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  • Name: Condo Camalle Andy Joel: Writing Ecuadorian Dish

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    Andy Condo
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    The document discusses the traditional Ecuadorian dish of Encebollado. It describes the main ingredients as Albacore fish and cassava that are cooked together with seasonings and tomatoes. Once cooked, the fish and cassava are crumbled while the broth is left. To serve, the crumbled fish and cassava are placed in a bowl and topped with chopped boiled onion and the hot reddish broth. Encebollado is commonly eaten on weekends in Ecuadorian families and is enjoyed throughout the country with various side dishes depending on the region.

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    Informe de Ecuador en Ingles

    Original Title

    ECUADORIAN DISH

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    The document discusses the traditional Ecuadorian dish of Encebollado. It describes the main ingredients as Albacore fish and cassava that are cooked together with seasonings and tomatoes. Once cooked, the fish and cassava are crumbled while the broth is left. To serve, the crumbled fish and cassava are placed in a bowl and topped with chopped boiled onion and the hot reddish broth. Encebollado is commonly eaten on weekends in Ecuadorian families and is enjoyed throughout the country with various side dishes depending on the region.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views1 page

    Name: Condo Camalle Andy Joel: Writing Ecuadorian Dish

    Uploaded by

    Andy Condo
    The document discusses the traditional Ecuadorian dish of Encebollado. It describes the main ingredients as Albacore fish and cassava that are cooked together with seasonings and tomatoes. Once cooked, the fish and cassava are crumbled while the broth is left. To serve, the crumbled fish and cassava are placed in a bowl and topped with chopped boiled onion and the hot reddish broth. Encebollado is commonly eaten on weekends in Ecuadorian families and is enjoyed throughout the country with various side dishes depending on the region.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Name: Condo Camalle Andy Joel

    Course: English III-IV

    NRC: 3232

    WRITING ECUADORIAN DISH

    THE ENCEBOLLADO

    Encebollado is a very traditional dish throughout Ecuador, generally in many Ecuadorian

    families it is consumed on weekends.

    Its preparation is a bit time consuming, its main ingredient is the fish called Albacore, the

    fish is cooked in water and seasonings are added, cassava, tomatoes, once cooked everything is

    sifted and only the broth is left, Albacore and cassava are crumbled. To serve the Encebollado,

    put it in a soup plate, first place the portion of fish and cassava, put chopped and boiled onion

    on top, and finally put the broth that should be hot and with a reddish color. It is a very delicious

    dish and in the Sierra it is eaten with popcorn and chifles, mustard, a little oil and pepper are

    also added. On the coast, Encebollado are eaten only with chifles and some people also eat with

    bread.

    No matter how you eat Encebollado, its flavor in any part of Ecuador is exquisite.

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