Monday, March 1, 2010


DISCLAIMER: No iguanas, ketchup, or (alas) Ecuadorian grandmothers were involved in the making of this post. Tonight's new episode of Bourdain's "No Reservations" compelled me to pull out some home-style Ecuadorian recipes in my possession thanks to the daughter of an ex who spent a semester in Quito (Galadriel, affectionately known as G - the daughter, not the ex) . As I recall, G laughed at us silly adults when she learned we had made the first two recipes as one dish. Guess we were confused by her circles and arrows and recipe on the back. I've typed them up per her handwriting as best I can. Sweet girl; given to semicolons; might have confused teaspoons and tablespoons. Aguado de gallina G's annotation next to this says: "one of my faves; very typical dish (chicken and soup)" Photo from - check out this post for a more detailed recipe with additional mouth-watering step-by-step photos. G's recipe for Aguado de gallina 1 chicken peas (already cooked but not too soft) (almost more like lentils) 1 carrot, cut in cubes 1 pepper, cut in cubes onion garlic salt, pepper, bay leaf cooked rice 1 chicken boullion cube In a large saucepan make a refrito w/oil, onion, garlic; let everything fry a little and add water; when it is boiling, put in the pieces of chicken (well washed), the carrot, pepper, salt, bay leaf and pepper. When the chicken is cooked a bit add the peas; when all is cooked and tender, add the rice (already cooked). Add spices to taste. *Don't forget the boullion cube at the beginning. Serve hot. G's recipe for Locro de Papas G's annotation next to this says: "soup" (followed by a smiley face) Photo from - check out this post for a more detailed recipe and additional mouth-watering step-by-step photos. In a saucepan make a refrito with onion and oil; when the onion is browned, add water to boiling. When boiling, add sliced potatoes (in quarters), salt, pepper. Once the potatoes are soft, add crumbled cheese (wet cheese are best but mozz. is ok), milk and cilantro. Serve with pieces of avocado. Arrow next to this says: "What most ecuadorians do, and I think that it's yummy to cut the avocado into smaller pieces and put it in the soup, or mash it up." Estofado de Pescado (Fish Stew) 1 lb. of fish (white fish) 1 lb. cooked potatoes, quartered 1 tsp. butter sliced onion 2 tsp. oil 2 cups milk salt, pepper mustard (regular yellow, not dijon) Make a refrito w/the oil, butter, onion, adding mustard (and then add the rest of the ingredients). Add the fish (now in small pieces) and potatoes. Add the milk, salt & pepper to taste. Cook until the potatoes are soft. Add water during cooking if necessary. Serve over rice.

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