For
the ruins and sites (mostly unexplored) of ancient pre-Columbian civilisations
which succeeded each other from 3500 b.c. until the Spanish conquest
(“Valdivia”, “Machalilla” and “Chorrera”
of the formative period; “Bahia”, “Guangala” and “Jama-coaque”
of the regional period; “Manteña” of the integration period).
In this regard, the little archaeological museum of Salango
and the town museum
of Manta are of great interest.
It is also an opportunity to familiarise with the uses
and customs of present day inhabitants of Manabí, the “Mantas”,
their agricultural activities
(production of bananas, cocoa, coffee, cotton, tobacco), their manufacturing
activities (very important are the textile manufacture of Toquilla,
with which artisans from Montecristi and Jipijapa make the famous Panama hats,
and that of Tagua, known as vegetal ivory, widespread almost everywhere),
the traditional "pueblos", (for example the almost entirely lacustrian
village of Ruecafuerte) the "Montubio" rodeo (Montubio is the traditional
farmer of the coast) which occurs in the S.Isidro Pueblo in the month
of October and the recreational activities such as the Sunday appointment
with the cocks' "Pelea"&hellip
for wonderful and unpolluted... white and black beaches!
The ocean here offers much more…
the unique attraction of the mangroves for example,
coastal ecosystem of brackish water
and natural habitat of endemic species as the blue crabs,
which risk extinction due to speculation; the attraction of the whales,
which reproduce in Puerto Lopez,
Pedernales and Matal baies between June and September;
and also the nidification of the blue footed solan, of the sea-lions colonies
and the majestic flights of hurricane birds and albatros in Plata and the attraction of the fish-markets with their rich daily displays island and the attraction of the fish-markets with their rich daily displays.
gvnj
Manabí cooking and in general all Ecuadorian cooking, is excellent and varied.
Above all one can enjoy typical dishes based on meat, fish, shellfish, rice,
vegetables, fruit, route vegetables and their combinations.
The recipes based on yucca (manioca), tasty as the “japingachu”
and delicate as desserts, deep-fried fish and fruit (excellent are the “maduro” fried
and the “chifle”), roasted meat with “archiote” (aromatic
spice), the “encocado” based on rice, shellfish and tamarind cooked in coconut milk,
delicacies such as river crayfishes, rarities such as “spondylus” (divine shell),
the tentacular “perceves” and specially the Manabí “cazuela”.
there are many reserves,
but it’s true that many more areas were completely deforested for vast estates and unproductive grazing lands.
Particularly during winter (January - April)
the temperature reaches on average 32°.
In this period frequent tropical downpours,
specially during the night, are replaced by splendid sunny days.
During the dry season (May - December), in which rain is very rare,
the temperature comes down to an average of 28°.
Because it’s an alternative
to the usual touristic routes suggested
in Ecuador!
