Ceviche is very traditional (shrimp ceviche is especially popular), as are soups and stews.Indigenous peoples in Ecuador, or Native Ecuadorians, are the groups of people who were present in what became Ecuador when Europeans arrived.
Afro-Ecuadorian, people of Spanish descent, and others make up the remaining 20 percent.
There are different theories about how the Americas became populated.
The prevailing theory, the Land Bridge Theory, holds that the first inhabitants of Americas migrated from Asia across the Beringia.
According to this theory, the first inhabitants of South America arrived from North America via the Panamanian isthmus.
Ecuador is blessed with a diversity of native ingredients, thanks to its geography.
Ecuador has a large coastal region, so seafood is abundant.There's a mountainous strip in the middle of the country, where traditional Andean crops such as potatoes (many different native varieties), and grains such as quinoa and corn are cultivated. Potatoes, yuca, rice, beans, plantains, seafood, chicken, beef and pork are all staples of the Ecuadorian diet.Aji, a spicy chile pepper hot sauce, seasons everything.Other theories hold that the first humans to reside in the Americas came across the Pacific Ocean from Oceania or across the Atlantic Ocean from Europe.While archaeologists have proposed different temporal models at different times, the schematic currently in use divides prehistoric Ecuador into five major time periods: Lithic, Archaic, Formative, Regional Development, and Integration.These time periods are determined by the cultural development of groups being studied, and are not directly linked to specific dates, e.g. The Lithic period encompasses the earliest stages of development, beginning with the culture that migrated into the American continents and continuing until the Late Pleistocene or Early Holocene.