Holy Days Feast to celebrate Ecuardorian Cuisine
The Gastronomy of Holy Week is known for all those culinary customs and foods allowed during the holy period of Christianity and often elapse from Palm Sunday to Easter Sunday, from the liturgical point of view. Each country (with some representation or Christian group) usually has a set of dishes, or preparation, characteristic of this date that usually does not have carnal content because of abstinence observed during this period.
The soup that is fanesca is typical Ecuadorian cuisine and it is served traditionally at Easter period (or even a week before). This is a soup that is served hot. Their preparation gathers whole family several days before getting down to work to peel the beans and let the soup more delicate, so they take off the husks of grain by grain.
The fanesca is quite a feast that marks the Ecuadorian culture; it's about teamwork, sharing and enjoying the collaboration of all members of the family, the Andean tradition, the wisdom of the elders, the children's hands and the time of the grandmothers.
It is cooked in a base of milk and cod. This exquisite dish merges indigenous tradition of Spanish culture. In honor of the twelve apostles, has 12 ingredients, among which are typically Andean grains such as: corn, quinoa, beans, peas, lentils, peanuts and beans. It has a very special flavor and delicious. Its taste takes people back to the home preparations of grandmothers.
It is usually served hot on a plate and decorated with pastries traditional salt and fried plantains, red peppers, parsley, cheese and sliced boiled eggs. In some areas they usually accompany with sliced avocado or offered a portion of rice to finish the soup.To end this Lenten feast the dish is accompanied, especially in Quito, with the traditional sweet figs with cheese or with mistelas.
In a book by an Ecuadorian historian, it reads that in the 16th century, in one of the many expulsions of Jesuits Ecuadorian territory, thee were gathered, as prison at a seminar in the province of Imbabura, beautiful and fertile land, the Imbabura Valley, and the Jesuit community, had only dried fish and grains in their “soberados” (dry grain bins between the roof and the ceiling of their convents) and it’s in this prison where the famous fanesca O JUANESCA was born.
And as in previous years, the Sonesta Hotel Guayaquil joins this traditional celebration, with its delicious Fanesca, which can be enjoyed in View restaurant from March 25th to March 31st .
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