La gastronomía ancestral manabita y el uso de ingredientes locales en la preservación ambiental en la parroquia San Plácido.

Abstract

The present investigation corresponds to describe the ancestral Manabita gastronomy and the use of local ingredients in environmental preservation in the San Plácido parish, in such a way that a procedure was carried out to investigate the causes that are presented to the local ingredients in the gastronomic preparation. For the development of this research, a descriptive correlational methodological structure was carried out, with an explanatory scope, the methods used are analytical-synthetic, in such a way that techniques were used to collect data, such as surveys and interviews; As an instrument, the questionnaire with open and closed questions was applied, the sample was of a non-probabilistic type, finally, it is concluded that the inhabitants of the San Plácido parish consume ancestral dishes such as tonga, Creole chicken broth, Creole chicken dry. , the most used ingredients in the gastronomic preparation are coriander (Chinllagua), oregano, plantain and the fertilizer most used in the growth of crops is organic fertilizer.