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Ecuadorian Coastal Foodways

La Costa

Regional

The Pacific lowland: Guayas, Manabí, Esmeraldas, Santa Elena, El Oro, Los Ríos and Santo Domingo de los Tsáchilas. PLANTAIN in every form — green as patacones, bolón and chifles, ripe as maduro — with RICE at nearly every meal, cassava, peanut (used savoury and thickening, not as a snack), coconut, maize, and an enormous seafood supply from the cold Humboldt water and the mangrove estuaries. Also CACAO and banana, the two crops that built the modern economy. ⚠ GUAYAQUIL AND MANABÍ ARE NOT THE SAME KITCHEN: Manabí is the peanut-and-corn heartland and says so loudly.

Atlas — where and when

Where in the world

Communities and languages

Languages: Spanish

Related foodways

This foodway relates to

  • related to Caribbean possible

    The coconut-and-plantain kitchen of Esmeraldas parallels Caribbean practice; a shared African-diaspora inheritance is probable and the direct route is not documented.

Recorded as relating to this foodway

Regional cuisines

Recipes

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