Delicious Typical Amazon Rainforest Food

Amazon food in Ecuador has almost nothing in common with Andean food. Expect river fish grilled inside a leaf, palm grubs off the fire, yuca in everything, and drinks made from tree fruit and fermented root. Here is what to order, what it tastes like, and what most visitors decline.

Planning the trip itself? This is one chapter of our complete Ecuador Amazon rainforest guide.

Discover the Amazon rainforest food of Ecuador. This incredible place is located in the Eastern Andes mountain range, on the border of Colombia and Peru to the east. This region will leave you amazed by its wonderful tropical jungles.

It is considered the largest region with jungles in the country. which indigenous communities make their home here. These communities preserve everything, from their ancestral traditions along with nature to the conservation of their cultures.

You will be able to enjoy exciting expeditions, even visiting sites with such unique flora and fauna. An unforgettable experience where you will have contact with nature and culture that are intertwined in oneself. Where you will enjoy every moment along with an opportunity to explore the magic of the Ecuadorian Amazon jungle.

As for the gastronomy of the East, it tends to be exotic. Where a wide variety of dishes and delicious flavors are offered, these range from fish maito, yucca, chontacuros and tapirs. Here you can discover how the cuisine of Eastern Ecuador mixes ingredients with its traditional preparation to make a delicious typical dish

Ecuadorian Amazon rainforest food:

Maito de Pescado

Maito, also known as Ayampaco, is one of the most recognized dishes in Eastern Ecuador for cooking fish (tilapia) in a wrapper of bijao or kwan panga leaves. In which they clean and season the fish with a mixture of annatto, salt, and other spices to give them a delicious flavor. For better mobility of the leaf, it is heated and tied with strips of toquilla straw to finally cook them in the oven or grill. During cooking, the leaves release aromas, which give it the smoky flavor that characterizes it. The fish maito is commonly served with yucca, green plantains, Chinese potatoes, and hearts of palm, offering a delicious flavor. Not sure where this fits in your itinerary? Send us your dates and we will sort the order out.

Chontacuro

Chontacuro is considered a delicacy in eastern Ecuador by indigenous communities. They are larvae rich in protein that grow in the chonta palm within the Amazon rainforest. Its meaning comes from Kichwa, which is “chonta worm.” Their preparation consists of roasting them directly over the coals, or they are also served raw if you wish. Chontacuro is traditionally prepared with salt. These larvae have a unique flavor, giving them a texture that is crunchy on the outside and soft on the inside. This dish is not only a source of protein but also has healing qualities for malnutrition and respiratory problems, so it is nutritious for health.

Seco de Guanta

Seco de Guanta is one of the most exotic and typical dishes of the Ecuadorian Amazon. This dish is prepared with the meat of an animal from the East. Its meat is cooked in a stew with typical spices of the region, such as annatto and cumin. To carry out the guanta, it is necessary to have due respect for this process in nature and for its hunting of animals that, despite being animals in danger of extinction, are consumed by indigenous communities due to their nutritional health benefits. Guanta is traditionally served with cooked yucca, rice, and fried plantains.

Ceviche de Palmito

Palmetto ceviche is a fresh and light vegetarian dish, a different version of the traditional Ecuadorian ceviche. Palm heart, also known as the heart of palm, is extracted from chonta palm trees. It has a soft texture and a sweet and sour flavor similar to nuts and vegetables.

The heart of the palm is beneficial for health because it promotes digestion and contains a low level of calories. In addition, it is a good source of vitamins and minerals such as potassium, and its fiber helps prevent colon cancer and regulate the intestinal process. Ceviche is prepared by cutting the heart of the palm into slices and mixing lemon juice, tomato pulp, red onion, diced tomato, and chopped cilantro. When mixing these ingredients, they must be allowed to rest to obtain a refreshing dish typical of the Eastern Region.

Caldo de Corroncho

Corroncho broth is an emblematic dish of the Ecuadorian East, its ancestral roots come from the Shuar communities, where it was offered during festivities. The corroncho fish is a river fish that can measure between 10 cm and 12 cm long, it has a hard, scaly shell. Its white meat is prepared with yucca, green banana, onion, tomato, garlic, cilantro, cumin and annatto. They send it to boil until the fish and cassava are tender, the corroncho is also prepared in bijao leaves. To finally serve it hot. This broth not only delights the palate but also offers nutritional benefits due to its calcium, vitamins of the B and C complex, in which are essential for a balanced diet.

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Typical Drinks of the Ecuadorian East:

Chicha de Yuca

Chicha de yuca is a traditional drink of the Shuar culture in the Ecuadorian Amazon. Communities in this region consider this drink a symbol of hospitality and community celebration. This drink is prepared with cooked cassava, which is crushed with a tool called “takana miku.” While this is being done, the communities have the habit of chewing the cassava until it becomes half liquid, then put it back in the container.

It is important to emphasize that it is part of their culture to do it in this way, so due respect for this tradition is requested. After having carried out this process, they place it in a container to ferment. Once this process is carried out, the chicha can be consumed. This drink is commonly given during festivities such as marriage and rituals to strengthen ties with other cultures

Sinchicara

Sinchicara is a traditional drink from the Ecuadorian Amazon, especially in the province of Sucumbíos. It is a drink recognized for its medicinal properties that tries to combat rheumatism, arthritis, and rhinitis. This is made with cane liquor, chuchugaso, cat’s claw, guayusa, liana, lemon verbena, and monkey’s tail. This medicinal drink is prepared by macerating all these ingredients from medicinal herbs and plants, making the medicinal ingredients mix in the liquor through an infusion. They do this so that the liquor concentrates the medicinal properties and flavor of the plants used. This drink is sold in local communities, but it is also consumed during important ceremonies or rituals in indigenous communities.

Te de Guayusa

Guayusa tea is a traditional drink from the Ecuadorian Amazon. It is a drink consumed by indigenous communities; they drink it hot or cold at any time of the day. Guayusa is a very recognized plant; its guayusa leaves come from the “Ilex guayusa” plant in the Amazon sector, so much so that communities have guayusa planting or even farms due to the benefits it contains: caffeine and theobromine, which make it a natural energizer that improves memory and concentration. In addition, it is an antioxidant that fights stress and protects cells.

It is prepared from guayusa leaves, which are harvested and dried before becoming an infusion with hot water. This drink is taken to cleanse the stomach and prevent stress. The guayusa leaf is also used in the spiritual and ceremonial practices of indigenous communities, with which they connect with nature.

Chicha de Chonta

Chonta is a traditional and important fruit of Eastern Ecuador, especially for indigenous peoples such as the Shuars, Cofanes, and Kichwas in the province of Sucumbios. Which is consumed in a drink known as “chicha de Chonta,” in which it is made from chontas, a fruit of the chonta palm.

These are cooked for 30 minutes and then peeled and ground on a stone and served in a container in which sugar and water are added. Finally, it is left to ferment until the next day. Resulting in a drink with a strong and nutritious flavor. This chicha is served during the chonta festival that is held every year, a tradition that takes place to celebrate the end of the harvest. In this celebration, we thank Nunkui, the creator of plants.

Guarapo de Caña

Cane guarapo is a typical drink from the Eastern Amazon, in the province of Pastaza and the city of Puyo. This drink is prepared with the juice extracted from sugar cane using a mill or juicer. Following this, it is placed in a covered container so that it can ferment, controlling its process to obtain a refreshing drink if applicable, or if it is left to ferment longer, an alcoholic drink similar to brandy or rum. Cane guarapo is known for its refreshing and nutritious properties that promote digestion and contain natural antioxidants. This drink is used in celebrations, festive events, meetings between communities, and traditional rituals, in which they show respect and hospitality to visitors.

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