Ecuador
Photo: Agencia de Noticias ANDES, CC BY-SA 2.0, croppedFanesca
/faˈneska/fah-NESS-kah
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- Taste
- RichSavory
- Made with
- FishBeans & tofuCornDairy & cheese
History
Fanesca is a thick soup made once a year in Ecuador, during Holy Week before Easter. It contains salt cod, squash, and twelve kinds of beans and grains, such as corn, lupins, peas, lima beans and lentils, in a base of milk and peanuts. The twelve grains are often said to stand for the twelve apostles, and the cod for Jesus. It is served with hard-boiled eggs, fried plantain, little dough balls and slices of white cheese. Fanesca takes days to prepare and is made by families together, and restaurants in Quito and other cities sell it only during Lent. Its origins are debated: it may combine Andean harvest dishes with Spanish Lenten cod.
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