The cuisine of Ecuador is based on different uses of fried bananas, such as the chifle, which serves as a companion in the Ecuadorian breakfast. The chifle is consumed in hot soups like encebollado and in cold soups like ceviche. In Ecuador there is the salt and sweet chifle with Banchis as main brands for the city of Quito and Tortolines de inalecsa that covers the Guayaquil market consuming many of other brands throughout the country.
Process
An incision is made in the peel the full length of the plantain, and the peel is removed by hand. The plantains are immediately placed in salt water. Then the plantain is cut into thin slices, either across (round slices, like chips), or lengthwise (strips). The plantain slices are cooked in hot oil until golden and crispy. Then they are seasoned with salt.
A more crispy variety of chifle is prepared and packaged in factories. This includes sweet, savory, and spicy varieties. The commercial production and export of chifle was a product of the fact that Southamerican travelers were interested in the uses of plantains. Early 19th-century travelers on ships entering and leaving the port of Guayaquil were served chifle (instead of bread) with meals, including breakfast, and discovered its use as a snack food.
In Peru
In Peru chifle is typical of the Piura Region.[1] It consists of fried slices or strips of either ripe or green plantains seasoned with salt to taste. In the region of Piura, chifle is traditionally fried in wood-burning stoves with wood of the algorrobo blanco (a species of mesquite tree), which gives chifle a special aroma and taste. Depending on the type of plantain (ripe or green) the flavor can be sweet or savory. Sometimes it is served with cancha serrana (pan-roasted maize) or shredded cecina (pork jerky).
At present, the Asociación de Productores de Chifles Piuranos (APROCHIP, English: Piura Chifle Producers Association) has initiated the process to declare chifle as a producto de bandera nacional (English: flagship product) of Peru.[2][3] APROCHIP of Piura is an agglomeration of 14 local commercial chifle producers.[4]
Etymology
The word "chifle" is of unknown origin and does not appear in the dictionary of the Spanish language.[5] In the rural social environment of the Ecuadorian coast, principally in the provinces of "Montubio" cultural origin, "chiflar" was a vulgar and colloquial term that means to "whistle" with the mouth in a notably sharp sound by pinching the bottom lip and pushing air out from the lungs, resulting in a strong sound (sometimes pleasant or unpleasant) to catch the listener's attention. In the Montubia ethnic culture of the coast of Ecuador, this sound was popularly used to call family or close kinsmen from long distances.
According to Peruvian historians, the term "chifle" most likely comes from the Arabic "chofre", which in Medieval Spain was used to refer to the blade of the sword, lending the name to the snack food of fried plantains sliced into circles with the blade of a sword.[1] Another view is that "chifle" means horn (or antler) and the term was used because of the resemblance between the two.[4] A third view suggests that the term originates from the whistling sound made while eating the snack.[1]
Every tropical country where the plantain is in high consumption has its local version of this snack. It is known as chipilo in Bolivia; plataninas in Guatemala; parndh chips in South India; mariquitas (English: lady bugs) in Cuba;[6] in Puerto Rico platanutres,[7]platanitos in the Dominican Republic, and tostones or tostoncitos in Venezuela.
More recently, both ordinary and specially flavoured chifles have entered the European market as "plantain chips", produced and distributed by Fyffes of Ireland.[8]
^ abcZapata Acha, Sergio (November 2006). Diccionario de gastronomía peruana tradicional (in Spanish) (1 ed.). Lima, Peru: Universidad San Martín de Porres. ISBN9972-54-155-X.
^Peru's flagship products are products whose origin, cultural expression, or transformation occurred in Peruvian territory with features that represent the image of Peru outside the country. The Comisión Nacional de Productos Bandera (COPROB, English: National Flag Products Commission) is the Peruvian agency that aims to achieve an export base and strengthen its presence in international markets.
^Agencia Andina de Noticias (November 30, 2008). (in Spanish). Archived from the original (Web) on March 19, 2012. Retrieved April 19, 2009.
^ abDiario El Comercio (November 25, 2008). "¿Por qué los chifles piuranos no pueden ser exportados?" (Web) (in Spanish). El Comercio (Perú). Retrieved April 19, 2009.
^Julio Pazos B., Ecuador Terra Incognita – Chifles (in Spanish)
^Cocina Cubana: Mariquitas de plátanos verde November 21, 2010, at the Wayback Machine(in Spanish)
chifle, fried, plantain, chips, side, dish, snack, food, finger, food, ecuador, thailand, northern, peru, preparation, chifles, ecuador, thailand, known, banana, chips, 2017, encebollado, world, esmeraldas, ecuador, gastronomy, ecuador, 2015, encebollado, worl. Chifles fried plantain chips are a side dish snack food or finger food of Ecuador Thailand and northern Peru Preparation of chifles in Ecuador Chifles in Thailand are known as banana chips Chifles in the 2017 Encebollado World Cup Esmeraldas Ecuador Gastronomy of Ecuador Chifles in the 2015 Encebollado World Cup Esmeraldas Ecuador Round homemade chifles in Guayaquil Ecuador Detailed close up of chifles ecuatorial plantain Contents 1 In Ecuador 2 Process 3 In Peru 4 Etymology 5 Similar preparations in other countries 6 See also 7 References 8 External linksIn Ecuador EditThe cuisine of Ecuador is based on different uses of fried bananas such as the chifle which serves as a companion in the Ecuadorian breakfast The chifle is consumed in hot soups like encebollado and in cold soups like ceviche In Ecuador there is the salt and sweet chifle with Banchis as main brands for the city of Quito and Tortolines de inalecsa that covers the Guayaquil market consuming many of other brands throughout the country Process EditAn incision is made in the peel the full length of the plantain and the peel is removed by hand The plantains are immediately placed in salt water Then the plantain is cut into thin slices either across round slices like chips or lengthwise strips The plantain slices are cooked in hot oil until golden and crispy Then they are seasoned with salt A more crispy variety of chifle is prepared and packaged in factories This includes sweet savory and spicy varieties The commercial production and export of chifle was a product of the fact that Southamerican travelers were interested in the uses of plantains Early 19th century travelers on ships entering and leaving the port of Guayaquil were served chifle instead of bread with meals including breakfast and discovered its use as a snack food In Peru EditIn Peru chifle is typical of the Piura Region 1 It consists of fried slices or strips of either ripe or green plantains seasoned with salt to taste In the region of Piura chifle is traditionally fried in wood burning stoves with wood of the algorrobo blanco a species of mesquite tree which gives chifle a special aroma and taste Depending on the type of plantain ripe or green the flavor can be sweet or savory Sometimes it is served with cancha serrana pan roasted maize or shredded cecina pork jerky At present the Asociacion de Productores de Chifles Piuranos APROCHIP English Piura Chifle Producers Association has initiated the process to declare chifle as a producto de bandera nacional English flagship product of Peru 2 3 APROCHIP of Piura is an agglomeration of 14 local commercial chifle producers 4 Etymology EditThe word chifle is of unknown origin and does not appear in the dictionary of the Spanish language 5 In the rural social environment of the Ecuadorian coast principally in the provinces of Montubio cultural origin chiflar was a vulgar and colloquial term that means to whistle with the mouth in a notably sharp sound by pinching the bottom lip and pushing air out from the lungs resulting in a strong sound sometimes pleasant or unpleasant to catch the listener s attention In the Montubia ethnic culture of the coast of Ecuador this sound was popularly used to call family or close kinsmen from long distances According to Peruvian historians the term chifle most likely comes from the Arabic chofre which in Medieval Spain was used to refer to the blade of the sword lending the name to the snack food of fried plantains sliced into circles with the blade of a sword 1 Another view is that chifle means horn or antler and the term was used because of the resemblance between the two 4 A third view suggests that the term originates from the whistling sound made while eating the snack 1 Similar preparations in other countries Edit Platanutres from Puerto Rico Every tropical country where the plantain is in high consumption has its local version of this snack It is known as chipilo in Bolivia plataninas in Guatemala parndh chips in South India mariquitas English lady bugs in Cuba 6 in Puerto Rico platanutres 7 platanitos in the Dominican Republic and tostones or tostoncitos in Venezuela More recently both ordinary and specially flavoured chifles have entered the European market as plantain chips produced and distributed by Fyffes of Ireland 8 See also EditBanana chips Ecuadorian cuisine Cuisine of Peru Plantain TostonesReferences Edit a b c Zapata Acha Sergio November 2006 Diccionario de gastronomia peruana tradicional in Spanish 1 ed Lima Peru Universidad San Martin de Porres ISBN 9972 54 155 X Peru s flagship products are products whose origin cultural expression or transformation occurred in Peruvian territory with features that represent the image of Peru outside the country The Comision Nacional de Productos Bandera COPROB English National Flag Products Commission is the Peruvian agency that aims to achieve an export base and strengthen its presence in international markets Agencia Andina de Noticias November 30 2008 Piura busca declaratoria de chifle como producto de bandera nacional in Spanish Archived from the original Web on March 19 2012 Retrieved April 19 2009 a b Diario El Comercio November 25 2008 Por que los chifles piuranos no pueden ser exportados Web in Spanish El Comercio Peru Retrieved April 19 2009 Julio Pazos B Ecuador Terra Incognita Chifles in Spanish Cocina Cubana Mariquitas de platanos verde Archived November 21 2010 at the Wayback Machine in Spanish Mario Pagan Utilisma Platanutres in Spanish Fyffes Plantain Chips product websiteExternal links Edit Wikimedia Commons has media related to Chifle Retrieved from https en wikipedia org w index php title Chifle amp oldid 1096550980, wikipedia, wiki, book, books, library,
