The fanesca is usually consumed precisely on the days of Holy Week, especially between Thursday and Friday, although it may seem contradictory that it is customary to eat it in a religious festival where the faithful are urged to practice abstinence.
The fanesca is a hearty dish because it combines a wide variety of grains, also seasoned with peanuts, cod, pieces of fried sweet plantain and mini empanadas.
Being a very elaborate preparation, fanesca has always been a dish that requires a long time to prepare and sometimes several hands, for this reason there are families who get together to cook it and enjoy it, but if you do not have time to dedicate yourself to making the preparation, from the month of March it is possible to find the fanesca in many restaurants.
Where do they sell fanesca in Guayaquil? This is the offer of the hotels in the city
The fanesca is not the only typical dish that is usually consumed at this time of Holy Week, because there is also the custom of eat humitasthat preparation tender corn whose dough is cooked wrapped in corn leaveswhich is usually accompanied with coffee in water.
A deep-rooted custom, especially in the provinces of the Ecuadorian highlands, is to complement the fanesca with a dessert of figs cooked in panela honey and served with fresh cheese.
Traditionally, there is another gastronomic preparation for this time of religiosity; It is the Molo, a puree seasoned with peanuts which is usually presented as if it were Mount Golgotha, where Jesus was crucified. In this dish, narrow slices of cheese emulate the three crosses: Jesus in the center accompanied by the good thief and the bad thief, to his right and left respectively. (I)
Source: Eluniverso
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