Hubbry Logo
FanescaFanescaMain
Open search
Fanesca
Community hub
Fanesca
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Fanesca
Fanesca
Fanesca
View on Wikipedia
from Wikipedia
Fanesca
TypeSoup
Place of originEcuador
Main ingredientsFigleaf gourd, pumpkin, beans and grains, salt cod, milk
  •   Media: Fanesca

Fanesca is a soup traditionally prepared only on Good Friday and is eaten by households and communities in Ecuador. This dish is an Ecuadorian tradition that is prepared to give thanks to God for the food provided and blessings.

History

[edit]

The indigenous people who occupied the territory of Ecuador celebrated the Muchuc Nina (New Fire Day) in the season that corresponds to March, where they grilled tender grains with Andean pumpkins taking advantage of the beginning of the young harvest. The Mushuc Nina was celebrated to commemorate the equinox solstice, when the sun takes a perpendicular position on the equinoctial line, erasing all shadows.[1] The indigenous people prepared for this festival by fasting and abstaining from sexual activity. The indigenous people's culinary preparation with tender grains and Andean pumpkins on New Fire Day became known as Uchucuta, a Quichua phrase that means tender grains cooked with chili and herbs, probably accompanied by wild guinea pig meat.[2] During the colony's evangelizing period,[3] the Spaniards mixed Catholic symbols and beliefs with indigenous components in order to accomplish cultural miscegenation. In the case of Holy Week, the Spaniards combined the commemoration of Jesus Christ's death, passion, and resurrection with the indigenous Muchuc Nina ritual, creating a preparation based on tender grains, which with the influence of the conquerors includes this stew some grains, dairy products, and salted and dried fish to avoid decomposition. The Spaniards add beans, lentils, and peas into the gastronomic portion, which strengthens trade between the mountains and the shore, allowing products such as bananas, peanuts, and fish to be found in mountain areas, aspects that are part of the Fanesca.

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. The oldest reference to a Fanesca recipe could be from 1882, described by Juan Pablo Sanz in his book "The Cook's Manual"[4]

Currently, Fanesca is most popular in the northern highlands of Ecuador. Its popularity decreases to the south and the Coastal region. The Manabí province is where Fanesca is less important.[5][6]

Ingredients and preparation

[edit]

The components of fanesca and its method of preparation vary regionally, or even from one family to another. It is typically prepared and served only in the week before Easter (Holy Week). Making the soup is labor-intensive.[7]

It is a rich soup with primary ingredients figleaf gourd (sambo), pumpkin (zapallo), and twelve different kinds of beans and grains including chochos (lupines), fava beans (habas), lentils, peas, corn, and others, together with salt cod (bacalao) cooked in milk, due to the Catholic religious prohibition against red meat during Holy Week. It is also generally garnished with hard-boiled eggs, fried plantains, herbs, parsley, and sometimes empanadas de viento (Ecuadorian fried cheese empanadas).

Cultural themes and consumption

[edit]

The twelve beans represent the twelve apostles of Jesus, and the bacalao is symbolic of Jesus himself.

Fanesca is usually consumed at midday, which is generally the principal meal of the day within Ecuadorian culture. The making and eating of fanesca are considered a social or family activity.

  • Choclo: It symbolizes St. Peter because the number of grains of an ear gives faith in the children and grandchildren he had. The hair represents his beard.
  • Chochos: They must be purified for seven days. This saint is Judas Iscariot, who only washed can be part of the soup.
  • Peas: Green pearls that represent San Antonio, the love of nature and farming. "Feed the body so that the soul has peace."
  • Beans: Grains of dominant flavor par excellence and of great identity. She represents Mary Magdalene, for being the companion of the mother (Loiza) of Jesus.
  • Zapallo: For his abundant food he represents St. Francis of Assisi, who abandoned his kingdom and fortune to follow God.
  • Frijole: The three frijoles represent the Magi, who brought gold, myrrh, and incense to Bethlehem.
  • Cod: It represents the multiplication of fish. He is the guest you can't miss. It is Jesus, who sends back the sense of sharing.
  • Onion: They represent the braids of the Virgin Mary. For causing tears, they refer to the tears shed.
  • Milk and derivatives: St. Augustine, the most balanced saint, purifies relationships and harmonizes flavor and aroma.
  • Aromatic herbs: Cilantro and oregano are Fray Martín de Porres, the only black saint, who healed with herbs and roots.
  • The fries: They are added at the end and represent political relatives, who can avoid whether you want to or not, as with some visits.

See also

[edit]
[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Fanesca

View on Grokipedia
from Grokipedia
Fanesca is a thick, creamy that serves as a cornerstone of Ecuadorian culinary tradition during , specifically prepared and eaten on to mark the end of the Lenten fast, with its core ingredients including salted codfish (bacalao) and twelve distinct varieties of beans and grains symbolizing the Twelve Apostles. This dish originated from pre-Columbian Andean harvest celebrations around the spring equinox, such as the uchucuta, which evolved through Spanish colonization by incorporating Catholic symbolism and substituting meat with fish during periods of . The salted represents Jesus Christ in religious , while the diverse grains—typically including fava beans, peas, corn, lentils, chickpeas, and lupines—evoke the apostles and the abundance of the harvest. Fanesca fosters communal bonds, with families gathering to shell beans and share stories, reinforcing its role in preserving Andean identity amid religious observance. Though once strictly seasonal, it is now available in restaurants year-round, yet its preparation remains a cherished ritual that unites generations.

Origins and History

Pre-Hispanic Roots

The ancestral form of fanesca, known as uchucuta in Quechua, emerged as a seasonal among pre-Hispanic indigenous communities in , prepared from tender, unripened grains and local produce to mark the harvest. This dish, translating roughly to "grain with chili" or "unripened grains cooked in herbs and spices," was cooked once a year between and , utilizing the fresh bounty of Andean to celebrate renewal and abundance. In indigenous Andean societies, including those influenced by the Inca and pre-Inca cultures like the Quitu-Cara, uchucuta played a central role in rituals honoring agricultural cycles and fertility, such as the Pawcar Raymi or Mushuc Nina festivals, which signified the and communal harmony with (Mother Earth). These gatherings fostered family and community bonds, with the soup shared as a ceremonial offering to express gratitude for the earth's provisions and to invoke prosperity for future harvests. Key ingredients reflected the rich biodiversity of Ecuador's highlands and coastal regions, including chochos (lupini beans), corn, squash, peas, beans, ullucus (melloco), and occasionally wild meats like guinea pig, all sourced from the diverse ecosystems that sustained these communities. This harvest-based composition underscored the dish's ties to local ecology, where varied altitudes and climates enabled the cultivation of multiple grain varieties essential for sustenance and ritual. Over time, uchucuta evolved into the modern fanesca through colonial influences, incorporating Christian symbolism during while retaining its indigenous harvest essence.

Colonial and Modern Evolution

During the Spanish colonization of in the , following the that began in 1534, the traditional indigenous grain-based soups were adapted to align with Catholic dietary restrictions observed during , when meat consumption was prohibited. Spanish colonizers introduced bacalao, dried salted , as a permissible protein source that supplemented or replaced native ingredients like chochos or other , infusing the dish with European maritime influences while maintaining its role in rituals. This addition symbolized Christ in the evolving Christian narrative, transforming the soup into a Lenten staple that blended Andean agricultural traditions with imposed religious practices. In the 17th and 18th centuries, as colonial society solidified, the timing of the dish shifted from its pre-Hispanic association with the harvest to the season, particularly , to commemorate the and apostolic symbolism through the inclusion of twelve grains representing the apostles. By the , fanesca had become widespread in the highlands around and along the coastal regions, where local adaptations incorporated seafood variations, as evidenced by the first published recipe in 1882 that standardized its preparation across diverse communities. In the , fanesca underwent further commercialization, with urban markets in offering ready-to-cook components like pre-soaked grains by the mid-century, reflecting broader economic changes and the dish's integration into restaurant menus during . Contemporary efforts in , including annual contests in and nominations for national status, underscore its enduring role.

Ingredients

Core Components

Fanesca, a traditional Ecuadorian , relies on a diverse array of grains and as its foundational elements, typically incorporating twelve varieties to create a thick, hearty consistency and provide essential plant-based . A typical selection includes habas (fava beans), garbanzos (chickpeas), lentils, peas, corn kernels, chochos (lupini beans), , white beans, beans, and fresh beans (porotos), which are cooked until tender to form the stew's viscous base. These and grains deliver high levels of protein and , making the dish a nutrient-dense that supports sustained energy, particularly in its role as a communal offering. Complementing the grains and legumes are dairy products that impart a signature creamy texture and richness to the soup. serves as the primary liquid base, often combined with and crumbled queso fresco (fresh cheese), which is produced from of introduced to Ecuador's Andean highlands during the Spanish colonial . These elements not only enhance the stew's smoothness and mild tang but also boost its overall protein content through animal-derived sources, balancing the plant-focused ingredients. The flavor profile of fanesca is anchored by base vegetables that provide aromatic depth and structural bulk without overpowering the core components. Onions and garlic form the sautéed foundation, releasing savory notes that infuse the entire dish, while fresh cilantro adds a bright, herbaceous finish. Zapallo (a type of squash) contributes substantial volume and a subtle sweetness, helping to thicken the further and integrate seamlessly with the and for a cohesive texture. The traditional inclusion of twelve grains and is often interpreted as symbolizing the apostles.

Symbolic and Regional Additions

One of the most symbolically charged additions to fanesca is bacalao, or salted cod, which represents Jesus Christ through the fish as an enduring emblem in Christian . This ingredient is incorporated specifically during to honor Lenten practices, including abstinence from red meat on Fridays and particularly , allowing the dish to serve as a meatless yet nourishing meal that aligns with Catholic rituals. Regional adaptations of fanesca highlight Ecuador's geographical diversity, with coastal versions in areas like often incorporating tropical staples such as plantains or yuca to complement the soup's creamy base and add subtle sweetness or starchiness. In the Andean highlands around , preparations tend to feature for enhanced creaminess and for added texture and freshness, reflecting the cooler climate's vegetable availability. Beyond these variations, optional garnishes elevate fanesca's presentation and sensory appeal during festive occasions. Common additions include slices of hard-boiled or fried eggs for protein richness, slices for a caramelized contrast, and chifles—thin, crispy plantain chips—that provide crunch and tie into Ecuador's of vibrant, shared meals. These elements, served atop the soup, underscore its role as a communal dish without altering the foundational blend of beans and grains.

Preparation Methods

Traditional Cooking Process

The traditional cooking process for fanesca is labor-intensive, typically spanning several hours in a home kitchen and emphasizing the use of fresh, whole ingredients to build layers of flavor and texture. It begins with soaking a variety of dried beans—traditionally 12 types including fava, , cannellini, lupini, chickpeas, lentils, peas, corn, and others, symbolizing the apostles—and grains overnight in water to rehydrate them and reduce cooking time. The beans are then cooked separately in pots of fresh water until tender, a process that can take 1-2 hours depending on the variety, ensuring they retain their individual textures without becoming mushy. Simultaneously, the salted (bacalao) is desalinated by soaking it in cold water for 24 hours, with changes every 6-8 hours to remove excess salt, followed by a brief in to infuse it with creaminess. A flavor base is prepared by onions, , , and achiote. Vegetables like , , and are diced and simmered in a large pot with minimal water until very soft, about 20-30 minutes, then puréed along with the sautéed base to form the foundation of a thick ; grains such as are cooked separately until over-tender and incorporated into this mixture, which simmers for an additional 15-30 minutes to develop a hearty, cohesive consistency. To add richness, roasted are blended with into a smooth paste, creating a nutty, creamy that is stirred into the simmering pot along with the flaked bacalao, cooked beans, corn, peas, and other grains. In the final assembly, fresh cream, crumbled queso fresco or similar fresh cheese, and chopped herbs like cilantro or are added just before serving to preserve their vibrancy, resulting in a hot, garnished often topped with sliced hard-boiled eggs, olives, or plantain slices. The entire active preparation, excluding overnight soaking, takes approximately 3-4 hours for a pot serving 8-10 people.

Variations and Adaptations

Fanesca exhibits notable regional differences across , particularly between coastal and highland preparations. In the coastal city of , the dish tends to be lighter and incorporates more influences, such as or other fish in place of or alongside the traditional salted cod (bacalao), reflecting the abundance of marine ingredients in the region. In contrast, highland versions from are heartier, often enriched with peanut paste or ground for added creaminess and thickness, alongside a robust mix of grains and herbs that emphasize the Andean agricultural staples. Contemporary adaptations have emerged to accommodate modern lifestyles and dietary preferences. Vegetarian versions have gained popularity, substituting bacalao with plant-based alternatives like mushrooms or to maintain the dish's texture and symbolic elements without animal products. Additionally, supermarkets in now offer pre-peeled, chopped, and portioned ingredient kits during season, simplifying the labor-intensive traditional process for home cooks, as seen in 2024 sales around . Among the Ecuadorian , Fanesca continues to be prepared in communities abroad, with adaptations that incorporate locally available while preserving the core twelve-grain symbolism and Lenten traditions. In the United States, Ecuadorian groups in areas like New York have hosted communal preparations for over four decades, using accessible U.S. such as chickpeas or kidney beans when Ecuadorian varieties like chochos are unavailable.

Cultural and Religious Significance

Symbolism and Traditions

Fanesca embodies profound , particularly during , with its ingredients representing key figures and themes from the Easter narrative. The inclusion of twelve distinct beans and grains—such as corn, fava beans, and lupini beans—symbolizes the twelve apostles who accompanied at the , evoking themes of and companionship. The salted cod, a central protein, stands for Christ himself, drawing on the ancient Christian (fish) symbol and alluding to biblical miracles of abundance, such as the multiplication of loaves and fishes, as well as his . The creamy base of milk and cream further reinforces notions of spiritual purification, attributed to Saint Augustine's role in harmonizing and cleansing the dish's elements, aligning with the Lenten emphasis on renewal and absolution. Beneath this Catholic overlay, Fanesca retains echoes of pre-colonial Andean traditions, blending indigenous harvest rituals with Christian Easter observances. Originating from the Quechua dish uchucuta—tender grains cooked with herbs—the soup commemorated the March equinox and the Mushuc Nina (New Fire) ceremony, honoring Pachamama (Mother Earth) for agricultural abundance and fertility, symbolizing rebirth and communal gratitude for the land's bounty. Spanish colonizers adapted these pagan fertility rites to fit Holy Week, transforming the celebratory harvest feast into a syncretic expression of abundance that parallels the resurrection's promise of new life. The dish's preparation is timed to Holy Week, from through , signifying the culmination of Lent's abstinence and the joyous transition to feasting. This period underscores Fanesca's role as a communal marker of spiritual closure, with families often collaborating on its multi-day assembly as a bonding ritual.

Social and Festive Role

Fanesca plays a central role in Ecuadorian family life, particularly during , where its preparation fosters multi-generational bonding and symbolizes familial unity. Families often begin gathering ingredients and peeling grains days in advance, turning the process into a communal that passes down recipes and traditions across generations. This labor-intensive activity, which can span several days, strengthens intergenerational ties and reinforces cultural continuity, as elders share stories and techniques with younger members while readying the dish for Good Friday meals. Beyond the home, fanesca extends into community celebrations, especially in , where annual contests and festivals highlight the dish's cultural prominence during . These events, such as the traditional Fanesca competition, draw participants and spectators to showcase the best homemade versions, promoting culinary pride and social interaction among neighbors and parishes. Markets across the city also bustle with vendors offering ready-made fanesca during , making the soup accessible for those unable to prepare it themselves and turning public spaces into hubs of festive commerce. On a broader scale, fanesca contributes to Ecuador's by embodying the fusion of indigenous and colonial influences in everyday rituals, while providing economic uplift to local through the seasonal demand for its key grains and . The dish's popularity during also enhances , as visitors flock to experience processions and sample fanesca, supporting hospitality and cultural events in cities like . This interplay of tradition and economy underscores fanesca's enduring place in Ecuadorian society.

References

  1. https://www.ecuador-travels.com/blog/art-culture/fanesca-the-easter-soup-with-twelve-grains/
  2. https://soleq.travel/fanesca-tradition-holy-week-ecuador/
  3. https://www.laylita.com/recipes/fanesca/
  4. https://www.metropolitan-touring.com/blog/culture/fanesca/
  5. https://nantu.org/ushucuta-the-origin-of-la-fanesca/
  6. https://www.infobae.com/en/2022/04/16/the-history-of-fanesca-the-ecuadorian-soup-that-remembers-jesus-and-his-apostles/
  7. https://www.npr.org/sections/thesalt/2017/03/02/517969323/ecuadors-fanesca-is-a-lenten-soup-flavored-with-centuries-of-tradition
  8. https://vidaverde.com/what-is-the-origin-of-fanesca/
  9. https://www.casagangotena.com/blog/gastronomy/easter-in-ecuador/
  10. https://notyouraverageamerican.com/fanesca/
  11. https://www.todayinecuador.com/noticias-ecuador/the-gastronomy-of-ecuador-528006.html
  12. https://ecuador.travel/en/what-to-eat/
  13. https://theculturetrip.com/south-america/ecuador/articles/a-guide-to-ecuadors-most-delicious-soups
  14. https://blog.remitly.com/lifestyle-culture/nationaldishes-fanesca-fascinating-facts-ecuador/
  15. https://www.tasteatlas.com/fanesca
  16. https://www.adventurejourneys.com/ecuadorian-traditional-dishes/
  17. https://food52.com/recipes/85307-fanesca-ecuadorian-easter-soup-recipe
  18. https://goquitohotel.com/en/recipe-fanesca/
  19. https://www.campus-adventures.com/blog/ecuadors-holy-week-a-travelers-guide-to-semana-santa-fanesca/
  20. https://happybellyafter.com/recipe/fanesca/
  21. https://goquitohotel.com/en/curiosities-fanesca/
  22. https://www.nytimes.com/2024/03/21/dining/fanesca-lenten-soup.html
  23. https://en.travel2latam.com/news-96151-experience-a-one-of-a-kind-holy-week-in-quito-ecuador
  24. https://andeantc.com/fanesca/
  25. https://www.youtube.com/watch?v=zM6kjhFiJQc
  26. https://www.nanmagazine.com/en/five-fanescas-you-cant-miss-during-holy-week-season-in-quito/
Add your contribution
Related Hubs
User Avatar
No comments yet.