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Triptico Ingles

This document provides a recipe for preparing Encebollado, a traditional Ecuadorian dish made with tuna, yucca, tomato, onion, and spices. The recipe calls for cooking tuna in a broth for 15 minutes, then removing the fish and straining the broth. Yucca is boiled separately then mixed with the strained broth, flaked tuna, and sautéed onion and tomato. Optionally, the strained broth can be blended and added back to the final dish for more flavor. Encebollado is served as a hangover cure or comfort food, often accompanied by popcorn, fried plantains or roasted corn.

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britany vaca
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23 views2 pages

Triptico Ingles

This document provides a recipe for preparing Encebollado, a traditional Ecuadorian dish made with tuna, yucca, tomato, onion, and spices. The recipe calls for cooking tuna in a broth for 15 minutes, then removing the fish and straining the broth. Yucca is boiled separately then mixed with the strained broth, flaked tuna, and sautéed onion and tomato. Optionally, the strained broth can be blended and added back to the final dish for more flavor. Encebollado is served as a hangover cure or comfort food, often accompanied by popcorn, fried plantains or roasted corn.

Uploaded by

britany vaca
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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UE “ALFREDO BOADA ESPIN”

When the water starts to boil,


S
add the tuna. Cook over FINAL WORK PROJECT 7
Strain the broth where the fish
medium heat for approximately
was cooked. Add the mashed
15 minutes. Remove the fish
yucca and the sliced tuna.
from the broth and reserve.
Rectify the salt and heat until NAME: Brithany Vaca
the Ecuadorian onion is ready to GRADE: 10mo “A”
serve.
Tip: If you want to add more MATTER: ENGLISH
consistency and flavor, blend DATE:25/06/2021
what you set aside from the broth
Peel the yucca and cut it into when you strain it. Then,
incorporate it into the final
medium sticks. In a bowl, cook the TRADITIONAL FOODS
preparation.
yuca with salt. When it is tender
when pierced with a knife, turn off OF ECUADOR
the heat.
PREPARATION INGREDIENTS ENCEBOLLADO
Chop the tomatoes and 1 kilogram of tuna or albacore Encebollado is a dish that is
onion. Cook a rehash with these 1 kilogram of cassava cooked mainly to relieve
2 ingredients and add the cumin, 2 tablespoons of oil hangovers and is also
chili and salt. 2 tomatoes called chuchaqui in
1 red onion Ecuador. Encebollado is a
1 teaspoon ground fish-based broth (white
paprika tuna), which also contains
2 teaspoons ground cumin yucca, tomato, onion,
8 cups of water (1920 milliliters) pepper and other
5 branches of coriander or ingredients. This dish is
cilantro usually served with
Add the water and the
popcorn, chifles (thin strips
coriander branches in the same
of fried green plantain),
pot where you made the fry to
tostado (roasted corn), or
start with your fish broth.
bread. You cannot miss this
Tip: If you can' t get coriander,
traditional dish during your
you can replace it with parsley,
but the flavor will not be the stay in the country.
same.

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