Canary Islands Cuisine

According to the generally accepted theory, the Guanches were one of the Berber peoples who arrived in the Canary Islands with their herds and agricultural crops, of which barley was the most common.

Gofio , flour from roasted barley, was the basis of their food and was prepared differently and from different types of grain, such as wheat or millet (corn). Meat was an important part of the aboriginal diet, for this they kept herds of goats and sheep and pigs. Also consumed milk and butter. In addition, the Guanches were engaged in gathering, replenishing their diet with dates , some types of figs , as well as picking mollusks along the coast of the island.

It is known that the Romans visited the coast of the Canary Islands and contacted, albeit periodically, with the local population, which led to the appearance of products such as figs and olives . After the Spanish conquest in the 15th century, the islands became a mandatory stop when they were sent to the New World , which caused a massive influx of merchants from both sides of the Atlantic, bringing with them the culinary traditions of their countries. These include, first of all, the cuisines of the Iberian Peninsula , dishes from products brought from America, such as potatoes or corn (called by the Canaries “milillo” under the influence of the Portuguese) began to take an important place. Later on the Canary Islands began to grow various crops designed for export, which became the basis of the island's economy, which could not but leave its mark on island cooking. Sugarcane , grapes and banana were cultivated.

In Canarian cuisine, there is a wide selection of dishes serving as appetizers, or tapas , in a local dialect called enyesques .

• Papas arrugadas with moho sauce are distinguished by their originality and simplicity: boiled potatoes in a peel and with a lot of salt. The close historical ties of the Canary Islands with America and the peculiarities of the climate of the islands explain the diversity of potato species used on the archipelago and its high consumption. The traditional seasoning for potatoes and other dishes of the islands is moho sauce , the most popular types of which are “moho verde” (with parsley) and “moho picon” (with hot chili).
• Gofio , one of the most ancient Canarian food products, is a fried wholemeal from various grains or a mixture of them (mezcla). Bread and pies are baked from it, added as a thickener to soups, stews and stews. Gofio is also served for breakfast with hot milk, or even eaten as a side dish, for example, in the form of thick porridge on fish broth. Gofio, along with the Canaries, spread to countries such as Cuba , Venezuela , Uruguay and Western Sahara .
• Cheeses The most common on the islands are goat cheese. All Spain is famous for cheese from the island of Gran Canaria - Queso de Flor , Queso Blanco and smoked Flor de Guia . On the island of Homer, the specialty is the dish almogrote , for the preparation of which they take local goat cheese, dense without holes, buttery and with a pungent odor.
• Chorizo . Among the sausages on the islands stands Canary sausage , which is presented in various versions (Chorizo ​​Teror in Gran Canaria, Chacon in Lanzarote, La Palma, etc.). Despite the different names, all this is pork sausage with garlic and paprika, the latter gives the product an orange or red color.
• Morsilla . Canaries add a piquant taste to the blood sausage by adding sweet potato , raisins and almonds .
• Fried ham (Pata asada). One of the most common and simple ways to consume pork from Canaries. Pork ham after frying is cut into slices and used either in sandwiches. either as enyesque .
• Seafood on the islands is consumed in large quantities either fried in a pan with moho verde sauce, or as a mixture with vegetables; anchovies and sardines are fried or dried.

• Potache - thick vegetable soup in a wide variety represented on the islands, it is prepared from cabbage , watercress , leaf beets and wild field mustard . Potaches - a hearty dish that can satisfy hunger and therefore so widespread. The original potaje de jaramago is based on the leaves of an island plant, similar in taste and appearance to the tops of rutabaga . In Homer , potaje de berros is popular - watercress soup with gofio .
• Potato broth ( Caldo de papas ) is the simplest and most affordable dish, which was popular among the poorest people in difficult times. Potato and cilantro , giving flavor and aroma, are key ingredients.
• Fish Stew ( Caldo de pescado ) - The main ingredient in this simple dish is fish caught by local fishermen, such as grouper or sea bass. Potatoes are cooked in fish broth and served with fish for the second, and the broth for the first.
• Rancho canario ( Rancho canario ) - a thick vegetable soup with gofio, sometimes with the addition of meat.

Also popular is a broth with corn ( caldo de millo ), simple in its composition: corn, peas, garlic, broth and wheat.

DO Category Wines

• DO Abona DO Abona (Tenerife)
• DO Tacoronte-Acentejo (Tenerife)
• DO Valle de Güímar (Tenerife)
• DO Valle de La Orotava (Tenerife)
• DO Ycoden-Daute-Isora (Tenerife)
• DO El Hierro (Hierro)
• DO Lanzarote (Lanzarote)
• DO La Palma (La Palma)
• DO La Gomera (Homer)
• DO Gran Canaria (Gran Canaria)

Canary Rum

• Miel Rum
• Rum Blanco

• Canarian Dictionary