Muffins recipes

National dish of Ecuador

flag of Ecuador

  • Independence: 16. 2. 1830
  • Capital: Quito
  • Official language: Spanish
  • Population: 15 223 680
  • Area: 283 520 km2
  • International code: EC
  • Currency: United States dollar (USD)
map of Ecuador



  • 2 lbs fresh tuna
  • 1 lb yuca, fresh or frozen
  • 2 tbs sunflower oil
  • 2 tomatoes, diced
  • ½ red onion, diced
  • 1 teaspoon chili powder
  • 2 teaspoons ground cumin
  • 8 cups of water
  • 5 cilantro sprigs
  • Salt to taste
Encebollado is national food (dish) of Ecuador


Heat the oil on medium heat to make a refrito with diced onion, tomato, cumin, chili powder and salt. Add the water and cilantro springs, bring to a boil. Add the tuna and cook for until the tuna is fully cooked, about 15 minutes. Drain the tuna and keep the broth to cook the yuca. Separate or break the tuna into small to medium size pieces. Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca. Take the yuca from the broth, remove the strings and cut into bite size chunks. Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed. Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa, if desired can also be served with avocado slices and extra lime slices.


Encebollado (Spanish: cooked with onions) is a fish stew from Ecuador, regarded as a national dish. It is served with boiled cassava and pickled red onion rings. A dressing of onion is prepared with fresh tomato and spices such as pepper or coriander leaves. It is commonly prepared with albacore, but also tuna, billfish, or bonito. It may be served with ripe avocado. This dish, is usually served with banana chips, plantains, popcorn, or bread as side dishes; it is sold by peddlers either as breakfast, a mid-morning snack, or for lunch. It may be garnished with lime juice and chili sauce.

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