Tonga de Pescado Keto (Estofado de Pescado en Hoja de Bijao)
Keto Fish Stew in Bijao Leaf
Yes, with a tweak: ensure no rice or plantain is included, either in the stew or served alongside. About 10g net carbs per serving.
What it is
A flavorful fish stew, often originating from the Manabí province, where a mix of fish and vegetables is cooked in a rich, sometimes peanut-based, sauce and traditionally served wrapped in a bijao leaf. Modified for keto by omitting rice and plantain.
Key ingredients
White fish (e.g., mahi-mahi), onions, bell peppers, tomatoes, garlic, cilantro, achiote, peanuts (optional, for sauce), coconut milk (optional), bijao leaf (for wrapping), olive oil.
How to make it keto
Ensure no rice or plantain is included, either in the stew or served alongside. Confirm no starchy thickeners. If peanuts are used, check for added sugars in peanut butter/paste.
Watch out for
Rice is a standard component, often cooked inside the leaf with the stew. Green plantain is also a common side. Sugars in peanut sauce (if used) or pre-made coconut milk.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Ecuadorian menuAll 283 Ecuadorian dishes ›
