Ecuador
Encebollado
Tuna and yuca in cumin broth under a pile of pickled red onion. Ecuador's morning fix.
60 minTime
34 gProtein each
mildSpice
Make it your way
Grandma's wayTuna and yuca soup with pickled onion, Guayaquil style.
The original485kcalsame
34 gproteinsame
6 gfibresame
60minutessame
Encebollado.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Fry one chopped onion, tomato, chilli and cumin in the oil until soft. Add water and coriander stems and boil 15 minutes.
- 2Poach the fish in the broth for 10 minutes. Lift out and flake.
- 3Cook the cassava in the broth until tender, about 20 minutes. Return the fish.
- 4Toss the sliced onion with lime, salt and chopped coriander.
- 5Serve in bowls topped with lots of pickled onion, with popcorn on the side.
Serve it like this
Serve in a deep bowl with pickled red onion piled high, lime wedges, chilli sauce and popcorn or plantain chips alongside.
