Welcome to the summary page for FabulousFusionFood's Ecuadorian recipes, part of South America. This page provides links to all the Ecuadorian recipes presented on this site, with 29 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

Ecuador, officially the Republic of Ecuador, (República del Ecuador (Spanish)) is a country in northwestern South America. The country's capital is Quito and its largest city is Guayaquil.

Ecuadorian cuisine is diverse, varying with the altitude, associated agricultural conditions, and ethnic/racial communities. Most regions in Ecuador follow the traditional three-course meal of soup, a course that includes rice and a protein, and then dessert and coffee to finish.

Ecuador, officially the Republic of Ecuador, (República del Ecuador in Spanish) is a country in northwestern South America, bordered by Colombia on the north, Peru on the east and south, and the Pacific Ocean on the west. Ecuador also includes the Galápagos Islands in the Pacific, about 1,000 kilometres west of the mainland. The country's capital is Quito and its largest city is Guayaquil.

The territories of modern-day Ecuador were once home to a variety of indigenous peoples that were gradually incorporated into the Inca Empire during the 15th century. The territory was colonized by Spanish Empire during the 16th century, achieving independence in 1820 as part of Gran Colombia, from which it emerged as a sovereign state in 1830. The legacy of both empires is reflected in Ecuador's ethnically diverse population, with most of its 17.8 million people being mestizos, followed by large minorities of Europeans, Native American, African, and Asian descendants. Spanish is the official language spoken by a majority of the population, although 13 native languages are also recognized, including Quechua and Shuar.

Ecuador is a representative democratic presidential republic and a developing country[21] whose economy is highly dependent on exports of commodities, primarily petroleum and agricultural products. The country is a founding member of the United Nations, Organization of American States, Mercosur, PROSUR, and the Non-Aligned Movement. According to the Center for Economic and Policy Research, between 2006 and 2016, poverty decreased from 36.7% to 22.5% and annual per capita GDP growth was 1.5 percent (as compared to 0.6 percent over the prior two decades). At the same time, the country's Gini index of economic inequality improved from 0.55 to 0.47.

One of 17 megadiverse countries in the world, Ecuador hosts many endemic plants and animals, such as those of the Galápagos Islands. In recognition of its unique ecological heritage, the new constitution of 2008 is the first in the world to recognize legally enforceable rights of nature.

The country's name means 'Equator' in Spanish, truncated from the Spanish official name, República del Ecuador (lit. 'Republic of the Equator'), derived from the former Ecuador Department of Gran Colombia established in 1824 as a division of the former territory of the Royal Audience of Quito. Quito, which remained the capital of the department and republic, is located only about 40 kilometers (25 mi), 1⁄4 of a degree, south of the equator.

Food and Cuisine:

Ecuadorian cuisine is diverse, varying with the altitude, associated agricultural conditions, and ethnic/racial communities. Most regions in Ecuador follow the traditional three-course meal of soup, a course that includes rice and a protein, and then dessert and coffee to finish.

In the coastal region, seafood is very popular, with fish, shrimp, and ceviche being an integral part of the diet. Beef is also notably consumed in the coastal region, traditional dishes are churrasco and arroz con menestra y carne asada (rice with beans and grilled beef) served with fried plantain. The latter is an emblematic dish of the city of Guayaquil. Meat based dishes have their origins in the cattle ranching culture of the Montubio people.

Ceviche is an indispensable coastal dish with pre-incan origins. It is often served with fried plantain (chifles or patacones), popcorn, or tostado. Plantain- and peanut-based dishes are quite frequent in the coastal region reflecting the West African roots of many of its citizens. Encocados (dishes that contain a coconut sauce) are also very popular in the northern coast centering around the city of Esmeraldas. The coast is also a leading producer of bananas, cocoa beans (to make chocolate), shrimp, tilapia, mango, and passion fruit, among other products.

Pan de yuca, analogous with the Brazilian pão de queijo, is served with 'yogur pers' and is often eaten as a snack in many coastal cities. Its origin comes from the Persian and Middle Eastern populations that settled the coast.

In the highland region, various dishes of pork, chicken, and cuy (guinea pig) are popular and are served with a variety of grains (especially rice and mote) or potatoes.[206] The consumption of 'Cuy' or Guinea Pig, de rigueur in mostly indigenous communities, reflects the predominantly native character of the highlands. Considered a delicacy it is often characterized as having a mild pork flavour.