Page 37 - Winter2020

MASATO
Recipe by Doña Matilde Angulo, Esmeraldas, Ecuador

Ingredients:
10 ripe plantains
4 to 5 pieces of cinnamon bark
Coconut milk (to taste)

Instructions:
1. Wash and peel the plantains and cut them into pieces.
2. Bring water to a boil and add the cinnamon. Simmer until the water turns pink.
3. Add the plantain pieces and cook until soft. Let cool.
4. Remove the cinnamon pieces. Add the plantains with the cinnamon water to a mixer or blender. Add coconut
milk to taste.
5. Mix well and serve cold.

FISH COCONUT STEW (ENCOCADO)
Recipe by Centro Martín Pescador, Quito, Ecuador

Ingredients:
6 fish filets (such as tuna, tilapia, sea bass)
3 large, ripe coconuts
1 red onion, minced
1 green pepper, minced
½ tomato, cut in square pieces
1-3 garlic cloves, crushed
3 limes
Achiote powder (annatto) or paprika
Salt, pepper and cumin to taste
Long coriander (chillangua), basil leaves, big leaf oregano to taste

Instructions:
1. Marinate the fish filets for 30 minutes with lime juice, salt and cumin. Clean the coconut, cut it and grate it.
Extract the first juice of the coconut by mixing 3 cups of lukewarm water with the grated coconut, squeezing
well with the hands through a strainer. Put aside in a bowl. Then extract the second juice of the coconut
(less concentrated) using 5 cups of water to squeeze the juice out. (A mixer can also be used, and then a
strainer to separate the juice from the fiber). Put aside in a different bowl.

2. Prepare the seasoning in a medium-sized pot, by adding the minced red onion, green pepper, crushed garlic
and annatto with a little oil. Stir for 3 minutes and then add the tomato cut in square pieces. Add the second
juice of the coconut to this seasoning.

3. Immediately add the fish and let cook for 5 minutes. Add the first juice of the coconut. Season with salt,
pepper and cumin to taste. Turn filets and cook on low until fully cooked. Then add the secret of the Es-
meraldan cuisine’s taste which are the coastal herbs, long cilantro (chillangua), basil (chirarán), and big leaf
oregano. Serve with rice.

WINTER 2020 Wise Traditions 35