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Encebollado
Ecuador
Ecuador's most famous breakfast soup. Eaten on the coast every morning. The national hangover cure.
Ecuadorian tuna and cassava soup — fresh albacore tuna in a rich broth with yuca, tomato and toasted cumin, topped with pickled red onion. Ecuador's hangover cure.
Prep
15 mins
Cook
25 mins
Difficulty
Easy
Calories
355 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
600gfresh tuna or albacore, cubed
400gcassava yuca, cubed
3tomatoes, diced
1red onion, very thinly sliced and pickled in lime
2 tspcumin, toasted and ground
4 clovesgarlic
fresh corianderto garnish
tostadasto serve
Method
1
Simmer yuca in water with garlic until tender, 15 minutes.
2
Add tomatoes and cumin. Add tuna. Cook gently 5 minutes.
3
Top with pickled onion and coriander. Serve with tostadas.
Chef's Tip
Add the tuna last and cook gently — overcooked tuna becomes dry and crumbles.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.