Traditional Food and Beverages of the Kichwa-Otavalo Indigenous People. Ecuador

Abstract

Ecuador has a wide cultural diversity. The Kichwa indigenous people show a richness in their cultural practices in the preparation of food and beverages that have persisted over time and are linked to their territory. This research identifies eighteen traditional foods and four beverages (three fermented and one non-fermented) within their culinary repertoire. These noted foods and beverages hold social and cultural value among the indigenous population. Most of these preparations have maize (Zea mays) as their main ingredient, alongside others such as zambo (Curcubita ficifolia), potatoes (Solanum tuberosum), fava bean (Vicia faba), mellocos (Ullucus tuberosus) and oca (Oxalis tuberosa). Certain beverages like Champús, Chicha del Yamor and Chicha de Jora are recognized for their significance in rituals, stemming from their worldview and pre-Hispanic colonial heritage. To conclude, this article presents a list of traditional foods and beverage that contribute to a healthy diet.