Sango de Camarón: Tradition with a Gourmet Twist

The Sango de Camarón is much more than a meal; it’s a representation of Ecuador’s coastal regions and their abundant gifts from land and sea. Traditionally, this stew marries the earthy starchiness of green plantains with the rich savor of shrimp and is thickened to creamy perfection—sometimes leaning nearly to a porridge-like consistency. This unique bowl captures the heritage, the soul, and the warmth of Ecuadorian homes and local markets.

Origins & Cultural Significance

Emerging from Ecuador's coastal provinces, sango was designed partly out of culinary ingenuity and necessity. Plantains, a deeply rooted staple, lend themselves both to thickening and flavor. When seafood like shrimp was plentiful (especially after the fishers’ daily haul), families would prepare sango for both everyday meals and special gatherings, celebrating bounty and sustenance.

Adding peanut butter to the sango is a reflection of the country’s diverse agricultural traditions, yielding a surprisingly harmonious flavor and lush mouthfeel. The inclusion of toasted corn (cancha or chulpe) elevates it, providing contrasting crunch that complements the stew’s creamy base—offering a playful echo of Ecuadorian Andes where such corn snacks are beloved.

Cooking Tips & Customization

• Plantains: Use green (unripe) plantains, as their high starch content is key for structure and thickening. Ripe plantains will make the stew too sweet and soft.
• Achiote Oil: Traditional in Ecuador, achiote imparts a herbal-yellow hue and subtle aroma. If you can’t find achiote oil, infuse regular vegetable oil with achiote paste or coloring.
• Peanut Butter: Opt for unsweetened, smooth peanut butter; it should melt easily and add creaminess. A dab more for peanut lovers won’t hurt.
• Stock Base: Home-made seafood or shrimp stock generates the deepest flavor, but boxed or bouillon-based alternatives can also work (consider reducing additional salt).
• Toasted Corn: For authentic texture, seek cancha/chulpe corn nuts, available in Latin markets. If unavailable, salted corn nuts offer great flavor—don’t skip this!

Unique Aspects

The toasted corn garnish is outside the most orthodox sango de camarón presentations, but it's a delightful, textural contrast borrowed from other Ecuadorian street foods—making each bite an adventure between luscious stew and crisp corn.

Springy shrimp cooked gently at the end ensures tenderness and keeps their natural briny sweetness. Want even more color? A sprinkle of fresh, chopped red amaranth leaves or tiny diced avocado makes a modern flourish.

Personal Thoughts

This dish strikes a bold balance: umami from shrimp, creaminess from peanut and plantain, and crunch from toasted corn. It’s gluten-free, gluten-loving, celebratory, and deeply comforting—a must-try for fans of global stews. In my test kitchen, this quickly became a novel hit thanks to the nutty undertones and cubes of rich plantain, which echo soulful, nourishing—and uniquely Ecuadorian—culinary identity.

Final Serving Suggestion

Serve it on a chilly evening or for a communal table feast. A light cabbage slaw or crisp radish salad is the perfect sprightly side. Always finish with a squirt of lime to highlight those deep flavors.

Once you’ve tried this recipe, you’ll have not only tasted Ecuador but woven a piece of its history into your own kitchen rituals.