Putting together a dish that has a meaning of religiosity is achieved in Ecuadorian kitchens by making the fanesca.
Historically, many cooks have begun to disclose that this sumptuous dish had its origin in pre-Hispanic times on the occasion of the March equinox when grain harvesting is carried out.
The simile is sought with the life of Jesus, so the 12 grains concurrent to this famous seasonal dish are related to the twelve apostles who were with him in the last years of his life and when the appearance of the Catholic Church.
It is about using varieties of beans (which can be panamitos, canario, cholo bolón), which are combined with other grains such as broad beans, mote, corn, lentils, peas, chickpeas. Including cod lets reminds the faithful of the parable of the multiplication of loaves and fishes; It also gives the character of closeness to the fishermen that many of the followers of Jesus had.
Which ones with the 12 grains
- Broad beans
- Chickpeas
- canary beans
- tender beans
- panamito beans
- cholo bolon beans
- Corn
- pussy
- Nickname
- Lentils
- Chickpea
- melloco
The other components that are very important are the pumpkin, white onion, peanuts, chopped vegetables, sambo, the latter is responsible for giving the necessary thickness to this soup.
Recipe to make an incredible fanesca
The recommendation of many cooks is to peel all the grains, which makes the preparation more delicate, but it also represents a very exhausting previous work, because imagine peeling each granite of corn, or chocho.
In any case, this incredible conjunction of grains added with peanuts and dry fish (cod), which are served accompanied by pieces of fried sweet plantain, sliced hard-boiled egg, empanadas de viento or flour dumplings, is truly delicious. (I)
Source: Eluniverso
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