Lunch in my mother's house.
The fanesca is a soup traditional to
Ecuador. It is typically prepared and served only in the week before
Easter. It is a rich soup, with the primary ingredients being figleaf
gourd, pumpkin and twelve different kinds of beans
and grains (lupines, fava beans, lentils, peas,
corn and others) representing the twelve apostles of Jesus, and
bacalao (salt cod), 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.
* Almuerzo en casa de mamá.
La fanesca es una sopa típica de la
cocina ecuatoriana, se sirve tradicionalmente en el periodo de Semana
Santa . Se cocina en una base de leche y bacalao. Este exquisito
plato funde la tradición indígena a la cultura española. En honor
a los doce apóstoles, lleva 12 ingredientes, entre los cuales están
granos típicamente Andinos como son: choclo, chochos, habas,
arvejas, lenteja, maní y fréjol.
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