FANESCA

PRINCESSA · TOP Guru

RE: FANESCA

LGigolo · Comandante

PRINCESSA wrote:

@ LG - if u tell 4 sure u'll pass by X's house on sat. I promise I'll bring u some!!

U just better pick it up.

I pass by El Vecino's house often... it wouldn't be a prob... but - I was bugging you and I wouldn't wanna bug you... + wouldn't feel so safe that you or X haven't poisoned the food!

PRINCESSA · TOP Guru

@ LG - if u tell 4 sure u'll pass by X's house on sat. I promise I'll bring u some!!

U just better pick it up.

Chilenita · Comandante

angelita wrote:

don_plyero wrote:

im having fanesca 2morrow

and it depends what part of ecuador your from...cause its made diffrent

im from Cañar

Looks like we have the same style of fanesca!!

Anyhoo, we don't have it every year, sometimes my parents friend makes it for us but they are in Ecuador right now My dad can't make it, although my aunt makes the BEST one but she lives in Ecuador And weeell... my mom is Salvi!! But she makes the BEST pupusas and Sopa de Res

@ Colo - I also agree. It depends who makes it.

@ Chilenita - I can teach you how to make Ecuadorian ceviche. I mabye able to tell you what to do but it's not the same as seeing it for yourself! We'll talk tomorrow!! That's of course, if you don't stiff!!

Sweet Jesus I have a bad rep for not showing up blankstare

I'll be there but I already made the ceviche last night. hmm

LGigolo · Comandante

PRINCESSA wrote:

My parents changed their mind & YES I'm also having Fanesca.

Luv IT!!!

I'll bring you my container for take out! wink

PRINCESSA · TOP Guru

My parents changed their mind & YES I'm also having Fanesca.

Luv IT!!!

don_plyero · Guru

wow ya right..so ur half trucha to? looks like were the same style jajajaja

angelita wrote:

don_plyero wrote:

im having fanesca 2morrow

and it depends what part of ecuador your from...cause its made diffrent

im from Cañar

Looks like we have the same style of fanesca!!

Anyhoo, we don't have it every year, sometimes my parents friend makes it for us but they are in Ecuador right now My dad can't make it, although my aunt makes the BEST one but she lives in Ecuador And weeell... my mom is Salvi!! But she makes the BEST pupusas and Sopa de Res

@ Colo - I also agree. It depends who makes it.

@ Chilenita - I can teach you how to make Ecuadorian ceviche. I mabye able to tell you what to do but it's not the same as seeing it for yourself! We'll talk tomorrow!! That's of course, if you don't stiff!!

angelita · Guru

don_plyero wrote:

im having fanesca 2morrow

and it depends what part of ecuador your from...cause its made diffrent

im from Cañar

Looks like we have the same style of fanesca!!

Anyhoo, we don't have it every year, sometimes my parents friend makes it for us but they are in Ecuador right now cry

My dad can't make it, although my aunt makes the BEST one but she lives in Ecuador cry

And weeell... my mom is Salvi!! But she makes the BEST pupusas and Sopa de Res

@ Colo - I also agree. It depends who makes it.

@ Chilenita - I can teach you how to make Ecuadorian ceviche. I mabye able to tell you what to do but it's not the same as seeing it for yourself! We'll talk tomorrow!! That's of course, if you don't stiff!!

El Duro · Foro Master

My mom makes it every year.. yummy yummy she makes it the best... we went to get all the ingredents today

don_plyero · Guru

im having fanesca 2morrow

and it depends what part of ecuador your from...cause its made diffrent

im from Cañar

LGigolo · Comandante

Chilenita wrote:

Oh man this looks soooooooooooooooo yummy!!!!

Hey I want the recepie for Ecua ceviche...anyone have a really good one?

Check the top of the GENERAL section - there's a recipe there! wink

LGigolo · Comandante

Chilenita wrote:

Oh man this looks soooooooooooooooo yummy!!!!

Hey I want the recepie for Ecua ceviche...anyone have a really good one?

There is a good recipe hidden somewhere in this foro... let me see if I can dig it out.

Chilenita · Comandante

Oh man this looks soooooooooooooooo yummy!!!!

Hey I want the recepie for Ecua ceviche...anyone have a really good one?

PRINCESSA · TOP Guru

@ LG -

sorri I forgot to ask my mom for her receipe. LOL

As if I would even know where to start with Fanesca.

Colombiana4Life · Foro Master

I've had it once or twice, it was pretty good. But like FG said, i think it's gotta be someone con "buena mano" that knows how to make it well.

LGigolo · Comandante

PRINCESSA wrote:

I LOVE LOVE LOVE LOVE LOVE ITTTTTTTTTTTTT!!!!

We eat it every year, but my this year my mom doesn't want to make it. :SAD:

Anyhow she makeas the best too!!

STILL waiting for that recipe

Look at the top thread on the GENERAL section... yeah, que paso? biggrin

PRINCESSA · TOP Guru

I LOVE LOVE LOVE LOVE LOVE ITTTTTTTTTTTTT!!!!

We eat it every year, but my this year my mom doesn't want to make it. :SAD:

Anyhow she makeas the best too!!

God · Foro Master

I LOVE IT but you really need how to make it otherwise SUCKS !

LGigolo · Comandante

Fanesca is a soup traditional to Ecuador. Its components and preparation vary from one region to other of the country, 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), and twelve different kinds of grains, representing the disciples of Jesus, and salt cod, due to the belief that you must not eat red meat during these days. It also generally contains hard boiled eggs, fried plantains, and sometimes empanadas. It is usually garnished.

Fanesca

INGREDIENTES:

(para 20 o 25 porciones)

½ libra de choclo tierno cocinado con pisca de sal y escurrido.
½ libra de mote pelado
1 libra de alverja cocinada sin sal y escurrida
1 libra de lenteja cocinada sin sal y escurrida
½ libra de fréjol blanco, tierno, cocinado sin sal y escurrido
½ libra de fréjol rojo, tierno cocinado sin sal, escurrido
1 taza de arroz cocinado
1 libra de habas tiernas cocinadas sin sal, y escurridas
1 libra de chochos pelados
4 tazas de zambo, picado en cuadraditos, muy cocinado en abundante agua, sin escurrir
4 tazas de zapallo, picado en cuadraditos, muy cocinado en abundante agua, sin escurrir
½ libra de mellocos cocinados sin sal y escurridos.
Para sazonar:

2 lbs. de pescado seco salado, remojado en agua durante cinco o seis horas y escurrido
1 lb. de cebolla blanca picada finamente
1 taza de ajo molido finamente con algo de comino Mitad de un ají, sin semilla
½ taza de aceite
½ lb. de mantequilla
Un poco de achiote
Sal al gusto
½ cucharada de azúcar
1 taza de maní tostado y molido con leche
½ taza de crema de leche sin batir
4 yemas de huevo
Para cocinar:

2 litros de leche
Para adornar:

1 taza de perejil picado
1 taza de pimiento rojo picado en pluma
1 taza de pimiento verde picado en pluma
1 queso de comida, rallado
3 plátanos maduros fritos y cortados en finas rodajas
Frituras de harina con leche, sal y un huevo
2 huevos duros cortados en rodajas
½ libra de pescado que se retiró antes de incorporar los ingredientes.

PREPARACION:

En una cacerola de hierro enlozado, hacer el refrito con aceite, mantequilla, achiote, cebolla, ajo molido con comino, ají; agregar el pescado cortado en trozos hasta que se pase en el refrito; apartar una porción de pescado con leche; agregar el maní molido y la mitad de perejil. Dejar hervir la mezcla hasta cuando la leche tome el sabor del pescado. Incorpora el zambo y el zapallo. Deja hervir. Paulatinamente se agregan todos los granos. Si la mezcla resulta muy espesa se aumenta la leche hasta lograr la consistencia que se desee. Corregir el sabor de la fanesca con sal En el último momento, antes de servir, se añade cuatro yemas batidas, la crema y la media cucharada de azúcar. Servir en plato hondo y grande: una vez puesta la fanesca en el plato adórnarla con pequeñas porciones de frituras, plátano, pescado desmenuzado, picadura de pimiento rojo y verde, quedo, rodajas de huevo duro y perejil