Ecuadorian Encebollado | GOYA Europa
Considered by many to be Ecuador's flagship dish, encebollado is a comforting, flavorful recipe rich in history.
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Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Peeler
- Colander
- Stove
- Skillet
- Wooden spoon
- Measuring cup
- Measuring spoon
- Ladle
- Mixing bowl
- Paper towel
- Serving bowl
- Plate
- Oven
Ingredients
- 500 grams de Cassava slices
- 500 grams of tuna
- 1 liter of water
- 1 large red onion, thinly sliced
- 1 celery stalk
- 1 peeled and chopped tomato
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 2 crushed garlic cloves
- 1 cumin teaspoon
- 2 lemon juice
- 2 tablespoons of oil
- 1 tablespoon of fresh cilantro
- 1 pinch of salt and pepper to taste
- 1 bag de GOYA Salty Plantain
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