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Archive for March 2008 – Page 2

Fanesca ecuatoriana or Ecuadorian Easter soup

17 March 2008
Fanesca ecuatoriana or Ecuadorian Easter soup

Fanesca is an Ecuadorian soup or stew made only during Easter, it is made with bacalao, squash, fava beans, chochos, corn, peas, porotos or fresh beans, rice, onions, garlic, cumin, achiote, peanuts, milk, cream and cheese.

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Pernil lojano or roasted pork loin

12 March 2008
Pernil ecuatoriano

Pernil is pork marinated in a sauce of bitter orange juice, onion, garlic, achiote, cloves, cinnamon, cumin and panela and slow roasted in the oven for several hours.

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Papas doradas en mantequilla or Aunt Eliane’s whole potatoes sautéed in butter

11 March 2008
Potatoes sauteed in butter

Recipe for whole potatoes sautéed in butter until golden brown

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Cebollas encurtidas or pickled onions

10 March 2008
Curtida encurtidas

Cebollas encurtidas are Ecuadorian pickled red onions

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Aji de tomate de árbol or tree tomato hot sauce

10 March 2008
Tree tomato aji

Tree tomato aji is a very tasty hot sauce made from tree tomatoes or tamarillos, hot peppers, onion, cilantro and lime juice.

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Aguacate relleno con atun or avocado stuffed with tuna salad

7 March 2008
Avocado stuffed with tuna salad

Avocados stuffed with tuna, peas, corn, carrots, hardboiled egg, tomato, parsley, and salsa rosada.

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Salsa rosada

7 March 2008
Salsa rosada

Salsa rosada, also known as golf sauce, is a mix of mayonnaise and ketchup

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