Shuar gastronomic culture of the Macuma parish (Taisha, Morona Santiago, Ecuador)

The lack of knowledge about the customs and culinary traditions of the Shuar ethnic group in the Taisha canton can lead to the loss of memory and identity among the young people of the parish. The aim of this research is to document their customs, culinary traditions, traditional dishes, and culinary techniques that are preserved in the memory of young people. The employed methodology involved exploratory and descriptive field research, employing a non-probabilistic approach with two focus groups. The first group consisted of 30 individuals aged 65 to 69, who possessed pertinent knowledge for data collection. An interview guide focusing on gastronomic traditions was developed for this group. The second focus group comprised 54 individuals aged 30 to 34, to whom a questionnaire of closed-ended questions was administered via survey to determine consumption patterns retained in their memory. The results indicate that yuca is one of the main staple foods in their diet. Among the traditional dishes that persist in memory are chicha de chonta and ayampacos de chontacuro, as well as broths such as caracha (fish), guanta, and chicken broth. Additionally, wild fruits, tubers, seeds, and leaves such as garlic, chillangua, yumimias, and chambu serve as condiments in wild soups. Moreover, culinary techniques such as wrapping in bijao or banana leaves, boiling, smoking, salting, along with various artifacts and utensils, still endure among the young people of the Shuar ethnicity. Furthermore, establishing a registry for safeguarding information is essential to prevent the disappearance of traditional dishes that are no longer consumed and to promote conservation, as well as to prevent the extinction of some species and the introduction of foreign elements.