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Canarian cuisine refers to the typical dishes and ingredients in the cuisine of theCanary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are the freshness, variety, simplicity, and richness of its ingredients (which may be a result of the long geographical isolation the islands suffered), the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world. Canarian cuisine is influenced by other cultures, especially that of theaboriginal inhabitants of the islands (Guanches), and has influenced Latin American cuisine (after the 20th century Canarian migration to Latin America).[citation needed]
Many small dishes are presented in the Canary Islands as appetizers, or snacks (tapas), which are known locally asenyesques.
Mojo (pronounced mO-ho) is a sauce served with many dishes, which is made mainly of oil, garlic, vinegar, salt, red pepper, thyme,cumin,coriander and several other spices. The two main kinds aremojo rojo (red, often served with meat) andmojo verde (green, often served with fish), though both can be served with potatoes. The spicy red type is calledmojo picón. This recipe is the base of themojos ofLatin America, especiallyCuba,Dominican Republic,Puerto Rico, andVenezuela, due to heavyCanarian emigration, and have also influenced the cuisines of the non-Hispanic Caribbean islands.
Papas arrugadas (literally, "wrinkly potatoes", as a reference to the look of their cooked skin) are small unskinnedpotatoes which have been boiled insalt water and served withmojo.
One very typicalCanarian product isgofio, a flour created by grinding roasted sweetcorn, which used to be the staple food for the local population for centuries.[1]Gofio is produced locally and is added to many foods. For instance, it can be mixed with warm milk to be drunk in the morning, as well as made into a dough-like food calledpella that can be eaten alongside meals.Gofio can also be stirred with fish broth and onions to create a dish calledgofio escaldado orescaldón de gofio.
Local varieties ofcheese are popular and numerous, speciallygoat cheese. Cheeses from bothLa Palma andFuerteventura are protected by theDenominación de Origen label. Other notable cheeses are theFlor de Guía cheese and thequeso tierno (tender cheese). Hard cheese is made into a paste calledAlmogrote onLa Gomera island. Grilled cheese withmojo is sometimes served as a starter.
Traditional Canarian meals usually start with soup, in order to prepare the stomach for the meal. Among the best-known soups are:
Waters around the Canary Islands are rich with a great variety ofautochthonous fish. These can be prepared in many ways, including oven-roasted (sometimes covered in a salt bed), fried, and marinated in various sauces. Some preparations include:
The most widely consumed meats arepork,chicken,rabbit andgoat.
Canarian desserts often use simple ingredients, such as cane sugar, honey,matalahuga ormatalauva (anise), almonds and traditionalmiel de palma (especially on the island ofLa Palma). Among the desserts arebienmesabe (literally, a contraction of the Spanish phrase that means 'tastes good to me'), which is a paste of almonds, honey and sugar often served with ice cream or cream andcat's tongue cookies.[3]Frangollo is a mix of corn flour, sugar, almonds and raisins, whiletruchas are pastries (filled with sweet potato paste orcabell d'angel, for instance) that are prepared at Christmastime.
InEl Hierro there is a cake namedquesadilla which is made with cheese. Other specialities includerosquetes (ring-shaped fried pastries),quesillo (tender cheese cake),rapaduras (cane sugar candy),Príncipe Alberto (chocolate cake from La Palma) andleche asada (milk cake).Gofio is also employed in some desserts such ashuevos mole,pella de gofio (milk andgofio patty) andmousse de gofio (gofio cream).
Tropical fruits, especially bananas, are widely grown and consumed in the islands, even if they are not native species.
Thewine from themalvasia grape was a product of Canarian export since the 17th century, immediately after the decline of sugar plantations and until its commerce was blocked by the British Royal Navy in the late 18th century. Nowadays the islands produce ten protected geographical indications. CanarianDenominación de Origen wines are:
Licor 43 is not made on the Canary Islands, but is an ingredient commonly used to make thebarraquito/zaperoco, a multilayered drink made of Licor 43, coffee, condensed milk and frothed milk.[4]
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