Ecuador is geographically divided in three well differentiated areas: the coastal stripe, the Andean highlands and the Amazon. Unfortunately I have nothing to say about the food in the Amazon as I haven´t been there yet. The foodways strictly follow those physical divisions. Available foodstuffs are very different, even the staples. Rice is the key food everywhere, as a cheap and nutritious side ingredient.
But let´s start talking about food in the Andean highlands, far less interesting in relation with flavour than its coast counterpart, but more symbolically loaded.
Corn is the symbolic foodstuff par excellance. There are lots of different kinds of corn, many different ways of cooking it. Chicha is an alcoholic drink made of corn (originally chewed by women in special occasions, but not anymore), locally produced which is consumed in a number of special events. Morocho is another drink made of corn. It is a warm sweet milky drink incredibly comforting in the cold Andean evenings. I am still wondering how it is actually made. It seems every family has its own way of cooking morocho, and they keep it secret!
Bananas are another staple, both in the Andes and in the coast. It can be stewed, fried, boiled... It is incredibly versatile, especially because there are I don´t know how many different kind of bananas (most of them unknown in Europe). 
In this photo one of my favourite: patacones, smashed and fried plantain.
In this photo one of my favourite: patacones, smashed and fried plantain.
Talking about symbolic Andean foodstuffs, cuy is a must. It is guinea pig roasted and marinated in a redish sauce.
In this photo, a mixture between coast and highland dishes: encebollado (a tasty fish soup) and chaulafan (that reminds me of a hybrid between Chinese rice and paella).
to be continued...
