Fanesca is an Ecuadorian soup traditionally prepared only on Good Friday and eaten by households and communities across Ecuador, made from figleaf gourd, pumpkin, beans and grains such as lupine, fava bean, lentil, pea and corn, together with salt cod and milk.
Facts
Origin Period, From (Year) Origin Region Connections
Expresses Tradition
Source Wikipedia: Fanesca
In Cuisine
Source Wikipedia: Fanesca
Uses Ingredient
Source Wikipedia: Fanesca
Source Wikipedia: Fanesca
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Wikipedia: Fanesca
Infobox, country
Ecuador
History
The oldest reference to a Fanesca recipe could be from 1882, described by Juan Pablo Sanz in his book "The Cook's Manual"
Introduction
Fanesca is a soup traditionally prepared only on Good Friday and is eaten by households and communities in Ecuador.
- Uses Ingredient: Milk, Infobox main_ingredient field: Figleaf gourd, pumpkin, beans and grains, salt cod, milk
- Uses Ingredient: Pumpkin, Infobox main_ingredient field: Figleaf gourd, pumpkin, beans and grains, salt cod, milk
Expresses Tradition: Easter Food Traditions, Article body
By the 19th century Quito was already celebrating Holy Week with the dish technically known as Fanesca, which would become an essential component of the event.
In Cuisine: Ecuadorian Cuisine, Lead section
eaten by households and communities in Ecuador
View the SourceReader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.