page_title: Quijos-Quichua
section_title: Traditional Cooking Methods
hierarchical_section_title: Quijos-Quichua / Traditional Food / Traditional Cooking Methods
caption_attribution_description: English: Hojas de plátano (palanda panga) son utilizadas como especie de mantel, para servir los alimentos.
context_page_description: The Quijos-Quichua are a Lowland Quechua people, living in the basins of the Napo, Aguarico, San Miguel, and Putumayo river basins of Ecuador and Peru. In Ecuador they inhabit in the Napo Alto as well as the rivers Ansuy and Jatun Yacu, where they are also known as Quijos Quechua. The Original Nation Quijos has an extension of community territory of approximately 13,986, 78 hectares. It was recognized as such on March 13, 2013, by Codenpe. Sus habitantes viven a lo largo del Alto Napo y actualmente hablan el quichua, aunque su idioma original es el shillipanu. It is made up of dozens of groups, communities and organizations, according to their status.
context_section_description: Traditionally the Quijos (Quichua) communities cooked over an open fire. The use of banana leaves to wrap their food was also very common. The banana leaf wrapped food items would then be cooked over the fire in one of two ways; either smoked/grilled over the open fire or placed in a pot of boiling water to be steamed. The use of clay pots (olla) is not only an important aspect of traditional cooking but also of traditional art. Among their traditional dishes is the Yuyucallana, made with plants such as Yuyu (bud) scabbard, chontayuyu (chonta flower, yuyu (palmito) and banana leaf. Another favourite food of the Quijos is maito. This dish is cooked in the fire, it is fish (usually tilapia) wrapped in banana leaves. Finally, meals are served on the floor, on larger leaves of the banana tree.
caption: Meals are eaten on larger banana leaves on the ground.
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