Viche
Milenaria manabita soup
Manabi
Is one of the main provinces with higher fish production in Ecuador.
Useful Data
The region It is located to the North-Central of the country, facing the Pacific coast, its capital is Portoviejo. This region is located the Machalilla National Park, one of the ideal places for whale watching.
Weather Its temperature ranges from 15° C to 28° C and is determined by the presence of ocean currents.
From Pre-Hispanic origin. It is prepared with fried onions, peppers and garlic; then you add hot water and pumpkin (cut into cubes), beans, grated plantain balls and peanut paste dissolved in water to give it thickness; Finally, you add the fish.
The viche in Manabí is a gastronomic reference in the province; its consumption according to archaeological evidence, it dates back thousands of years in the Valdivia, Chorrera and Jama Coaque cultures. Its main characteristic is that the soup is made with products of the sea and land.
Usually, its prepared in homes on Sundays and consumed in Easter, to replace the fanesca. In addition, you can find it in huecas (local restaurant), markets and restaurants throughout Manabi.
Seafood soup-based peanut with vegetables in the province as: beans, squash, beans, corn, banana and ripe.
Traditional drink
Rompope Manabita It is a thick and very sweet drink made with eggs, sugar, nutmeg or cinnamon walnut and sugar cane liquor; you drink it as dessert or as an after-meal.
Other typical dishes of the region
Tigrillo
Plato de origen criollo, preparado con plátano verde majado (cocinado y aplastado) mezclado con huevo y queso, también se puede agregar chicharrón. Su historia proviene de los antepasados zarumeños, quienes…
Encocao
Dish of Creole origin. It is a stew with coconut milk, fish or other type of seafood; onion, pepper and fried garlic; then add coconut milk, boiled, then the fish…
Encebollado
Of contemporary origin, It is a hot soup with albacore, cassava, onion, and cilantro. It is served accompanied by chifles (fried plantains) and in some places with white rice and…
Encanutado de Bocachico
Dish of pre-Hispanic origin. It is a fish stew made in a soft or semi-hard cane; the “bocachico” is placed in a guadua cane (type of bamboo cane) seasoned with…
Seco de Chivo
From Creole origin. It is a stew with goat or sheep meat; pieces of meat are browned in a sauce of fried vegetables called refrito, then ferment liquid is incorporated…
Barbecue
The barbecue is a dish of contemporary origin. Santo Domingo de los Tsáchilas is one of the leading producers of beef in the country, due to its climatic characteristics; its…