The truly traditional Canarian diet is formed on a base of products that have a very long,preservation life. Before modern civilisation and importation reached Gran Canaria’s rocky shores, the islanders subsisted mainly on a diet of various pulse ingredients. Surprisingly; taking into consideration the hot and arid climate of the islands, the chick-peas and lentils that are most commonly used, are served in a variety of hearty soups and stews called “potaje”.
Menu's of the Day
A good way of trying some of the proper Canarian cuisine; something which is typically served at the lunch table, while driving through the mountain villages look out for signs that are marked with `menu del dia´. These small, urban restaurants are usually popular with local workers and offer a three course menu, with a choice of starters, main course and dessert included for less than ten euros.
Try Typical Canarian Food
Deciphering the chalked Spanish letters on the menu-board can, on occasion, be difficult. A few of the most common plates offered are; potaje de garbanzos, which is a very heavy, chick-pea stew, usually with cubed potatoes and chunks of a special type of garlic sausage floating in the sauce.
Lentejas are basically lentils, soaked and cooked over a slow heat for several hours, and on occasion they too will have a touch of regional variety and other ingredients added. Don’t be surprised if a bowl of brown flour is offered, “gofio” is the Canarian magical ingredient to just about all dishes.
Be prepared for a very filling lunch or if something a little lighter is required, try "vueltas al casero", which are thin steak fillets that have had a lengthy marinade in garlic and spices.
A Sprinkle of Gofio
For the unacostumed gofio is a particularly strange, alimentary product. Gofio is a fine brown flour, ground from roasted grains such as maize, wheat or barley, and has a peculiar, strong taste that can only be compared to burnt popcorn. Many Canarians consume gofio by sprinkling it on their potaje, something that should be treated with caution the first time it’s tried.
Gofio: A Bread Substitute
Gofio flour is traditionally mixed to a thick paste, “pela de gofio”, with oil, water and suger. The dry dough is then sliced and served as a substitute for bread. A favourite, alternative way of taking this simple, but nutritious product, and especially popular with children, is by stirring the flour into a glass of hot milk, either for breakfast or at bedtime. Possibly one of the best reasons for the continued use of gofio in modern day society, is its high content in B complex vitamins. It’s regular consumption has been well reccommended throughout the islands, for the relief of menopausal symptoms.
Liz Correal - British born, but living in the sun-drenched Canary Islands for more than two decades, LizX is having her Hawaii year. No, she's not ...
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