Encebollado

Encebollado is a traditional Ecuadorian dish typically consumed as a hearty breakfast or lunch. The name 'encebollado' translates to 'onioned' in English, referring to the generous use of pickled red onions in the dish.

Ingredients and Preparation

The primary ingredient in encebollado is tuna, although other types of fish can also be used. The fish is cooked and then shredded, after which it is added to a broth made from yuca, also known as cassava, and various spices. The dish is then topped with a generous serving of pickled red onions, hence the name 'encebollado'. Other common additions include tomatoes, cilantro, and sometimes even popcorn or plantain chips.

Cultural Significance

Encebollado is often referred to as a 'hangover cure' in Ecuadorian culture. It is commonly consumed after a night of heavy drinking due to its hearty nature and the belief that it helps to alleviate the symptoms of a hangover. The dish is so popular that there are even restaurants and food stalls in Ecuador that specialize in encebollado, known as 'encebolladerías'.

Variations

While the basic recipe for encebollado remains the same, there are regional variations throughout Ecuador. Some versions may include additional ingredients such as bell peppers or peas, while others may use different types of fish. Despite these variations, the core elements of the dish - tuna, yuca, and pickled onions - remain consistent.

See Also

• Ecuadorian cuisine
• List of soups
• List of fish dishes