The Encebollado Manaba is a traditional Ecuadorian dish, highlighting the combination of fish, onion, cassava, and spices such as cumin and chili in a flavorful and comforting broth. Perfect to enjoy at any time of the year. Truly a delightful dish full of flavor and tradition.
The preparation of Encebollado Manaba begins with a delicious sauté of onion, tomatoes, cumin, chili, and salt.
Next, water and cilantro are added and it’s allowed to boil.
Then, tuna or albacore is incorporated and cooked for about 15 minutes to check for doneness.
Afterward, the resulting broth is strained and reserved for the cassava, which will be cooked in it.
Finally, the cassava is cut into small pieces once soft and reintroduced into the broth with sliced fish, adjusting the salt and boiling until fully cooked.
Served with onion and tomato curtido, it results in a delicious traditional flavor combination.
Encebollado Manaba
Ingredients
1 kilogram of Fresh tuna or albacore
½ kilogram of Cassava
2 tablespoons of Oil
2 Chopped tomatoes
½ Sliced onion
1 teaspoon of Chili powder
2 teaspoons of Ground cumin
8 cups of Water
5 Cilantro sprigs
1 pinch of Salt
Preparation
Step 1 : The cooking begins with sautéing the onion, tomatoes, cumin, chili, and salt.
Step 2 : Then, add the water and cilantro, and wait for it to boil.
Step 3 : At that point, add the tuna or albacore and cook for about 15 minutes to ensure it's ready.
Step 4 : Then, strain the broth and set aside for the cassava.
Step 5 : Cook the cassava in the broth, cut into small pieces once soft, and return it to the broth along with the sliced fish. Adjust the salt and boil until everything is well cooked.
Step 6 : Serve the encebollado manaba with onion and tomato curtido on each plate, offering a delicious traditional flavor combination.
Step 7 :
Preparation (simple version)
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