One thing about moving to any foreign country and that is the most well equipped cook can be brought to her knees because ingredients and spices can be very different.
You almost feel like a beginner cook because you do have to learn to cook differently. On top of being in a different country, I have to adjust to the altitude here too while cooking in Ecuador.
I have started with the very basics. You know my crew likes meat and potatoes and there is no shortage of that here. But I did not realize, though I consider myself a cook from scratch type of person, that I was using still way too many ready things in the states.
While cooking a favorite of roast and potatoes for my crew, I often used premade cream of mushroom soup. Guess what? They don’t have that here. Before I tell you what I did, look at this list of some things they don’t have here or at least I am still on the hunt for them.
- Cream of mushroom soup pre-made.
Maggi brand has cream of mushroom and others in a bag that you mix with water, but that didn’t sound very appealing appetizing to me.
- Chicken or Beef stock or broth.
Yep, you guessed it, I have been making my own.
- Beef Bouillon Cubes.
I consider this a staple in my home. Though they do have chicken bouillon cubes, it’s hard to make beef stew without my much loved beef bouillon cubes.
- Chili Powder. I can just pass out over this one.
You know I am from Texas and well we love us some chili, tacos and fajitas with original chili powder.
These were very basic items I kept stocked up on for any easy meal preparation.
So the other day, I started with my list and have tackled at least two things to make and keep in my freezer.
Too, we wanted to cook a bit healthier here. I hadn’t read the label to those pre-made soups in a while, so I set out to stock my freezer a bit.
It’s pretty easy to make chicken stock, so I did. But I was especially excited at finding a great link over at Money Saving Mom for cream of anything soup and oh I found a new recipe, Poor Man’s Steak that Tiny loves to.
Adding in a new recipe was a side perk of my hunt.
Focusing on what we do have here, which is an abundance of a variety of fresh ingredients, I whipped me up some home made and delicious cream of mushroom soups.
After seeing how easy it was, it makes me wonder why I didn’t do it before, but then again in the states it’s all about the convenience.
Too, this is my “market” and when you can find fresh fruits and vegetables on every corner, you are inspired to cook every bit of it home made. Organic is delicious too.
(cherries are in season and they are so sweet, we just can’t stay away from them and the grapes)
Then next on my list is learning how to cook all their tasty soups. I could just live on soup and bread if my crew didn’t always want meat and potatoes.
(cream of onion)
(bean, hominy and corn soup)
(cream of broccoli is my favorite, so far, but I just had quinoa yesterday and now it’s a toss up)
(but then I forgot about the cauliflower soup where the cauliflower was slightly fried. I never leave any of the soup at lunch.)
Then of course there is no shortage of the best testing hamburgers you have ever had when you have had your fill of being a “trial” cook.
Somehow when we go out to eat, the ingredients and spices that aren’t found here in Cuenca just don’t seem that big of a deal.
Hugs and love ya,
Want to read some more about living in Ecuador?
Appreciating the Culture of South America Through Dance
Ami says
Loved Ecuador. Spent six weeks there and I cooked the entire time. I am a true 😉 from-scratch person. I may have taken lids off of spices and smelled before buying them!!! I can’t believe I just admitted that. I think I found everything I needed–even to make homemade pasta sauce. We did lots of soup, too. I would buy a chicken every week and broth it and use that for a lot of different things. We love seco de pollo. Laylita has a lot of great recipes on her site to try that are Ecuadorian. We were in Quito, so things may be a bit different in Cuenca. Enjoy all your time there. It is so beautiful and wonderful.
Tina Robertson says
Hey Ami,
Loved hearing that, didn’t know that. Yes, places are different here and too the country as a whole, will stop importing things immediately if you can buy it in the country. Yes, Cuenca is different and is beautiful. I like it more than Quito, but it is smaller by comparison and so no homemade pasta sauce here..lol I loves seco de pollo. The ice cream is to die for…lol We have been here longer than a year and enjoying every minute of it..
KatieU says
a little cayenne and some achiote is a good substitute for chili powder. Most people down there won’t use any stock. They use Maggi or the stock is made as they simmer the soup. Good luck! Always an adventure in Ecuador!
Tina Robertson says
Yes, yes, I found cayenne!! lol and a local told me about achiote the other day.
I found New Mexico chili powder the other day too. Yes, I have been saving back all my broth and bones to make broth. Sure is more flavorful and probably tons healthier..