Ecuador Travel
Caldo de corroncho

Caldo de corroncho

Caldo de pez de agua dulce (freshwater fish broth)

Zamora Chinchipe

Is the land of gratitude, for its abundance of food and products, where the preparation of each dish becomes an ancient ritual of the local communities.

Useful Data

The region Located in the South of the Amazon, its capital is Zamora, land of birds and waterfalls. This region is part of the Podocarpus national park, declared a biosphere reserve by UNESCO along with other protected areas in this zone.

Weather The average temperature is 24° c with relative humidity of 86%.

Zamora Chinchipe

Caldo nutritivo de origen prehispánico. Una de las preparaciones consiste en condimentar el pescado y hervirlo hasta que se concentre su sabor, luego se añade maní y huevo; se sirve con yuca o plátano verde.

The corroncho is a fish that lives in rivers of fresh water especially in areas of increased flow, as the bombuscaro. The men fish it manually since they are attached to rocks, in the afternoon when the sun sets.

Its history goes back to the Shuar communities, they used to prepare it for festivities and rituals, it can be tasted in Zamora and Yantzaza, El Pangui Nangaritza.

Caldo de pescado de agua dulce (Freshwater fish broth), served with cassava, banana or plaintains.

Caldo de corroncho

Traditional drink

Licor Siete Pingas This liqueur is made with seven ingredients, bull nerves, beef calf, tropical fruits, aromatic herbs and a secret ingredient with cane liquor.

Caldo de corroncho

Other typical dishes of the region

Ayampaco

It’s a wrap of pre-hispanic origin, present in the Center and South of the Amazon; to prepare it, the chicken or fish is placed on the bijao, banana, palm trees…

Maito fish fillet

It’s a wrap of Pre-hispanic origin, with river fish (catfish, bocachico, tambaqui, pintadillo) wrapped in bijao, banana, palms or shiguango leaves tied in with a natural fiber and cooked in…

Uchumanka

From Pre-hispanic origin. It’s a spicy soup with fish or smoked chicken and chili, which is complemented with patas muyo, palmito and kallamba (wild mushrooms). It is served with cassava,…

Fish Maito

From Pre-hispanic origin.The word mayto means wrapped. To prepare it, is recommended to use five bijao leaves and put them to fire to make them flexible. SThe fish is placed…

Casabe de yuca

Its origin is Pre-hispanic, and it is about consistent cassava tortillas. The siekopaai and sionas native women are in charge of its preparation, which is meticulous; First the cassava is…

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