Characteristics
Also called "carachama soup," the carachama broth is a typical Ecuadorian dish, prepared more frequently in the Amazonian communities of the country; made from the fish called carachama, —which has 16 different species and usually inhabits rivers—.
This broth is normally prepared with spices and ground seasoning, served with a piece of this fish. Although there are variations where it is prepared with carrots, potatoes, onions, garlic, chili, and cilantro, and is served alongside a plate of rice, yuca, or cooked plantains.
History of the broth
Some speculate that since the carachama is a prehistoric fish, it could have been easily consumed in broth form by native peoples during pre-Columbian times.
Although there is no record of this, it is known that fish was a fundamental food for all tribes in the Americas, and it wouldn't be unreasonable to think that tribes at some point caught this species for consumption.
Regarding the broth itself, there is also evidence that broths were partially prepared by indigenous peoples, and fish was one of their main ingredients on many occasions, making it logical that carachama broth has been part of Ecuadorian cuisine since ancient times.
Properties
Besides all that, the fish possesses properties beneficial to humans: Rich in vitamins such as A, B12, C, and E, as well as proteins and minerals like iron, phosphorus, and iodine.
This is why doctors recommend that people suffering from anemia or malnutrition consume this type of broth.
