Aplicación de técnicas de cocción patrimoniales a productos nativos del cantón Tena, provincia de Napo: Caimito (Pouteria caimito) Cachama (Colossoma macropomum) y Yuca amarilla (Manihot esculenta) para el desarrollo de recetas de sal y dulce

Abstract

The purpose of this intervention project is to present, explain and create salty and sweet recipes using three specific products of the Ecuadorian Amazon which are: Yellow yuca, Caimito and Cachama applying heritage cooking methods previously selected for the realization of these recipes; the methods to be applied are: cooking in leaves, cooking on hot stones and embering. In the first chapter the Amazonian gastronomy and that of its cultures is addressed, in the same way it talks about generalities of the selected products, where relevant and important aspects about them are explained, among which organoleptic data, the territory and cultivation can be appreciated, as well as nutritional and conservation value making a brief comparison between ancestral conservation methods with current methods. With regard to the second chapter, it focuses on explaining the ancestral cooking methods that have been selected among the most relevant aspects found in this chapter are: the origin, characteristics and use of these cooking methods, it also talks about the benefits and harms that they can have. Finally, in the third chapter the datasheets of the elaborations that were made based on the products selected, among these are both recipes, sweet and salty; in the same way the proposed recipe book has starters, main dishes, desserts and drinks. Keywords: Caimito. Yellow yuca. Cachama. Ancestral cooking methods.