Dish
Timbuche
Fish soup
Timbuche is made by first sautéing onions, garlic, and peppers in oil. Then, fish stock is added along with diced potatoes, carrots, and green beans. Once the vegetables are cooked, peanuts and fish are added to the soup. The soup is then blended until smooth and served with a side of rice. The peanuts give the soup a creamy texture and the fish adds a savory flavor.
Origins and history
Timbuche originated in the coastal region of Ecuador and is a popular dish in the country. It is believed to have been influenced by African and indigenous cuisine.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of Timbuche, some include using chicken or beef instead of fish. Others add corn or yucca to the soup.
Presentation and garnishing
The soup is typically served in a bowl with a side of rice. Garnish with chopped cilantro and a slice of lime.
Tips & Tricks
To make the soup even creamier, add a dollop of sour cream or yogurt before serving.
Side-dishes
Rice, avocado, plantains
Drink pairings
Pilsner beer, white wine
Delicious Timbuche recipes
More dishes from this category... Browse all »
Abenkwan
Ghanaian cuisine
Aberaeron Broth
Welsh cuisine
Afang Soup
Nigerian cuisine
Ajiaco
Colombian cuisine
Al-rashoof
Emirati cuisine
Aleluja
Russian cuisine
Alu tama
Nepalese cuisine
Ash reshteh
Iranian cuisine
More cuisines from this region... Browse all »
Argentinian cuisine
Savory, Smoky, Spicy, Tangy
Bolivian cuisine
Savory, Spicy, Tangy
Brazilian cuisine
Bold, Spicy, Savory, Sweet, Tangy
Chilean cuisine
Savory, Spicy, Smoky, Tangy
Colombian cuisine
Savory, Spicy, Sweet, Tangy
French Guianan cuisine
Fresh, Bold, Spicy, Savory, Sweet
Paraguayan cuisine
Bold, Savory, Spicy, Sweet
Peruvian cuisine
Spicy, Savory, Tangy, Citrusy, Umami