Ecuador
Geography: Ecuador, about equal in area to Nevada, is in the northwest part of South America fronting on the Pacific. To the north is Colombia and to the east and south is Peru. Two high and parallel ranges of the Andes, traversing the country from north to south, are topped by tall volcanic peaks. The highest is Chimborazo at 6,272m. The Galápagos Islands (or Colón Archipelago: 7,845 sq km), in the Pacific Ocean about 600 mi (966 km) west of the South American mainland, became part of Ecuador in 1832.
Government: Republic.
History : The tribes in the northern highlands of Ecuador formed the Kingdom of Quito around 1000. It was absorbed, by conquest and marriage, into the Inca Empire. Spanish conquistador Francisco Pizarro conquered the land in 1532, and throughout the 17th century a Spanish colony thrived by exploitation of the Indians. The first revolt against Spain occurred in 1809. In 1819, Ecuador joined Venezuela, Colombia, and Panama in a confederacy known as Greater Colombia. When Greater Colombia collapsed in 1830, Ecuador became independent. Revolts and dictatorships followed; it had 48 presidents during the first 131 years of the republic. Conservatives ruled until the revolution of 1895 ushered in nearly a half century of Radical Liberal rule, during which the church was disestablished and freedom of worship, speech, and press was introduced. Although it was under military rule in the 1970s, the country did not experience the violence and repression characteristic of other Latin American military regimes. Its last 30 years of democracy, however, have been largely ineffectual because of a weak executive branch and a strong, fractious Congress. Peru invaded Ecuador in 1941 and seized a large tract of Ecuadoran territory in the disputed Amazon region. In 1981 and 1995 war broke out again. In May 1999, Ecuador and Peru signed a treaty ending the nearly 60-year border dispute.
Land area: 276,840 sq km - Population (2014 est.): 15,654,411, life expectancy: 76.36 - Capital (2011 est.): Quito 1.622 Largest cities: Guayaquil, 2.287 million (2011) Monetary unit: U.S. dollar - Languages: Spanish (Castillian) 93% (official), Quechua 4.1%, other indigenous 0.7%, foreign 2.2%
Ethnicity/race: mestizo (mixed Amerindian and white) 71.9%, Montubio 7.4%, Afroecuadorian 7.2%, Amerindian 7%, white 6.1%, other 0.4% (2010 census)
National Holiday: Independence Day, August 10 - Religion: Roman Catholic 95%, other 5% - Source: www.infoplease.com
Geography: Ecuador, about equal in area to Nevada, is in the northwest part of South America fronting on the Pacific. To the north is Colombia and to the east and south is Peru. Two high and parallel ranges of the Andes, traversing the country from north to south, are topped by tall volcanic peaks. The highest is Chimborazo at 6,272m. The Galápagos Islands (or Colón Archipelago: 7,845 sq km), in the Pacific Ocean about 600 mi (966 km) west of the South American mainland, became part of Ecuador in 1832.
Government: Republic.
History : The tribes in the northern highlands of Ecuador formed the Kingdom of Quito around 1000. It was absorbed, by conquest and marriage, into the Inca Empire. Spanish conquistador Francisco Pizarro conquered the land in 1532, and throughout the 17th century a Spanish colony thrived by exploitation of the Indians. The first revolt against Spain occurred in 1809. In 1819, Ecuador joined Venezuela, Colombia, and Panama in a confederacy known as Greater Colombia. When Greater Colombia collapsed in 1830, Ecuador became independent. Revolts and dictatorships followed; it had 48 presidents during the first 131 years of the republic. Conservatives ruled until the revolution of 1895 ushered in nearly a half century of Radical Liberal rule, during which the church was disestablished and freedom of worship, speech, and press was introduced. Although it was under military rule in the 1970s, the country did not experience the violence and repression characteristic of other Latin American military regimes. Its last 30 years of democracy, however, have been largely ineffectual because of a weak executive branch and a strong, fractious Congress. Peru invaded Ecuador in 1941 and seized a large tract of Ecuadoran territory in the disputed Amazon region. In 1981 and 1995 war broke out again. In May 1999, Ecuador and Peru signed a treaty ending the nearly 60-year border dispute.
Land area: 276,840 sq km - Population (2014 est.): 15,654,411, life expectancy: 76.36 - Capital (2011 est.): Quito 1.622 Largest cities: Guayaquil, 2.287 million (2011) Monetary unit: U.S. dollar - Languages: Spanish (Castillian) 93% (official), Quechua 4.1%, other indigenous 0.7%, foreign 2.2%
Ethnicity/race: mestizo (mixed Amerindian and white) 71.9%, Montubio 7.4%, Afroecuadorian 7.2%, Amerindian 7%, white 6.1%, other 0.4% (2010 census)
National Holiday: Independence Day, August 10 - Religion: Roman Catholic 95%, other 5% - Source: www.infoplease.com
Ecuador Cuisine
The diversity of habitats and regions in Ecuador is reflected by this country’s varied and delicious cuisine. Fresh seafood in many forms awaits those who visit the Pacific coast. Recipes from the high Andes have been developed and refined for thousands of years. The rainforests of the Amazon provide ingredients for several dishes and drinks, and each Ecuadorian town seems to have its own take on widespread recipes. The following are some of the common and important ingredients that go into Ecuadorian cuisine:
Potatoes: The potato evolved in the high Andes and this explains the hardy character of this important tuber. It has been one of the basic and most important crops for Andean peoples for literally thousands of years and plays a very important role in Ecuadorian dishes. In Ecuador, there are more than 200 varieties of potato and this tuber is often eaten with meals, especially in the mountains. A couple of the better known Ecuadorian recipes that put the focus on the potato are Llapingachos and Locro Soup.
Rice: Rice is another staple of Ecuadorian cuisine and was introduced by the Spanish. High yields and ease in cultivation make rice an important crop and food source in Ecuador as well as many parts of the world. It is typically eaten as a side dish but is also used as a principle ingredient for such recipes as Arroz con Pollo (Rice and Chicken).
Yuca: This important tuber is like the potato of the humid lowlands. Rich in starch, it acts as a basic source of food in the Amazonian lowlands and many other parts of the country. Most farms and gardens in the warm, low-lying parts of the country grow yuca. This tuber is typically boiled, fried, and used as a tasty side dish, and is also the main ingredient in Pan de Yuca (Yuca Bread).
Corn: Along with potatoes and yuca, corn is the other king crop of the Americas. Known as “Choclo” in Ecuador, this grain is used as an ingredient in soups, Humitas (corn tamales), and a variety of other dishes. This cherished food is also toasted, boiled, eaten as popcorn, and served on the cob.
Plantains and a wide variety of fruits: The tropical climate in the Ecuadorian lowlands is ideal for a huge variety of tropical fruits. Pineapple, bananas, plantains, guanabana, naranjilla, and other fruits are grown and eaten raw or used to make desserts and juices. Plantains are boiled, baked, or fried.
Chicken, beef, pork, and cuy: Well known meats are used in a number of Ecuadorian dishes while cuy (guinea pig) is a delicacy from the Andes that is generally reserved for special occasions and eaten by curious tourists. source: www.destinationecuador.com
The diversity of habitats and regions in Ecuador is reflected by this country’s varied and delicious cuisine. Fresh seafood in many forms awaits those who visit the Pacific coast. Recipes from the high Andes have been developed and refined for thousands of years. The rainforests of the Amazon provide ingredients for several dishes and drinks, and each Ecuadorian town seems to have its own take on widespread recipes. The following are some of the common and important ingredients that go into Ecuadorian cuisine:
Potatoes: The potato evolved in the high Andes and this explains the hardy character of this important tuber. It has been one of the basic and most important crops for Andean peoples for literally thousands of years and plays a very important role in Ecuadorian dishes. In Ecuador, there are more than 200 varieties of potato and this tuber is often eaten with meals, especially in the mountains. A couple of the better known Ecuadorian recipes that put the focus on the potato are Llapingachos and Locro Soup.
Rice: Rice is another staple of Ecuadorian cuisine and was introduced by the Spanish. High yields and ease in cultivation make rice an important crop and food source in Ecuador as well as many parts of the world. It is typically eaten as a side dish but is also used as a principle ingredient for such recipes as Arroz con Pollo (Rice and Chicken).
Yuca: This important tuber is like the potato of the humid lowlands. Rich in starch, it acts as a basic source of food in the Amazonian lowlands and many other parts of the country. Most farms and gardens in the warm, low-lying parts of the country grow yuca. This tuber is typically boiled, fried, and used as a tasty side dish, and is also the main ingredient in Pan de Yuca (Yuca Bread).
Corn: Along with potatoes and yuca, corn is the other king crop of the Americas. Known as “Choclo” in Ecuador, this grain is used as an ingredient in soups, Humitas (corn tamales), and a variety of other dishes. This cherished food is also toasted, boiled, eaten as popcorn, and served on the cob.
Plantains and a wide variety of fruits: The tropical climate in the Ecuadorian lowlands is ideal for a huge variety of tropical fruits. Pineapple, bananas, plantains, guanabana, naranjilla, and other fruits are grown and eaten raw or used to make desserts and juices. Plantains are boiled, baked, or fried.
Chicken, beef, pork, and cuy: Well known meats are used in a number of Ecuadorian dishes while cuy (guinea pig) is a delicacy from the Andes that is generally reserved for special occasions and eaten by curious tourists. source: www.destinationecuador.com