Chicha de piña is a spiced pineapple drink made by simmering the pineapple skins and core with spices and hard brown sugar. Seven out of seven members of the Downing family recommend this simple drink.
Pan de yuca or cheese bread (this recipe is taken from a forthcoming cookbook from Our Mission Path)
Produces 20-25 small yuca breads
Some food is attached to good memories. This was a favorite of Timothy 2 when he discovered it on his first mission trip to Ecuador. Pan de yuca, also known as Ecuadorian cheese bread is a treat the whole family can enjoy. Seven out of seven Downings recommend.
1 tsp baking powder
Pinch of salt
1 stick of butter (room temperature)
2 large eggs
2 ½ cups yuca flour (starch)
4 cups grated mozzarella cheese (white cheese)
First. Combine the yuca starch or flour, cheese, baking powder and salt in a large bowl and mix well.
Then. Add the butter and eggs
Then. Mix until small dough balls begin to form, if it’s too dry add 1-2 tbs of water or heavy whipping cream.
Then. Lightly flour a work space and turn out the dough. Knead the dough until it is smooth, even textured and not sticky.
Then. Pre-heat the oven to 500 F.
Then. Make small round shaped breads with the dough and place on a cookie sheet with parchment paper. Refrigerate for 30 minutes.
Then. Bake. Once the oven reaches 500F, turn on broiler, place the dough on the middle rack and bake until the breads are golden, (5-10) minutes.
Have you ever considered how important food was in the ministry of Jesus? We see that the context of many of Christ’s interactions involved food. What does our Holy God incarnate have in common with sinners? Food. And the good news is that the table of Christ is always expanding!
In this cultural insight we explore the difference between North American cuisine and that of Ecuador. We just scratch the surface of this topic but we are willing to do the in-depth research to dive deeper on an upcoming episode!