About: Fanesca

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About: Fanesca Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Fanesca is a soup traditional to Ecuador. Its components and preparation vary from one region of the country to another, if not from one family to another. It is typically prepared and served only in the week before Easter. It is a rich soup, with the primary ingredients being figleaf gourd (sambo), pumpkin (zapallo), fava beans and twelve different kinds of grains (chochos, abas, lentils, peas, corn and other) representing the disciples of Jesus, and salt cod, cooked in milk, due to the Christian religious prohibition against red meat during Holy Week (the week before Easter). It is also generally garnished with hard boiled eggs, fried plantains, herbs, parsley, and sometimes empanadas.

Attributes	Values
rdfs:label	Fanesca
rdfs:comment	Fanesca is a soup traditional to Ecuador. Its components and preparation vary from one region of the country to another, if not from one family to another. It is typically prepared and served only in the week before Easter. It is a rich soup, with the primary ingredients being figleaf gourd (sambo), pumpkin (zapallo), fava beans and twelve different kinds of grains (chochos, abas, lentils, peas, corn and other) representing the disciples of Jesus, and salt cod, cooked in milk, due to the Christian religious prohibition against red meat during Holy Week (the week before Easter). It is also generally garnished with hard boiled eggs, fried plantains, herbs, parsley, and sometimes empanadas.
sameAs	dbr:Fanesca
dcterms:subject	Pea Recipes Corn Recipes Fish stock and broth Recipes Cheese Recipes Cabbage Recipes Clove Recipes Cod Recipes Ecuadorian Recipes Easter food Ecuadorian Meat Dishes
dbkwik:religion/pr...iPageUsesTemplate	dbkwik:resource/Ykuve4E3E7jqSdV7zQeLLQ== dbkwik:resource/LUvX1ai-HQU9xM_LcPdO5A==
abstract	Fanesca is a soup traditional to Ecuador. Its components and preparation vary from one region of the country to another, if not from one family to another. It is typically prepared and served only in the week before Easter. It is a rich soup, with the primary ingredients being figleaf gourd (sambo), pumpkin (zapallo), fava beans and twelve different kinds of grains (chochos, abas, lentils, peas, corn and other) representing the disciples of Jesus, and salt cod, cooked in milk, due to the Christian religious prohibition against red meat during Holy Week (the week before Easter). It is also generally garnished with hard boiled eggs, fried plantains, herbs, parsley, and sometimes empanadas. Fanesca is consumed mid-day (the largest meal of the day is generally consumed mid-day within Ecuadorian culture.) The making and eating of fanesca is generally a social and/or family function.

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