Ecuador has an amazing variety of ingredients, from tropical fruits to root vegetables, reflecting the extraordinary diversity of its geography and climate. We start this meal with an Ecuadorian coastal favourite, refreshing citrus-marinated prawn ceviche complemented with a delicious tomato chilli sauce called aji de tomate.
For the main we head to the highlands with pork cooked in annatto oil and spices served with a variety of traditional accompaniments: potato cakes called llapingachos, pickled onions and avocado. Finally we’ve got figs in a dark sugar syrup (dulce de higos in Spanish) which are traditionally served with fresh cheese, ricotta being the best substitute you can find here.
ANNATTO SEEDS: annatto
PORK GROUND SPICES: cumin, black pepper, coriander leaf, Mexican oregano, garlic, panca chilli, onion
PRAWN SPICES: coriander leaf, black pepper, red bell pepper, panca chilli flakes, mango powder
GARLIC SALT: garlic, salt
AJI BLEND: piquin chilli, red bell pepper
LLAPINGACHOS BLEND: chives, onion, black pepper
SYRUP SPICES: cinnamon, allspice, cloves