Potenciación y valoración de la gastronomía típica, tradicional y ancestral del cantón El Pangui, a través de los principales productos que son cultivados en la zona, como aporte histórico de la provincia de Zamora

Abstract

The present research aims to present a study about the gastronomic heritage existing in the canton El Pangui, Zamora Chinchipe province, whose methodology includes the application of a survey to the inhabitants of the canton and observation visits, to collect information regarding agricultural products typical of the canton, gastronomic use, products that are no longer cultivated, traditional and ancestral traditional gastronomy. The results of the research made it possible to produce a catalog of the most representative products, consisting of two sections: the first includes the primary products: banana, yucca, cocoa, corn, guineum, papaya, bean, chonta, sugar cane, coffee, papachina, chicken, cattle, tilapia and pork, and; the second includes processed products: tilapia frita, sudado de tilapia, caldo de gallina criolla, seco de gallina criolla, fritada, cuy asado, bistec de res, estofado de pollo, caldo de res, ayampaco, chicha de yuca, chicha de chonta, chontas cocinadas, repe de guineo and molido de plátano. In this way, it contributes to enhancing and enhancing the cultural gastronomic heritage that exists in the canton El Pangui.