What is Fanneska?

Fanesco is an Ecuadorian soup that is traditionally served during the Easter week. The process for its production requires many complicated and time -consuming steps that most likely affect the rarity with which it is done. Creating and eating fannesky is an extensive social activity, so it is almost always produced in large parts. Most recipes provide portions for 20-25 people. In addition, at least 12 different types of beans and potatoes are used. The beans varieties usually include FAVA, Tremoko and Cannellini beans. Some chefs prefer to replace water with some milk. The dried salt cod must be soaked in milk for 24 hours. The taste of the cod can be quite bitter, so depending on personal taste can cod or may not be added to the soup.

Due to the amount of ingredients and theirThe complex cooking requirements is a fanesco cooking usually by a group activity. All ingredients are cooked separately after different lengths of time, so different parts of the cooking process are performed by different people. After all ingredients are properly cooked and then mashed or cleaned, cod milk is added and the ingredients are cooked together to allow to mix the tastes. The soup is served well decorated with sliced ​​ovals decorated with, fried banana, hot peppers, queso frescoes and spicy sauce. Onions with lime and fried empanines are often served on the side.

In the Ecuador, all ingredients used in the Fannesce are fresh and purchased in the markets just before the start of cooking. Many of the numerous ingredients needed for the fan only in the southern Highlands of Ecuador near the town of Cuenca. Most of the ingredients are grown by the indigenous population in the southern Ecuador and are distributed primarily to local markets.

Sometimes it is difficult to find ingredients in other regions inEcuador. One of these ingredients is small and starchy potatoes mellocos, which is specific to Ands. Attempts to create a unique Ecuadorian dish in other parts of the world require replacement of certain ingredients, so authentic fanneska is much more elusive.