Q&A : Grains in Ecuador

Q & A:
Q: Hi Dorothy could you tell me about the different types of flour available in Vilca and what they are used for?

A: Sure: plenty of wheats, oats, corn, platano (plantain) for banana chips and breads, yucca for breads and chips, haba (bean) for breads and pastries, aveja (pea) for soup and breads, chuno (potato) for soups and breads, rye for breads., white rice and a mixed brown rice. There you go! There could be even more but that’s all I know for now

 

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