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The Ecuadorian Amazon is known for its great natural and cultural diversity — and ecuadorian amazon food is unlike anywhere else. From the guanta animal (a wild Amazon rodent) to grilled chontacuro grubs and maito wrapped in bijao leaves, the rainforest offers a culinary tradition shaped by Kichwa, Shuar, and Achuar communities. Here’s the honest list: 9 traditional dishes and beverages from Ecuador’s jungle.
Some of the typical dishes of the region are made with local species. For this reason, in some remote areas of the Ecuadorian Amazon, the consumption of animals such as monkeys, guanta (lowland paca), tapirs, parrots, piranhas, and catfish is very common. These dishes are usually accompanied by tubers such as cassava (yuca) and the taro plant (Colocasia esculenta). Here are some of the typical dishes of the region: Typical Food of the Ecuadorian Amazon
Ecuadorian Amazon Food: Typical Dishes
Guanta Animal: Amazon Broth
The Guanta (lowland paca) is a typical rodent of the Ecuadorian Amazon that lives in high forests or on the banks of rivers. This animal feeds on seeds, tubers, and fruits. As a result, your meat is a food with a high nutritional value and a great source of protein.
Local people often consume Guanta meat in various presentations. Being the smoked guanta the best-known presentation. However, despite its strange name, its flavor is incomparable. The price of this dish ranges from $5.00 – $10.00 depending on the area where it is consumed.
Grilled Chontacuro
The mayones or chontacuros are worms that grow in the Palm of Chonta. Their approximate size is 7 cm. They have a high content of natural fat and they also have healing qualities for malnutrition and respiratory problems. Mayones are part of the food diet of the Amazonian peoples because they are nutritious and have a pleasant taste. They are usually eaten roasted on skewers but they are also sold live and processed as mayon butter. The price of a skewer with 5 mayones has an approximate cost of $ 3.00 USD.
Heart of palm ceviche
The palm heart is extracted from the chonta palm tree. It is consumed for its low fat content and a great source of fiber that helps prevent colon cancer. Keep blood glucose stable and regulate the intestinal process. Ceviche is a delicious way to consume hearts of palm. Since its ingredients include lemon juice, red onions, chili, and tomato, among others, which are light to consume. This food is a perfect alternative for vegan and vegetarian visitors. The price of this dish ranges from $ 3.00 to $ 5.00 USD.
Maito or Ayampaco
Maito or also known as Yunkurak is a wrap cooked in bijao leaves that contains fish. Especially tilapia, accompanied with more ingredients from the Amazon such as yucca, plantain, or palm hearts and seasoned with some spices. This food draws a lot of attention to visitors for its exquisite taste and being healthy. This typical food is an ancestral Shuar cooking recipe. Over time the cooking technique in sheets was dispersed throughout much of the region. The area where this typical dish is most consumed is in Morona Santiago province in the Oriente. The standard Ayampaco price is $ 6.00 USD although it varies depending on the place.
Uchumanka
Uchumanka means Pot of chili, it is a spicy soup that contains smoked fish or chicken, chili, palm hearts, muyu legs (white cocoa beans), and wild mushrooms. This food is accompanied with yucca and plantain, although sometimes versions with potatoes are found. This food was prepared for special occasions or festivals in the communities. It can be found more frequently in Francisco de Orellana or the Amazonian communities. The approximate price of this dish is $ 5.00 USD.
Sapara soup
This dish is widely consumed in the Tena area. Its preparation is emblematic of the Amazon. It can also be found in areas of Peru with the name of Zarapatera. It is made in the shell of a turtle, its main ingredients are river turtle meat, plantain and yucca.
Typical Beverages of Ecuadorian Amazon
Chicha de yuca and chontaduro
Chicha is a fermented typical beverage of the Shuar people. It can be made with chontaduro and also with yucca. Which is one of the main foods of the indigenous populations. Men are in charge of harvesting the products while women are in charge of making the drink. For indigenous communities, this beverage is offered by members of the communities to visitors as a symbol of friendship. It is also one of the most consumed beverages by the people of the Amazon as it helps them stay healthy.
Guayusa tea
Guayusa is a native plant of the Amazon rainforest of Ecuador. The infusion of its leaves has stimulating, energizing, and antioxidant properties that prevent the accelerated aging of cells. The guayusa tea is very popular throughout the Ecuadorian Amazon. Is consumed by the inhabitants on a daily basis to combat fatigue and stress. Some people use it to combat rheumatism for its anti-inflammatory properties.
Shinchicara
Shinchicara is a medicinal drink made from cane liquor, cat’s claw, guayusa, liana, lemon verbena and other herbs. This drink is used to combat rheumatism, rhinitis and arthritis.
Currently this Beverage is marketed in different places in the Ecuadorian Amazon with an approximate price of $ 10.00 USD per liter.
What is amazonian food?
Amazonian food is the traditional cuisine of communities living in the Amazon rainforest — built around freshwater fish, yuca (cassava), palm hearts, wild fruits, and protein-rich insects like chontacuro. In Ecuador’s Amazon, dishes are prepared by Kichwa, Shuar, and Achuar communities using techniques passed down for generations.
What is chontacuro?
Chontacuro is the larva of the chonta palm weevil, a traditional protein source in the Ecuadorian Amazon. Indigenous communities grill them on skewers or eat them raw. They taste similar to bacon when cooked — fatty, savory, and surprisingly mild. They’re also rich in omega-3 fatty acids.
What is maito and how is it prepared?
Maito is fish or meat wrapped in bijao or banana leaves and cooked over an open fire. The leaves seal in moisture and add a subtle herbal aroma. Most common version uses tilapia or local river fish with yuca, palm hearts, and chili — a complete one-pot meal eaten across Ecuador’s Amazon region.
Is it safe for travelers to eat chontacuro?
Yes, when properly prepared. Chontacuro served in established Amazon lodges and restaurants is grilled or smoked, killing any microbes. It’s an excellent source of protein and omega-3s. We recommend trying it cooked rather than raw if you’re a first-time visitor — the flavor is mild and the texture firmer.
Where in Ecuador can you try authentic amazonian food?
The best places are community-run lodges in Napo, Sucumbíos, and Pastaza provinces — especially Tena, Misahuallí, and Puyo. Indigenous-led tours often include a traditional meal as part of the experience. In Quito, a few restaurants serve Amazonian dishes, but the authentic versions are in the rainforest itself.
