{"id":193200,"date":"2025-11-05T19:55:16","date_gmt":"2025-11-05T18:55:16","guid":{"rendered":"https:\/\/efecomunica.efe.com\/?p=193200"},"modified":"2025-11-05T20:10:52","modified_gmt":"2025-11-05T19:10:52","slug":"ecuador-chefs-showcase-bananas-culinary-versatility","status":"publish","type":"post","link":"https:\/\/efecomunica.efe.com\/en\/ecuador-chefs-showcase-bananas-culinary-versatility\/","title":{"rendered":"Ecuador chefs showcase banana\u2019s culinary versatility"},"content":{"rendered":"

Guayaquil, Ecuador, Nov 5 (EFE).- <\/strong>What is considered a simple fruit in many countries reveals remarkable culinary versatility<\/strong> in Ecuador<\/strong>, where banana is prepared in countless ways\u2014from breakfast to dessert\u2014and reimagined with creative techniques and unexpected combinations<\/strong> in empanadas, ceviche and more.<\/p>\n

Professional chefs demonstrated banana\u2019s sensory range<\/strong> during \u201cBanana Cooking,\u201d<\/strong> a live culinary exhibition at Banana Time 2025<\/strong>, the flagship annual event of Ecuador\u2019s banana industry and the largest of its kind in the Americas, organized by the Ecuadorian Banana Exporters Association (AEBE)<\/strong> in Guayaquil.<\/p>\n

Banana as a flavor modulator in ceviche<\/strong><\/h2>\n
\n

\u201cWe tend to pigeonhole it, but it has so many characteristics that it can truly be used in any type of preparation, and it always contributes something good,<\/strong>\u201d said chef Xavier Est\u00e9vez<\/strong> of the Escuela de los Chefs<\/strong>, who prepared fish ceviche<\/strong> where banana balanced the acidity of citrus.<\/p>\n<\/blockquote>\n

Est\u00e9vez used both peel and pulp<\/strong>, prepared in different textures<\/strong>, to complement and enhance the flavor of the coastal dish.<\/p>\n

\u201cYou can do wonders with banana,<\/strong>\u201d he said.<\/p>\n

<\/div>\n
\"Chef
Chef Luis Cede\u00f1o, director of the LCA Culinary Academy, prepares repe lojano (a traditional Andean soup from Ecuador) during the Banana Cooking event in Guayaquil, Ecuador. EFE\/Jonathan Miranda<\/figcaption><\/figure>\n

Zero waste through fermentation<\/strong><\/h2>\n

Chef Igor Burlutskiy<\/strong>, professor and researcher at the same institution, highlighted the promise of green banana<\/strong>, still underused in Ecuadorian kitchens.<\/p>\n

He demonstrated a simple fermentation technique<\/strong>.<\/p>\n

\n

\u201cThrough fermentation we can obtain a product with greater nutrient and vitamin bioavailability. It also reduces sugar levels and removes pesticides. You just submerge the product in salted water for 48 hours,<\/strong>\u201d he explained.<\/p>\n<\/blockquote>\n

Fermenting the banana peel<\/strong> allows total use of the fruit<\/strong>. Burlutskiy presented chewy candies<\/strong> made from fermented peel paste, which can also be used in jams and oven sauces<\/strong>.<\/p>\n

\u201cThe main benefit is sustainability, since a product that would otherwise be discarded can be transformed into something bioavailable,<\/strong>\u201d he said.<\/p>\n

\"Chef
Chef Xavier Est\u00e9vez of the Escuela de los Chefs shows a banana-based ceviche during the Banana Cooking event in Guayaquil, Ecuador. EFE\/Jonathan Miranda<\/figcaption><\/figure>\n

Green banana in contemporary cuisine<\/strong><\/h2>\n

Luis Cede\u00f1o<\/strong>, director of the LCA Culinary Academy<\/strong>, demonstrated how green banana<\/strong> adapts to modern dishes. He prepared repe<\/strong>, a traditional soup from Loja, and crepes filled with roasted pork<\/strong>, both using green banana as the base.<\/p>\n

\u201cIt\u2019s for those who want to make different recipes with another twist, because even though the banana is green, when you cook it, it softens quickly but still releases its sweet tones. It doesn\u2019t need to ripen to taste sweet,<\/strong>\u201d he said.<\/p>\n

He noted that Ecuador\u2019s green banana variety is one of the best<\/strong> and widely exported.<\/p>\n

Cede\u00f1o encouraged more experimentation.<\/p>\n

\n

\u201cThe more people know it, the more they use it,<\/strong>\u201d he said.
\u201cIt\u2019s a very versatile fruit, and Ecuador is one of the countries that gets the most out of its produce. We\u2019re a small nation, but one that applies a wide variety of techniques and products in every region.<\/strong>\u201d<\/p>\n<\/blockquote>\n

\"Professor
Professor and researcher Igor Burlutskiy of the Escuela de los Chefs speaks while showing a container of fermented bananas during the Banana Cooking event in Guayaquil, Ecuador. EFE\/Jonathan Miranda<\/figcaption><\/figure>\n

From bread to ice cream<\/strong><\/h2>\n

Cede\u00f1o added that in many countries banana is mostly used for chips or flour<\/strong>, but in Ecuador it is part of tortillas, empanadas and other everyday dishes<\/strong>.<\/p>\n

\u201cIt\u2019s important for the public to see that you can make many kinds of recipes with the same product\u2014from green to ripe, even using the peel,<\/strong>\u201d he said.<\/p>\n

Throughout the day, chefs also demonstrated banana-based breads<\/strong>, avant-garde dishes<\/strong>, and banana ice cream<\/strong>. EFE<\/p>\n