2 Ecuadorian Dishes: Sango y Encocado

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Hello! Alicia back again with more Ecuadorian recipes to share. If you're new here I'll explain. Each month this year, my family is choosing a different country from our heritage. Once a week we make a traditional meal from that country and then I share it with you here on the blog. In January we did Germany, February is Ecuador, and March will be Ireland.

Unfortunately, my little family was stricken with the flu in February and although we made our Ecuadorian meals, I was unable to share them on the blog. So this week is Ecuadorian week where I am sharing all our recipes. Monday I shared my favorite Ecuadorian breakfast soup, Encebollado.

Today I have two recipes that look similar but have distinctly different flavors: Sango de Camarón and Encocado de Camarón. Camarón means shrimp, so these are both dishes that feature shrimp! Both dishes start with refrito. Refrito is a combination of sauteed red onion, bell peppers, garlic, and spices. To make the refrito you will need Achiote or saffron.

Sango de Camarón

If you look at the ingredients for Sango you might raise an eyebrow; plantain, peanut butter, shrimp. But trust me this is so delicious! Especially with the addition of lime juice at the end.

Sango starts with the refrito. Then grated plantain is added with a dab of peanut butter. In the end your cooked shrimp is mixed in with the plantain mixture. Squeeze lime juice on it, mix it with your rice, eat and enjoy. I think this is my second favorite Ecuadorian dish. That's how good it is. It's not spicy at all, but very flavorful!

Sango de Camarón

Some tips for making Sango:

• You want to use really green plantains, so don't let them sit too long. We once used plantains that were too sweet and it wasn't bad but it wasn't good either.
  
• Soak the finely grated plantain in the shrimp water for just a little extra flavor.
  
• Always add the cilantro in last to keep its color.
  

Sango de Camarón

Encocado de Camarón

Encocado de Camarón is a very simple dish with a lot of flavor. After the refrito is cooked coconut milk is added with the shrimp and cilantro. It's SOOOOOO good! All the flavors are really subtle but compliment each other excellently.

It's commonly eaten with rice and in Esmereldas (a city in Ecuador) it's also common to eat with a boiled green plantain. I thought it sounded strange but it was actually good to eat with the encocado.

Some tips for Encocado de Camarón

• Salt the water when you boil the plantain. Otherwise it will be too bland.
  
• Cilantro can be added at the same time as the coconut milk. But add more at the end for the color.
  
• More or less coconut milk can be used based on your preference. More would make it more like a sauce, less would make it thicker.
  

Encocado de Camarón

I think you'll really like these meals. I love them. Let me know if you try them out and what you think.

Check back in next week when we'll be starting our month of Irish meals!

And if you don't want to wait for next month Dating Divas has a pack for an Irish Date Night. It's on sale right now so check it out. You get recipes, games and other fun activities for the night with your significant other.