Ecuador

Ecuadorian tradition holds a unique habit when it comes to serving meals and that consists of two dishes, a soup and a rice platter. For the most part, Ecuador is known not only for its bananas and all the dishes made from them, but for its starch consumption of products like potato, bread, rice, and yuca. Traditionally any of these factors can be found in either the soup or the rice platter that may be served.
 
Some examples of Ecuadorian cuisine include patacones, unripe plantains fried in oil, mashed up and then refried, llapingachos, a pan seared potato ball, and seco de chivo, a type of stew made from goat. More regionalized examples include ceviches from the Coast, which are different from other ceviches and traditionally is served unprepared, as well as almidon breads, plantains served with crushed peanuts or salprieta, and encebollado, the most popular dish in the Coast, that contains a marinade with large chunks of fish, onions and various regional seasonings.