emeralds
It is an iconic dish from the Rioverde canton, in the province of Esmeraldas: crab with grated coconut condumio served in a deep plate from which the crustacean stands out. It is accompanied by a shrimp ceviche, a portion of fried potatoes, another of rice and a tender coconut.
This is how the cebicangri is made up, a delicacy from the sea that stands out in the gastronomic offer of the green province for this carnival holiday, which will begin on Saturday, February 26 and end on Tuesday, March 1.
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Esmeraldas is one of the coastal provinces that hope to receive tourists without any restrictions, after almost two years of the COVID-19 pandemic, as ordered by the national Emergency Operations Committee (COE). The northern province has a variety of marine cuisine.
The cebicangri It is a characteristic dish of the Vuelta Larga town; It is prepared by the Tourism Association of the same name and its cost is $7 and up. It is welcomed by local and foreign visitors who come to this community, considered a gastronomic destination.
In addition to the Rioverde canton, a variety of typical dishes made from seafood, coconut, banana and aromatic plant leaves are offered in hotels, bars and restaurants on the beaches of Atacames, Esmeraldas, Las Peñas and Muisne, during the beach season and holidays.
Another Esmeralda delicacy is the ensumacaoa seafood broth with coconut milk and peanuts, which many diners consider an aphrodisiac and can be found in the Don Omar restaurant, by Omar Muñoz Montaño, in the Las Palmas spa, where tour operators have expectations on the days of the carnival holiday .
To the covered up those who have tasted it attribute properties that replenish anyone from a hangover. It is a hearty broth made with pork, fish, chorizo, plantain and chillangua, describes Carlos Acosta, owner of a restaurant in Tonsupa, Atacames beach.
Other dishes prepared with seafood are the traditional ones, such as casserole and bun; but there are others that result from mergers, from initiatives by those who see cooking as an art, says Laura Estupiñán, from the Paufí spa (Rioverde).
Fried fish, octopus, snail, shell or shrimp cebiches, corviches, banana bolones, barbona bullet, empanadas are other delicacies that will be available for those who dare to visit Esmeraldas.
These bites are accompanied with coconut, orange, lemon juice or a cup of coffee.
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After the earthquake of April 16, 2016, in some restaurants in Tonsupa, dishes with a variety of seafood were invented, such as tsunami, volcano, seven-power ceviche, fish crackling, whirlwind and others.
Before the pandemic, in the “green land” food fairs or festivals were held with these dishes, during holidays, to attract tourists and visitors. That will be resumed once there are no restrictions for this holiday.
The tourist will also have activities for this holiday. Esmeraldas and Quinindé prepare musical concerts and a gastronomic festival the three days of carnival. They are events organized by the municipalities of these two locations.
On the boardwalk of the Las Palmas spa, in the north of the Esmeralda capital, the concert “Together for Peace” is planned on the 26th. Farid Morcillo, one of the organizers, explained that local artists and DJs will promote messages for a ” Emeralds for sure.”
The mayor’s office of Esmeraldas will also hold the gastronomic and entrepreneurship festival “Reactivate your neighborhood”, in the La Guacharaca sector from February 27 to March 1.
In the towns of Viche, Quinindé and La Unión de Quinindé, the rumba, folklore and flavor carnival festival is announced. On the afternoon of Monday 28, in Quinindé, the carnival murga will take place, the queen of the carnival election, an international artistic show with Yan Collazo, Betto Kalé, ex-vocalist of the Niche group. From Cuba will be “Fresto”, Kutty, La Chicho, and the musical group Corazón de Fuego. (I)
Source: Eluniverso
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