The recipe that led to success at GO Quito Hotel
Fanesca is a culinary experience that takes time, but it's very enjoyable! Find the ingredients, follow our recipe, and make our traditional fanesca from scratch, whether alone or accompanied. Let tradition become an excuse to see each other, cook, and eat together. Let's continue recreating our recipe and sharing it with the world. Harvesting not only the tenderest grains but also more moments to keep our traditions intact both in taste and in spirit.
Ingredients:
-¼ cup of beans (haba)
-¼ cup of (peas)
-¼ cup red beans
-¼ cup of tender corn
- ¼ cup of peeled chochos
-¼ cup white beans
-¼ cup of (peas)
-¼ cup red beans
-¼ cup of tender corn
- ¼ cup of peeled chochos
-¼ cup white beans
-2 tablespoons lentils
-2 tablespoons rice
-3/4 cup sambo (Peruvian squash)
-1 cup of pumpkin
-½ cup of cabbage -3 teaspoons of butter
- 2 teaspoons of annatto oil
- 2 Tablespoons of Chopped White Onion
-2 tablespoons rice
-3/4 cup sambo (Peruvian squash)
-1 cup of pumpkin
-½ cup of cabbage -3 teaspoons of butter
- 2 teaspoons of annatto oil
- 2 Tablespoons of Chopped White Onion
- 2 tablespoons chopped red onion.
- 1 teaspoon finely chopped garlic
- 2 teaspoons of peanut paste
- ½ cup of milk cream
- ¼ cup pf milk
- ½ teaspoon of salt
- ½ teaspoon cumin
- ½ teaspoon pepper
- 1 teaspoon cilantro
- ½ teaspoon (oregano).
- 1 teaspoon finely chopped garlic
- 2 teaspoons of peanut paste
- ½ cup of milk cream
- ¼ cup pf milk
- ½ teaspoon of salt
- ½ teaspoon cumin
- ½ teaspoon pepper
- 1 teaspoon cilantro
- ½ teaspoon (oregano).
Preparation:
1. Be sure to soak the grains in water for at least 4 hours or overnight before preparation.
2. Cook grains in separate pots until tender. Then, drain them and set them aside.
3. Boil water in a large pot and cook the pumpkin and sambo. Once cooked, blend them and set them aside.
4. In a deep pot over medium heat, melt the butter and add the achiote for the rehash.
5. Add the white onion, red onion and finely chopped garlic to the hot skillet and cook until golden.
6. Add the spices (salt, cumin, pepper and oregano) and mix well.
7. Add the pumpkin and sambo puree, finely chopped cabbage and rice to the pot. Add half the milk and mix until the rice is combined, and the cabbage is cooked.
2. Cook grains in separate pots until tender. Then, drain them and set them aside.
3. Boil water in a large pot and cook the pumpkin and sambo. Once cooked, blend them and set them aside.
4. In a deep pot over medium heat, melt the butter and add the achiote for the rehash.
5. Add the white onion, red onion and finely chopped garlic to the hot skillet and cook until golden.
6. Add the spices (salt, cumin, pepper and oregano) and mix well.
7. Add the pumpkin and sambo puree, finely chopped cabbage and rice to the pot. Add half the milk and mix until the rice is combined, and the cabbage is cooked.
8. Add the previously cooked grains.
9. Cook the fanesca over low heat for about 15 minutes, or until it boils, stirring occasionally so the flavors blend well.
10. Add the heavy cream and the remaining milk to the pot. Cook over low heat for a few more minutes.
11. In another pot, boil water and cook the egg until hard-boiled. Peel it carefully to maintain its shape.
12. Peel and cut the ripe banana into slices and fry it in oil until golden brown on both sides. We use cocoa oil to obtain better quality.
13. Serve the fanesca hot, decorating it with a mejido empanada, a slice of chili (optional), half of a hard-boiled egg, one or two slices of fried ripe banana and a piece of fresh cheese, you can pair it with molo too. Lastly, you can add the cod to the soup or serve it in a separate dish.
9. Cook the fanesca over low heat for about 15 minutes, or until it boils, stirring occasionally so the flavors blend well.
10. Add the heavy cream and the remaining milk to the pot. Cook over low heat for a few more minutes.
11. In another pot, boil water and cook the egg until hard-boiled. Peel it carefully to maintain its shape.
12. Peel and cut the ripe banana into slices and fry it in oil until golden brown on both sides. We use cocoa oil to obtain better quality.
13. Serve the fanesca hot, decorating it with a mejido empanada, a slice of chili (optional), half of a hard-boiled egg, one or two slices of fried ripe banana and a piece of fresh cheese, you can pair it with molo too. Lastly, you can add the cod to the soup or serve it in a separate dish.
¡Congratulations!
If you've made it this far, you can now enjoy your delicious fanesca, but before, remember that the true meaning of this tradition is based on giving thanks to the earth for providing us with food. And giving thanks to all the families who participate in the agricultural process, who harvest the grains and till the soil, before it reaches the cities and our tables. Enjoy your delicious homemade fanesca! And to finish with a sweet touch, for dessert, accompany it with some delicious figs with cheese in the style of GO Quito Hotel. This Easter holiday of 2024, recreate our famous recipe and share it with those you love the most.