Holy Week and Easter are very special moments for Ecuadorian cuisine. During these dates, which are so important for the Catholic and Christian community, we enjoy a very family-oriented atmosphere, and what better family moment than the lunchtime.
In Ecuador, the traditional dish is undoubtedly the fanesca, which has been established mainly due to the prohibition of meat consumption. Therefore, grains and fish gain popularity. Of course, this tradition is part of a legacy from Spanish conquest, but it coincidentally aligned with the agricultural calendar. Fanesca is a soup made from tender grains and dried fish, typically served hot with pieces of cod, fried ripe plantains, red chili, parsley leaves, cheese, and slices of boiled eggs.
In the colder regions of Ecuador, such as the Andes, they prepare Uchukuta, which does not necessarily qualify for Good Friday since it contains guinea pig meat, but it became quite popular for Saturday and Sunday. Recently, the guinea pig can be replaced with fish, such as cod, to give this dish a different touch.
Another option for Holy Week is the pumpkin cake, which has begun to gain much popularity as it is a vegetable that is not only delicious but also very nutritious.
Finally, to add a sweet touch to this beautiful family season, we recommend a dessert loved by many children: rice pudding, with a very simple and fun recipe to prepare. If you have more time, you could make some delicious yucca bread rolls, which are a simple and economical success in Ecuadorian pastry, perfect for an afternoon snack.
We hope these tips have been helpful and that you enjoy this special season with your loved ones.
