Ecuador Travel
Maito fish fillet

Maito fish fillet

Fusion of flavor and aroma

Napo

The maito is part of the cultural identity of the Amazon. Its shape comes from ancient gastronomy in which dishes wrapped in leaves of Amazonian plants were popular.

Useful Data

The region Located to the northeast of the Amazon region, its capital is tena. This region is part of the Sumaco National Park and Antisana Ecological Reserve.

Weather He is characterized by average temperatures of 22° C to 26 ° C relative humidity 93% above average.

Napo

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 firewood.

For its preparation we use products grown by the Chagramamas (the farm woman) like cassava, banana, ticazo, garabato yuyo, chontacuro, Chinese potato, white cocoa and chili or legs uchu, which compliments the dish.

The wrap technique has been used since ancient times in the Amazon, to facilitate the preparation in the days of fishing and hunting. This technique allows to merge the scents of the ingredients and the wrapped leaves, giving a unique flavour. This dish can be found in traditional restaurants in the province.

Fish fillet wrapped in bijao leaves, served with cassava, palmito and garabato yuyo.

Maito fish fillet

Traditional drink

Guayusa tea This drink has an ancestral link to Amazonian nationalities. It’s preapared with native tree of guayusa leaves with lemon, sugar or brown sugar.

Maito fish fillet

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…

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…

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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…

Caldo de corroncho

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…

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