Fanesca

Fanesca is a treasured traditional soup that Ecuadorians eagerly anticipate every Holy Week. This hearty dish is distinct to each region and even varies from family to family, ensuring each bowl is uniquely different. You’ll only find Fanesca served during the week preceding Easter, which enhances its special allure.

The soup is a delectable blend of figleaf gourd, pumpkin, and a variety of twelve different beans and grains such as lupines, fava beans, lentils, peas, and corn. The star ingredient is bacalao, or salt cod, which is cooked in milk. This choice of fish aligns with the religious tradition of abstaining from red meat during Holy Week.

Fanesca isn’t just about the soup; it’s also about the delightful garnishes that accompany it. You'll often find it topped with hard-boiled eggs, fried plantains, fresh herbs like parsley, and sometimes even empanadas. The twelve beans represent the twelve apostles, and the bacalao symbolizes Jesus, adding a layer of spiritual significance to the meal.

In Ecuador, midday is the main mealtime, and Fanesca is typically enjoyed then, providing a perfect opportunity for family and friends to gather and partake in this cherished tradition.