El Encebollado Ingredients:     2 pounds of albacore     2 large pieces of cassava     ½ bunch of Hierbita     Peruvian pepper 3 tablespoons     2 cups onions seasoned in lemon     1 cup tomato paste     pepper, garlic and salt to tastePreparation:Cook diced yuca in salted water, garlic, pepper and Hierbita branches, when it is half cooked cassava, top with fish, pepper and sifted dissolved in water, tomato paste, and cook. Then, remove and shred. Serve warm or hot, decorated with an onion sauce. Do not forget the lemon.

El Encebollado from Guayaquil - Ecuador El encebollado, a dish of Guayaquil-Ecuador, an onion can be eaten any time of day, either at breakfast, lunch or dinner and much more in the morning after a night out. The truth is that the onions, a broth made with albacore, cassava and tomatoes as main ingredients, is a traditional dish of Ecuadorian food but, like many others, begins with the mixing of cultures. Thus, during the Spanish conquest brought the onions and lemons (two main ingredients of onions), although in reality they are of Arab origin, says the chronicler Life of Guayaquil, Rodolfo Perez Pimentel, who notes that citrus fruits were introduced in Spain in 711, when the caliph of North Africa to this region also inserted nuts. "Until that moment in American Indians prepared the dish only boiled or grilled fish with salt. He squatted and ate and invited others also to do so, "he notes.Another equally indispensable condiment is cassava, which, although of African origin, was also brought by the Spanish.According to the chronicler, the first traces of the emergence El Encebollado in America date back to the eighteenth century when the Spanish sailors arrive continent Jorge Juan and Antonio de Ulloa and write the book secret of America News.