BP#6 MARIA VERA

                                                    EASTER IN ECUADOR


EASTER IS ONE OF THE MUST IMMPORTANT HOLIDAYS IN ECUADOR COME OUT A VARIETY OF CELEBRATIONS AND CEREMONICS IN DIFFERENT CITIES. LIKE MOST HOLIDAYS IN ECUADOR AND LATIN AMERICA, EASTER IS AN IMPORTAN CONNECTION WITH FOOD. THE MAIN DISH OF HOLY WEEK IN ECUADOR IS A THICK SOUP CALLED FANESCA.
THE TRADIOTIONAL IS TO EAT FANESCA SANTOS ON THURSDAY AS THE LAST SUPPERB, BUT TODAY HAS BECOME A POPULAR DISH THAT CAN BE FOUND DURING THE ENTIRE WEEK IN MANY RESTAURANT'S IN ECUADOR.
THE FANESCA IS PREPARED WITH DRIED COD AND SELECTIONS OF DIFFERENTS GRAINS AND VEGETABLES FROM THE HIGHLANDS OF ECUADOR.
THIS SOUP REQUIRED SOME PREPARATION IN ADVANCE YOU HAVE TO PEEL AND COOK THE BEANS, SOOK THE GOOD FOR 24HRS, GRAINS AND VEGETABLES ARE COOKED SEPERATLY. THE FIND PART OF ADDING ALL THE INGREDIENTS TOGETHER TO COOK THE FANESCA. THE ORIGINAL FANESCA COME TO IN ECUADOR DURING THE COLONIAL TIMES, OTHERS BELEIVE IT ORIGINATED IN SPAIN (AND PORTUGAL) AND A DISH WAS INTRODUCED TO ECUADOR BY THE SPANISH. THEY ALSO SAY IT COULD VAHE ORIGINATED SINCE THE TIME OF HARVEST OF GRAINS AND VEGETABLES EANNCED WITH THE LENT AND EASTER, THE FANESCA IS A VARIATION OF THE PLATE OF THE INCA PERIOD OR EVEN PRE-INCA , HARVEST OR FERTILITY CELEBRATIONS, HENCE ALL THE ANDEN GRAINS AND VEGETABLES; THAT SALT COL WAS LIKELY ADDED DURING THE COLONIAL DAYS, AND THE 12 GRAINS= 12 DISCIPLES  WAS THE JUSTIFICATION FOR ALLOWING THE FUSION OF A PAGAN CUSTOM WITH A CATHOLIC ONE. AGAIN,THIS IS JUST MY THEORY THAT TRIES TO PIECE TOGETHER THE DIFFERENT STORIES AROUND THE ORIGIN OF FANESCA