Noun
/fɑˈβaða/
Fabada refers to a traditional Spanish dish, particularly associated with the region of Asturias. It is a rich stew made from beans, usually large white beans known as "fabes," along with various types of meats like chorizo, morcilla (blood sausage), and sometimes pork. Fabada is known for its hearty flavor and is often consumed as a main meal.
In terms of frequency of use, "fabada" is commonly used in oral speech, especially in culinary contexts or when discussing traditional Spanish foods. It is also used in gastronomy writing, making it frequent in both contexts but more prominent in spoken language when dining or cooking.
Yesterday I tried a delicious fabada at an Asturian restaurant.
La fabada es uno de los platos más representativos de la cocina española.
Fabada is one of the most representative dishes of Spanish cuisine.
En invierno, me encanta disfrutar de una buena fabada para entrar en calor.
While "fabada" itself is not commonly featured in many idiomatic expressions, its significance in Spanish cuisine allows it to appear in culinary contexts or discussions about traditional foods. Here are examples where it has a thematic connection:
"Life is like a fabada; it takes time to come together."
"No hay mejor remedio para el frío que un plato de fabada."
"There’s no better remedy for the cold than a bowl of fabada."
"Cada fabada que hago, la hago con amor y paciencia."
The term fabada is derived from the word "faba," which means bean in Asturian. The dish has roots in vernacular cooking and has evolved into a celebrated dish representing Asturian identity and gastronomy.
Synonyms: - Estofado (stew, general term) - Guiso (another term for stew)
Antonyms: There are no direct antonyms as "fabada" refers to a specific dish rather than a general concept that would have clear opposites. However, one could consider "plato ligero" (light dish) as an antithesis in terms of dish type.