La cocina de vanguardia vinculada con la identidad gastronómica de la etnia Shuar de la parroquia Asunción Sucúa-Morona Santiago

Abstract

This research work main objective was to create avant-garde dishes with products from the Shuar Ethnic Group of the Asunción Parish, the gastronomic reality of Asunción Parish was investigated in reliable sources. Different methods and techniques were selected. Descriptive statistical analysis was carried out, working with a sample of 364 inhabitants between 30 and 59 years old, 61 surveys and 14 interviews were applied. Through interviews, information was collected on the intangible cultural heritage of the place, in turn, surveys were carried out to find what the population assumes as cultural heritage, it was highlighted that the religious belief of the inhabitants is Arutham in 39,4% of the locality. A myth known is that of Washi inia. The Boa Legend is known by 57% of the inhabitants. In the culinary field, the Shuar ethnic group registers varied gastronomy in meats, vegetables, seafood, fruits, aromatic herbs and condiments, it was collected that the traditional dish is guatusa broth in 10,38%. The native product is armadillo since 9,7% recognize it. The technique used in the ethnic group is that of salting in 26,78%. Standard recipes were elaborated with which the elaboration of a digital magazine was proposed in which the intangible heritage was evidenced with avant-garde dishes based on the products of the Shuar Ethnic Group: Entrance: Wild salad with mayonnaise, characha roll au gratin in sauce bechamel, puno cream with Creole chicken. Main course: baked guatusa roll in spicy passion fruit sauce, grilled guanta sous vide, tilapia rolls in spicy arazá sauce. Dessert: fried tagua ice cream, sweet potato muffin, guava and passion fruit cheesecake, arazá ice cream, set of flavors, Drinks: yucca mimosa chicha, naranjilla cocktail with guayusa, vodka squash, Extras: native chili, chimichurri with native spices .