Culinary Entrepreneurs Want to Revolutionize Ecuadorian Food

Economist Jose Luis Guzman Proaño, 41, and his mother, Lucia Proaño Maldonado, who have been chefs for 3 years, devised an innovative, healthy and tasty idea called banana flesh.

Its flavor is similar to tamales and its texture is delicate, so even a child can consume it. This product chemical, this is what makes it completely natural, that is why it can be used in the same way as animal meat: steak, lasagna, kabobs, but its main objective is to be 100% food.

Its “public presentation” was held World Environment Summit (CIMA), held in Guayaquil from 14 to 17 March, where it earned wide acceptance with the public. The success was such that the creator dreams to export the creation.

Jose Luis is on paperwork and waiting in a month to be ready to offer the flesh of bananas at a local in a mall. “It’s better to work in a mall because of security”

The procedure for preparing the product is a family secret. They just explained that the raw material is green bananas. The shell is removed; it contains tannins (toxins). Then enrich the pulp with soy to acquire the final texture.

Source: Daily Expreso