Contrasting Food from Ecuador and Burma!
Burmese cuisine is a unique blend of flavors and influences, featuring a mix of Indian, Chinese, and Thai ingredients and cooking techniques. Some examples of traditional Burmese dishes include:
"Mohinga" is considered as the national dish of Myanmar and is a fish-based soup made with rice noodles and topped with various herbs, fried onions, and chili flakes.
"Lahpet" is a traditional salad made from fermented tea leaves, mixed with peanuts, sesame, garlic, tomato and dried shrimp.
"Khowsuey" is a coconut milk-based noodle dish, it's contains a variety of toppings such as chicken, beef or shrimp and it's served with a side of fried onions, lime and chili flakes
Ecuadorian cuisine is known for its use of fresh ingredients, as well as its mix of indigenous, Spanish, and African influences. Some examples of traditional Ecuadorian dishes include:
"Ceviche" is a popular dish made from fresh raw fish, marinated in lime juice, mixed with onions, cilantro and chili peppers.
"Locro" is a traditional stew made from potatoes, cheese and avocado, it is popular in the Andean region
"Encebollado" is a fish stew made with yucca and onions, popular in coastal region, it is known for its intense flavor.
A dish that could work for both cultures is a type of fried rice dish. One could use the traditional Burmese ingredients such as fish, coconut milk, and chili flakes, while incorporating Ecuadorian ingredients such as fresh cilantro and lime juice. This creates a dish that combines the flavors of both cultures and may appeal to people who are familiar with both types of cuisine.
It would be a dish called "Coconut Fried Rice" with fish, mixed with onions, tomatoes and cilantro and seasoned with lime juice and chili flakes.