Viche: findability, trends, and ingredients of an emblematic Manabita soup in web searches
DOI:
https://doi.org/10.70221/rgc.7640552Keywords:
Soups, Manabita cuisine, Ecuadorian gastronomy, peanutAbstract
Viche is the most representative soup in the Ecuadorian province of Manabí. There is no clear documentation about its origin and composition, but there is consensus about its consistency and main ingredients. This study explores the web search behavior of the last nineteen years and reviews the ingredients listed in recipes published on the web. The highest interest is seen in Manabí province, followed by Santo Domingo de los Tsáchilas, Esmeraldas, Los Ríos, Guayas, Pichincha and Azuay. A yearly analysis shows three interest peaks in early January, Easter and mid-August, coinciding with times of high visitor influx and supporting the assertion that Viche displaces Fanesca as the traditional Easter soup in Manabí, but only in the cities of Portoviejo and Manta. Recipes available in the web have an average of 18 ingredients, with seven main ingredients, led by peanut, fish, cumin, plantain and corn, sixteen middle frequency ingredients and three low-frequency ingredients. Viche is confirmed as a primordially Manabita dish, with festive and ritual presence beside the day to day presence, and without authoritative presence in the web.
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