Encebollado

Encebollado is a typical dish from the south Ecuadorian coast, most likely from the provinces of Guayas and Manabi. In simple terms, the "encebollado" is a fish stew containing incurtida cassava and red onion. Juice (broth) of onion is made with tomato, condiments such as "pepper" and other species. Generally, the fish used to prepare the onion is albacore, but also frequently used tuna, billfish or others.

Features

This dish, usually served along with banana chips, popcorn or bread, is eaten usually in the morning, either for breakfast or mid morning. Also usually served for lunch. It is common that the dish is garnished with drops of lime and chili sauce (spicy Ecuadorian). Among the Ecuadorians is commonly attributed to the Encebollado's ability to mitigate the effects of a hangover caused by alcohol intake, this activity has become a collective urban ritual, which begins in the early hours of next day after a binge. It is believed that the origin of this dish dates back to when the colonial city of Santiago de Guayaquil was corrected during the heyday of the shipyard and its port, whose engineers and workers had long hours in building ships and galleons, and because that they were tired due to excessive physical effort. It is said that during the drinking of workers in times of holiday or break, were the black slaves who served as water carriers and cooks at the shipyard, which also had the invention of onions as a formula to ease what is known in Ecuador as a hangover.