Fanesca is a salty peanut and cream-based soup served in the Andes of Ecuador for Easter. The traditional recipe has 12 grains for the 12 disciples and fish in observance of the Catholic meat regulations, and was made with care and much preparation shelling and cooking the grains. This is NOT the traditional recipe, but an imitation which is still delicious. This is a modification of a recipe from "Comidas del Ecuador" by Michelle O. Fried, which is a wonderful book which I highly recommend, but contains recipes which can often be simplified. If you can find chochos, which are small, white, bitter beans, wonderful; the stew will still turn out delicious without. The same is true for any of the adornments, for that matter. If you can find prepared empanadas, they are often served as an additional adornment. Any mild squashes will do instead of sambo. Although completely nontraditional, I enjoy cutting down the dairy and adding a dallop of sour cream and some cilantro upon serving. Prep time factors in bean and fish soaking times.