What foods, wonders rworange, are traditionally served during the Lenten season—besides “fish frys, pretzels and hot cross buns?”

“Here in Espirito Santo Semana Santa is the week when a ‘torta capixaba’ is prepared, a dish of assorted seafood and salt cod, prepared with heart of palm, colored with annato, mixed with egg whites, and baked in a traditional panela de barro (clay pot),” says itaunas.

“If it’s Lent, it’s gumbo z’herbes for the good folk of Louisiana,” says JungMann. “The greens you use can vary, but tradition dictates there’s got to be an odd number of them. In Japan, tempura was developed for days of abstinence (quattuor tempora), which makes them especially suitable for Lent. In the Philippines, Lenten tables will often feature mung bean soup in seafood broth, though this is popular throughout the year as well. Fish empanadas also make a showing throughout the Latin world.”

“Amongst Mexicans, one finds tortitas, little fritters smothered in a burstingly flavorful salsa, become plentiful during Lent with meals ending with capirotada, a Lenten bread pudding,” says JungMann. “In Spain it seems everything has bacalau, aside from desserts like torrijas or pestiños.”

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