|Place of origin||Ecuador|
|Main ingredient(s)||Figleaf gourd, pumpkin, beans and grains, salt cod, milk|
Fanesca is a soup traditional to Ecuador. Its components and preparation vary regionally, 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 beans and grains (chochos (lupines), habas (fava beans), lentils, peas, corn and others) representing the twelve apostles of Jesus, and bacalao (salt cod), cooked in milk, due to the Catholic religious prohibition against red meat during Holy Week (the week before Easter). It is also generally garnished with hard boiled eggs, fried plantains, herbs, parsley, and sometimes empanadas.
Fanesca is consumed midday (the largest meal of the day is generally consumed midday within Ecuadorian culture.) The making and eating of fanesca is generally a social and/or family function.