A little about its origins
The most accepted theory among experts takes us back to a pre-colonized era, a time when there was a tribe that prepared countless dishes with fish, for which they used fire and ceramic pots.
Having the fish prepared correctly, the story continues into the colonial period, when the native descendants of the aforementioned tribe realized that they could renew their traditional dishes by using ingredients brought by the Spaniards from the Old Continent.
So, as you might have imagined, one of the candidates for this renewal was a dish that included fish. And what emerged from this transformation? A mixture of cassava, onion, and fish combined with various European ingredients that would shape the first prototype of encebollado in the world.
And since it was so well-liked, the Spaniards frequently consumed it. This allowed the recipe to expand and evolve, eventually becoming the encebollado known today as a quintessential Ecuadorian dish.
More facts about the dish
Since fish is one of its main ingredients, Ecuadorian encebollado is mostly enjoyed in the coastal regions of the country.
And although it is considered a broth throughout most of the country, depending on the area, it can be prepared as a stew served with red onion, cassava, oregano, and chili, typically accompanied by rice or fried plantain slices.
With numerous variations even within Ecuador itself, some prepare it with shrimp, cilantro, or even octopus. It is also very common to consume this broth the day after a celebration, as it helps to alleviate all kinds of hangovers.
