Ecuadorian Arepas Food
ECUADOREAN AREPAS
These wonderful corncakes are served at Bolivar with a little creme fraiche and salt and pepper. Such a treat!
Provided by Chef Kate
Categories Lunch/Snacks
Time 50m
Yield 25 arepas
Number Of Ingredients 11
Steps:
- In a food processor or blender, process the corn, melted butter, egg and milk until pureed.
- Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).
- Let the mixture stand at room temperature for twenty minutes.
- Add the cheese and incorporate them into the batter.
- Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
- Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
- Serve immediately, with creme fraiche for dipping.
Nutrition Facts : Calories 79.4, Fat 3.9, SaturatedFat 2, Cholesterol 15.4, Sodium 26.7, Carbohydrate 10.2, Fiber 0.9, Sugar 1, Protein 2.1
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- Locro de Papa. Little fact about me: I dig potatoes. So, naturally, locro de papa (Ecuadorian potato soup) is a favorite of mine. It’s basically your standard potato soup with a seriously delicious twist: Ecuadorian cheese and avocado.
- Pan de Yuca. Move aside, nasty McDonald’s breakfast meals. Instead of stopping at a McDonald’s to fill up during those long road trips, Ecuadorians stop at little joints that serve pan de yuca and yogurt for breakfast.
- Fruit batidos. Ecuadorians make a mean milkshake. When ordering, don’t make the mistake of ordering a “milkshake,” or they’ll make the “American milkshake” with ice cream (definitely not what you want).
- Patacones con Queso. Patacones (fried green Ecuadorian plantains) are a staple of Ecuadorian diets everywhere. You’ll find them as a delicious appetizer at most traditional restaurants, and the cheese is the proverbial cherry on top.
- Ceviche. Whether you’re a fan of fish, lobster, shrimp, chicken, meat, or even just veggies, ceviche can be a thing for you. Typically, it’s made of raw fish cured in citrus (absolutely perfect for lunch or dinner after a beach day), accompanied with sweet potato, plantains, or avocado.
- Canelazo. We definitely weren’t going to skip over the trademark Ecuadorian liqueur. Popular in the highlands (where it actually sometimes gets kinda cold), this drink is a mix of aguardiente (sugar cane alcohol), sugar, and agua de canela (water with cinnamon).
- Humitas. Who doesn’t love tamales? Humitas are basically Ecuadorian corn tamales and the recipe for them dates back to ancient times. Ingredients in the tamales vary by region, town, and family, but you’ll always find ground corn, eggs, and onions in them.
- Manjar de Leche. Manjar de Leche, known as dulce de leche in other Spanish-speaking parts of the world, is one of the biggest desserts in Latin America.
- Cuaker. A popular drink amongst Ecuadorian children, cuaker is not only super healthy (it’s made from oats!) , but it’s also a really cool spin on your classic porridge breakfast.
- Ecuadorian Arepas. This flatbread made of maize or flour, popular in parts of South America, is often filled with meat, tomatoes, eggs, cheese, shrimp, or fish.
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