gastronomic tourism

Amazing ...... brown salt gives flavor to food Ecuador's Manabi.

MEAL PREPARATION CUISINE TRADITIONS FLAVORS .. WHERE .. PROUDLY oozed

Manabi dishes reflect a variety that is contextualized by geography, the chef adds this appointment. The dry humid tropical climate allows it to be one of the provinces with greater diversity of foods, Manabi is known as one of the areas where most food culture there as a representative of Slow Food Ecuador and part of the investigation of Heritage Food the Ministry of Culture and Heritage.

Against this backdrop the characteristic foods of the area have given life to ingredients that are part of the indigenous local recipes.

Among them, brown salt appeared as one of the products, which identify the kitchen flowed. This product is a seasoning side dish or kitchen. He is used to consume at breakfast or mid-afternoon. "The most traditional way to eat it is with roasted green bananas or ripe but it also puts base to make preparations such as casseroles,

Sango or viche -depending on the Canton-" While salt is distinguished brown throughout the province, there foods that are linked to certain areas. The cheese oozed, for example, occurs inside and Chone, Junín, Calceta or Santa Ana. To recognize it as real cheese oozed their preparation must be made with unpasteurized milk.

Community organizations have been formed consisting of small producers that preserve the original drawing. In Chone a typical fish cuisine is also highlighted. The chame: A wetland fish living in the mud and consumed fried rice or eggs chame. On the other hand, one of the most popular desserts of Manabi has become a 'souvenir' must for visitors to the province: Rocafuerte sweets. Moyos eggs, sandwiches, troliches, cookie starch, lemon filling, sandwich cookies, candy yams, papaya, sigh, coconut candies and sold up on the road. According to the portal Decentralized Autonomous Government (GAD) of Rocafuerte there are 300 varieties of sweets. "Say the nuns who had a convent in Rocafuerte began making traditional sweets convents and taught women as a revival and started out new things and names like love hungry or pionono" making this adaptation sweets traditional. GAD data also indicate that there are 146 families in the areas, urban and rural dedicated to the production of these sweets.

While this valuable information keep alive our culture, Ecuadorians value and spread with enthusiasm to spread the national tourism.