How do you say FANESCA in English?

One of the most traditional Ecuadorian dishes, perhaps the most traditional, does not have a translation in English. Commemorating the events of Good Friday with a special dish is a tradition here but not in most Anglo Saxon countries. 
Fanesca is a very thick soup only served during lunch in Holy Week, the week before Easter, more specifically on Good Friday and its preparation and ingredients are full of symbolisms.
It was created out of the religious prohibition of consuming red meat during Holy Week, a tradition that began in the times before the Republic. The main ingredient then is a type of fish: Salt Cod (Bacalao) plus exactly twelve different grains (apparently each grain represents one of the twelve apostles). There is also zapallo which is in aspect and taste similar to pumpkin though not exactly the same. All of that has to be cooked in milk and after a long preparation it can be served, also garnished with hard boiled eggs, or plantain, or even  empanadas. 
The preparation, and some of the ingredients, of a Fanesca varies from region to region. The Fanesca in the Northern Highlands does not taste the same way as in the Center or in the Coast. There is an extra something or something less here and there though everyone knows that without the beans or the cod that is not a real fanesca.  

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