It is made with canguil blando, a corn variety indigenous to the area and mani: “mani” is the local name for peanuts, which were already planted in pre-Colombian times, for example by Taini people from the Caribbean and the Antilles.
These two ingredients are roasted and finely ground; spices are added to this powder, among them achiote seeds, a shrub whose red seeds are used to give flavor and color to dishes. It is this spice that gives the sal prieta its dark color.
The sal prieta can be found for sale on street and market stalls, where people always have a little bit ready to serve with plantains (fried on the spot) or other dishes. It is a typical condiment in this area of Ecuador and is used in Fish, plantains and rice based dishes.Back to the archive >