Canarian cooking is Mediterranean
in style but with its own unique character. There is a distinct
preference for local farm produce and fresh caught fish as
the basis of this low fat diet. Gofio, a traditional
staple of the islands, has its roots in prehispanic Canarian
culture. Made from toasted and ground maize or wheat, gofio
is highly nutritious and can be eaten as a savoury potage
to accompany foods such as fish or can be added to milk as
a drink. There are also a number of excellent cheeses made
on the island, some of which have excelled in national and
international competitions.
Fish is probably the most
common Canarian staple, be it fresh or salted, and usually
accompanied by one of a large selection of 'Mojo'
sauces (a blend of olive oil and spices) which range
in flavour and strength, from the extremely hot and
spicy to medium or very mild.
'Sancocho' is one of the traditional fish stews made
from salted sea bream, stone bass or wreckfish.
Majoreros enjoy all kinds of meat, but pork
takes first place. Not to be missed is the specially prepared
roast leg of pork.
Potatoes are another common ingredient and come in a variety
of ways.
Outstanding are the potato stews or the ubiquitous and
aptly named 'papas arrugadas' (wrinkled potatoes),
which are boiled in extremely salty water and eaten with
'Mojo' sauce. And to round out your taste experience,
there are shellfish and a variety of tropical fruits.
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