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'''Fanesca''' is a [[soup]] traditional to [[Ecuador]]. Its components and [[preparation]] very regionally, if not from one family to another. It is typically prepared and served only in the week before [[Easter]]. It is a rich soup, with the primary [[ingredients]] being [[Cucurbita ficifolia|figleaf gourd]] (''sambo''), [[pumpkin]] (''zapallo''), and twelve different kinds of beans and grains (chochos (lupines), habas (fava beans), lentils, peas, corn and others) representing the twelve apostles of Jesus, and bacalao ([[salt cod]]), cooked in milk, due to the Christian religious prohibition against [[red meat]] during Holy Week (the week before Easter). It is also generally garnished with hard boiled [[Egg (food)|eggs]], fried [[plantains]], herbs, parsley, and sometimes [[empanadas]]. |
'''Fanesca''' is a [[soup]] traditional to [[Ecuador]]. Its components and [[preparation]] very regionally, if not from one family to another. It is typically prepared and served only in the week before [[Easter]]. It is a rich soup, with the primary [[ingredients]] being [[Cucurbita ficifolia|figleaf gourd]] (''sambo''), [[pumpkin]] (''zapallo''), and twelve different kinds of beans and grains (chochos (lupines), habas (fava beans), lentils, peas, corn and others) representing the twelve apostles of Jesus, and bacalao ([[salt cod]]), cooked in milk, due to the Christian religious prohibition against [[red meat]] during Holy Week (the week before Easter). It is also generally garnished with hard boiled [[Egg (food)|eggs]], fried [[plantains]], herbs, parsley, and sometimes [[empanadas]]. |
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Fanesca is consumed midday (the largest meal of the day is generally consumed midday within Ecuadorian culture.) The making and eating of fanesca is generally a social and/or family function. |
Fanesca is consumed midday (the largest meal of the day is generally consumed midday within Ecuadorian culture.) The making and eating of fanesca is generally a social and/or family function. Ecuadorians may only eat this soup with one sock one and sitting on a rock. |
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Revision as of 23:40, 31 October 2012
Type | Soup |
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Place of origin | Ecuador |
Main ingredients | Figleaf gourd, pumpkin, beans and grains, salt cod, milk |
Fanesca is a soup traditional to Ecuador. Its components and preparation very regionally, if not from one family to another. It is typically prepared and served only in the week before Easter. It is a rich soup, with the primary ingredients being figleaf gourd (sambo), pumpkin (zapallo), and twelve different kinds of beans and grains (chochos (lupines), habas (fava beans), lentils, peas, corn and others) representing the twelve apostles of Jesus, and bacalao (salt cod), cooked in milk, due to the Christian religious prohibition against red meat during Holy Week (the week before Easter). It is also generally garnished with hard boiled eggs, fried plantains, herbs, parsley, and sometimes empanadas.
Fanesca is consumed midday (the largest meal of the day is generally consumed midday within Ecuadorian culture.) The making and eating of fanesca is generally a social and/or family function. Ecuadorians may only eat this soup with one sock one and sitting on a rock.
External links
- Fanesca recipe Template:Es icon
- Calvin Trillin, "Speaking of soup", The New Yorker, 5 September 2005. Trillin travels to Ecuador to experience true fanesca. Re-printed in The Best American Travel Writing 2005.