Aplicación de técnicas de cocina de autor para el desarrollo de recetas con base en la chonta (Bactris gasipaes) y el chontacuro (Larvas de Rhynchophorus palmarum)

Abstract

In the Ecuadorian Amazon there is the largest production of both chonta and chontacuro, however, but the insufficient exploitation of these products makes them unknown for many people. Presently, chonta is almost entirely consumed only by the people who produce it, and they do it in traditional preparations. Same thing happens with chontacuro, since most of it is consumed only by the indigenous peoples of these places who collect and eat it in limited preparations and some of them eat it even raw. Thus, the present work aims to develop a recipe book using both the chonta and the chontacuro, so that readers know the various trends in which these foods can be consumed. For this, we take as a basis the signature cuisine, which is a culinary trend that appears together with modern cuisine, and which allowed a significant change in the gastronomic area, since there is the appearance of new ways of preparing and presenting food. Based on this trend, chefs who practice this type of cuisine seek innovation. When making cuisine author recipes it is intended to change textures and shapes and in the same way enhance the flavors of the products under study to achieve nutritionally well-balanced recipes, for this purpose both the organoleptic and nutritional properties of each product have been studied to facilitate the elaboration of the recipes.