Encebollado [SEP] country of origin
Encebollado
Encebollado (Spanish: "cooked with onions") is a fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's coastal region. It is served with boiled cassava and pickled red onion rings. A dressing of onion is prepared with fresh tomato and spices such as pepper or coriander leaves. It is commonly prepared with albacore, but tuna, billfish, or bonito may also be used. It may be served with ripe
- : Skoudehkaris
- : Mountain chicken, Fish broth
- : La Bandera ("The Flag"; rice, red beans, and meat (beef, chicken, pork, or fish), Sancocho
By country E.
- : Ikan Pepes
- : Encebollado, Fritada, Guatitas, Ceviche
- : Ful medames, kushari, molokhia, falafel (popular street food)
- : Pupusa
- : Succotash, Peppersoup
- : Zigini with injera, Gored gored
- : Verivorst with Mulgikapsad