La fanesca is a traditional Ecuadorian stew that it’s only eaten during Semana Santa (Holy Week).
This dish has its origins in pre-Hispanic times and it was prepared to celebrate the March equinox which simbolizes the beginning of a new life cycle. After the Spanish colonizers arrived, they merged this tradition with the celebration of Holy Week and Easter.
La fanesca is made primarily with milk and bacalao (cod fish) and twelve types of beans and grains, such as lentils, peas, corn, etc. However, each region and family has its special variation.
Click play to listen to the history of la fanesca!