Use of plants in the gastronomy of the parish "O Anegado", in Jipijapa , Manabí , Equador

Abstract

The fundamental purpose of this research was to document the use of plant species in the culinary practice of the El Anegado parish, with a notable focus on their applicability as foods, condiments and beverages, especially relevant for visitors. To achieve this goal, group discussions, interviews and dialogues with local residents were used to capture and document their knowledge of plants used in traditional cuisine. A total of 41 species were identified, covering 24 families of gastronomic relevance. Most of these species are cultivated, reflecting the active interaction between local communities and the surrounding natural environment. Among the families, Fabaceae and Rutaceae stand out, which stand out for housing a greater number of species of culinary interest. 74 gastronomic uses were recorded, distributed in three main categories: drinks (29), edible plants (27) and condiments (18). It is important to note that the same species can be used for various culinary purposes. The importance attributed to species such as Musa paradisiaca and Zea mays is striking, which constitute the fundamental basis of numerous characteristic dishes of local gastronomy. The variety of species identified and the uses attributed to them reveal a rich and deep-rooted interaction between the community and its natural environment. The preservation of these culinary practices not only enriches the gastronomic experience, but also promotes the conservation of local biodiversity and the preservation of valuable traditions.