A FOOD TRADITION
Manabi Cuisine
Manabi cuisine is a strongly recognizable coastal tradition associated with the dry and semi-arid Pacific zone of western Ecuador. Its cooking is notable for combining green plantain, maize, peanuts, cassava, seafood, herbs, and achiote, often using stone or wooden grinding to make dense sauces and masa-based preparations. Viche, corviche, and tonga are representative dishes: they respectively show seafood-and-peanut stewing, fried plantain-and-fish mixtures, and wrapped rice meals with seasoned meat or other fillings. Manabi cuisine overlaps with broader coastal Ecuadorian food, but its characteristic peanut sauces, plantain preparations, and rural household techniques justify a more specific cultural-regional entry.
Dishes linked to this cuisine
1–5 of 5
Ceviche Ecuatoriano
An Ecuadorian ceviche of seafood marinated with citrus and combined with tomato, onion, and cilantro.
Corviche
Corviche is an Ecuadorian coastal fritter made from green plantain dough wrapped around a seasoned fish and peanut filling and fried until crisp.
Empanadas de Verde
Empanadas de Verde are Ecuadorian fried green-plantain pastries commonly filled with fresh cheese and sometimes with savory meat or seafood.
Tonga Manabita
A traditional Manabí preparation of seasoned rice and chicken with peanut-based sauce, commonly wrapped in a banana leaf before serving.
Viche
Viche is an Ecuadorian coastal soup made with fish or seafood, peanut, green plantain, cassava, corn, tomato, and aromatic vegetables.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.