Fanesca today, Fanesca tomorrow.

Since the European contact to our continent, called by our ancestors as Pacha Mama or Abya Yala, varius processes of cultural and biological miscegenation began in which two cultures and two ways of seeing the world merge; one formed by those who They came from the Old Continent, in search of fame, glory and easy riches, the other we, the natives of the New Continent, owners of a treasure more valuable than gold and precious stones, the true Gold, sought after by so many adventurers, which in reality was our position in the Middle of the World where the sun fell straight on Mother Earth making her generous and fertile.

It is this varied mixture of thoughts, beliefs, traditions and festivities that are part of the tangible and intangible cultural heritage of Ecuador and that are a fundamental component of the popular imagination and that alleged intercultural identity, from which a delicious dish known as fanesca, stew of Hispanic and indigenous origins, prepared based on various grains and dry fish, preferably a good cod, accompanied by a thick mashed potato called molo, in the north-central highlands of the country, also masitas or castilla flour empanadas , and by the way the inevitable dessert that could be a rice pudding or fig jam with its slice of soft cheese or quesillo.

In general, the elaboration of the fanesca is a family task, due to the complexity of the dish, everyone participates, either shelling and peeling the grains, others draining the fish or preparing the traditional sweets, it is during this time of Lent, especially on Good Friday. in which the church prohibits meat and other earthly temptations, times of religious reflection, until not long ago there was the custom of giving family and friends a good plate of fanesca, today due to the difficulty of its preparation and its cost many people they prefer to go out to taste the dish in specialized restaurants or popular fairs days before, during and after Holy Week.

Ecuador land of magical flavors, smells and textures, who knows you cannot stop loving you.

Original Post: https://terraza-ilalo.blogspot.com/2015/03/hoy-fanescamanana-tambien.html

Written by: Juan Acosta Salazar.