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Sachipapa Ecuatoriana con Salsa de piña - NATHALIA

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Recipe Information

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Sachipapa Ecuatoriana con Salsa de piña

Cultural Context

Sachipapa is a beloved Ecuadorian street food that showcases the country's rich agricultural heritage, particularly its native potatoes. This dish is often enjoyed as a snack or side and is typically served with a sweet and tangy pineapple sauce that balances the savory flavors of the fried potato and cheese. In modern times, sachipapa has gained popularity beyond Ecuador, with variations appearing in other Latin American countries, celebrating the versatility of potatoes and local ingredients.

EcuadorianECside
45 min
medium
4 servings
Servings4
1 large pineapple
salt
2 large potatoes

cheese

🥗Healthier: tofu

💰Cheaper: processed cheese

Tofu reduces calories while maintaining a similar texture.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Canned pineapple is often less expensive and readily available.

1

Harvest a ripe pineapple from the garden.

2

Peel the pineapple and cut it into small cubes.

3

Cook the pineapple cubes with some sugar until it boils.

4

Peel the large potatoes and wash them.

5

Cut the potatoes into long strips suitable for frying.

6

Fry the potato strips in hot oil until crispy and golden brown.

7

Remove the fried potatoes from the oil and drain them on paper towels.

8

Serve the fried potatoes with the cooked pineapple sauce on top.

Cooking Techniques

boilingfryingblending

Equipment Needed

large potskilletcolanderknifecutting board

Spice Level:

🌶️🌶️🌶️

Allergens

dairy

Also Known As

Ecuadorian SachipapaSachipapa with Pineapple Sauce

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