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Chifle
Chifles, fried plantain chips, are a side dish, snack food, or finger food of Ecuador, Thailand and northern Peru. In Ecuador The cuisine of Ecuador is based on different uses of fried bananas, such as the chifle, which serves as a companion in the Ecuadorian breakfast. The chifle is consumed in hot soups like encebollado and in cold soups like ceviche. In Ecuador there is the salt and sweet chifle with Banchis as main brands for the city of Quito and Tortolines de inalecsa that covers the Guayaquil market consuming many of other brands throughout the country. Process An incision is made in the peel the full length of the plantain, and the peel is removed by hand. The plantains are immediately placed in salt water. Then the plantain is cut into thin slices, either across (round slices, like chips), or lengthwise (strips). The plantain slices are cooked in hot oil until golden and crispy. Then they are seasoned with salt. A more crispy variety of chifle is prepare ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Chips
Banana chips (sometimes called banana crisps) are deep-fried or dried, generally crispy slices of bananas. They are usually made from firmer, starchier banana varieties ("cooking bananas" or plantains) like the Saba and Nendran cultivars. They can be sweet or savory, and can be covered with sugar, honey, salt, or various spices. Banana chips are the only processed banana product with significant international trade. The main exporter of banana chips worldwide is the Philippines. Export markets for banana chips are also established in Thailand and Indonesia. Fried Fried banana chips are usually produced from under-ripe banana slices deep-fried in sunflower oil or coconut oil. These chips are dry (like potato chips), contain about 4% water (table), and can be salted, spiced, sugar coated or jaggery coated. Sometimes banana flavoring is added. If ripe dessert bananas are used, they come out soggy. They are used for desserts, not for dry chips. Dried Some varieties of banana chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plantain (cooking)
Cooking bananas are banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains (/ˈplæntɪn/, /plænˈteɪn/, /ˈplɑːntɪn/) or green bananas. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cultivars belonging to the AAB group, while cooking bananas are any cultivars belonging to List of banana cultivars, AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca, ''Musa'' × ''paradisiaca''. Fe'i bananas (''Musa'' × ''troglodytarum'') from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tostones
Tostones (, from the Spanish verb ''tostar'' which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'', Puerto Rico, Jamaica, Nicaragua, Cuba, Florida, Honduras and Venezuela, they are also known as ''tachinos'' or ''chatinos'' (Cuba), ''platano frito'' or ''frito verde'' (Dominican Republic), ''bannann peze'' (Haiti), ''patacones'' (in Panama, Venezuela, Colombia, Costa Rica, Peru, and Ecuador) and, sometimes, ''patacón pisao'' in Colombia. Preparation Green (unripe) plantains are peeled, sliced length-wise, diagonally, or width-wise, and then fried twice. The raw slices of plantains are fried for one to two minutes on each side until they are golden in color, and removed and patted to remove excess cooking oil. Afterward, they are pounded flat with a hinged utensil made for the task, called a ''tostonera'', or less conveniently with any kitchen utensil that has a large enough fl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tostones
Tostones (, from the Spanish verb ''tostar'' which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'', Puerto Rico, Jamaica, Nicaragua, Cuba, Florida, Honduras and Venezuela, they are also known as ''tachinos'' or ''chatinos'' (Cuba), ''platano frito'' or ''frito verde'' (Dominican Republic), ''bannann peze'' (Haiti), ''patacones'' (in Panama, Venezuela, Colombia, Costa Rica, Peru, and Ecuador) and, sometimes, ''patacón pisao'' in Colombia. Preparation Green (unripe) plantains are peeled, sliced length-wise, diagonally, or width-wise, and then fried twice. The raw slices of plantains are fried for one to two minutes on each side until they are golden in color, and removed and patted to remove excess cooking oil. Afterward, they are pounded flat with a hinged utensil made for the task, called a ''tostonera'', or less conveniently with any kitchen utensil that has a large enough fl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plantain Chips
Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia, where fried snacks are widely popular. In Indonesia it is called ''gorengan''. It is called ''alloco'' in Côte d'Ivoire and ''dodo'' in Western Nigeria, otherwise known as simply fried plantain in other parts of Nigeria. ''Kelewele'' is a fried spicy plantain or can be fried as a side dish for Red Red (African stewed black-eyed peas) and fish stew in Ghana. Fried plantain is also eaten in some countries in South America or the Caribbean where African influence is present. For example, in the Dominican Republic, Cuba and Puerto Rico, it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. This is also a common dish in Haiti, referred to as ''bannann peze'', and througho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encebollado
Encebollado (Spanish: ''cooked with onions'') is a fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's coastal region. 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 tuna, billfish, or bonito may also be used. It may be served with ripe avocado. It possibly originates from the Basque dish by the name of ''marmitako''. Encebollado is usually served with banana chips, plantains, or bread as side dishes. It may be garnished with lime juice and chili sauce. People in Ecuador eat it for breakfast, lunch, or dinner. Restaurants that sell only this dish start serving it in the early morning. See also * List of Ecuadorian dishes and foods * List of onion dishes This list consists of notable dishes and foods in which onion is used as a prima ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Chips Preparation
A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow upward in clusters near the top of the plant. Almost all modern edible seedless ( parthenocarp) bananas come from two wild species – '' Musa acuminata'' and '' Musa balbisiana''. The scientific names of most cultivated bananas are ''Musa acuminata'', ''Musa balbisiana'', and ''Musa'' × ''paradisiaca'' for the hybrid ''Musa acuminata'' × ''M. balbisiana'', depending on their genomic constitution. The old scientific name for this hybrid, ''Musa sapientum'', is no longer used. ''Mus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guayaquil
, motto = Por Guayaquil Independiente en, For Independent Guayaquil , image_map = , map_caption = , pushpin_map = Ecuador#South America , pushpin_relief = 1 , pushpin_map_caption = , pushpin_mapsize = , coordinates = , subdivision_type = Country , subdivision_name = Ecuador , subdivision_type1 = Province , subdivision_name1 = Guayas , subdivision_type2 = Canton , subdivision_name2 = Guayaquil , established_title = Spanish foundation , established_date = , founder = Francisco de Orellana , named_for = Guayas and Quil , established_title2 = Independence , established_date2 = , parts_type = Urban ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin American Cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land whose nations have varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice and beans are also staples in Latin American cuisine. Latin American beverages are just as distinct as their foods. Some of the beverages can even date back to the times of the Native Americans. Some popular beverages include coffee, mate, hibiscus tea, horchata, chicha, atole, cacao and aguas frescas. Desserts i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolivian Cuisine
Bolivian cuisine stems from the combination of Spanish cuisine with indigenous ingredients and Aymara traditions, among others, with later influences from Germans, Italians, French, and Arabs due to the arrival of immigrants from those countries. The traditional staples of Bolivian cuisine are corn, potatoes, quinoa and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, and meat, including beef, pork, and Chicken (food), chicken. Bolivian cuisine differs by geographical locations. In Western Bolivia in the Altiplano, due to the high, cold climate cuisine tends to use spices, whereas in the lowlands of Bolivia in the more Amazonian regions dishes consist of products abundant in the region: fruits, vegetables, fish and yuca. Influences Bolivian cuisine has been influenced by the Inca cuisine, Aymara people#Culture, Aymara cuisine, Spanish cuisine, and to a lesser extent the cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Peru
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe (Spanish cuisine, Italian cuisine); Asia (Japanese cuisine and Chinese cuisine); and Africa (Maghrebi cuisine and West African cuisine). Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (quinoa, kañiwa and kiwicha), and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers—have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gaston Acurio has become well known for ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ecuadorian Cuisine
Ecuadorian cuisine is diverse, varying with altitude, and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese. Beef, chicken, and seafood are popular in the coastal regions, especially ceviche, and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain. In the mountainous regions pork, chicken, beef and ''cuy'' (guinea pig) are popular and are often served with rice, maize, or potatoes. A popular street food in mountainous regions is ', consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include ' (green plantain slices fried in oil, mashed up, and then refried), ' (a pan-seared potato ball), and ' (a type of stew made from goat). A wide variety of fresh fruit is available, particularly at lower altitudes, including ', passionfruit, ', several types of bana ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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