encebollado became a typical Ecuadorian plate enjoyed not only by its inhabitants, but also by peolple from others contries.
[edit] Ingredients
- 1 lb yuca
- 3 tb olive oil
- 1 white onion; diced
- 4 plum tomatoes; diced
- 6 cloves garlic; finely
- 1 ga fish stock
- 1 1/2 lb tuna; cut in 2" pieces
- 5 sprigs parsley; coarsely
- 1 bn cilantro
- 1 red onion; thinly sliced
- 6 limes
[edit] How to cook
1. yuca in a large stockpot and add water to cover. 2.put in a boil a simmer for 30 min. 3.in a separate boil with oil. 4.add the onion and the tomatoes and cook for 10min. 5 Decrease the heat to low and simmer for 20 minutes. 6.Add the tuna and yuca and cook for 5 minutes. 7.Stir in the parsley and cilantro and season to taste with salt and pepper. 8. Float some of the red onion slices on the surface of each soup. 9. Squeeze lime juice over the onions and sprinkle the corn nuts over the onions and tomatoes. Serve with the remaining lime wedges on the side.
[edit] Restaurants
a list of famous restaurants in Ecuador which serve Encebollado:
- Pez Azul
- Pique y Pase
- La Canoa
- La Patria
- Ceviches Rumiñahui
- Los Arbolitos
- La lojanita
[edit] References
Common cultural knowledge. http://recipes.chef2chef.net/recipe-archive/53/281364.shtml http://www.geocities.com/napavalley/1155/recetas/fencebol.html http://backecuador.wordpress.com/2006/11/12/encebollado/
