Estudio de las tradiciones culinarias del cantón Arajuno provincia de Pastaza

Abstract

The purpose of this ethnographic work was to study the culinary traditions of the Arajuno municipality Pastaza province, in order to publicize its history, customs, traditions and/gastronomy, this research is descriptive, exploratory, non-experimental, cross-sectional and bibliographic, in which the theoretical and empirical method was applied. The information was collected through the use of surveys, applied to 65 older adults from the age of 50 to 89 years and interviews aimed at a focus group of 10 people, who collaborated to complete the information. Through his study it was identified the most consumed traditional dishes which are the Mayto fish with 26,61% the smoked catfish with 18,35% the skewers of chota kuru (chontacuro) with 17,43%. The most representative dishes were smoked fish locro with 15,56%, carachama mayto with 15,27% and the Ukuys ants with 13,26%. The most important and consumed beverages are yucca chicha with 23,70% the chonta chicha with 22,22% and the guayusa with a 20, 74% main drinks that should not be missing to accompany the meals. With this research work it was possible to create the digital magazine “GASTRONOMÍA DE ARAJUNO ancestral wisdom, culture and tradition” this way to disseminate and make known to own and strangers the most representative traditions, culture and the most representative gastronomy, achieving a strengthening of the cultural identity of Arajuno.