 A scalded gofio dish | |
| Region or state | Canary Islands |
|---|---|
| Main ingredients | Wheat ormaize |
Gofio is a sort ofCanarianflour made fromroasted grains (typicallywheat or certain varieties ofmaize) or other starchy plants (e.g.beans and, historically,fern root), some varieties containing a little addedsalt. Gofio has been an important ingredient in Canarian cooking for some time, and Canarianemigrants have spread its use to theCaribbean (notably inCuba,Dominican Republic,Puerto Rico, andVenezuela) and theWestern Sahara. There are various ways to use it, such as kneading, dissolving in soup, and baking.[1] It can also be used as a thickener.[2] It is also found inArgentina,Uruguay, andChile, where it is known asharina tostada and is employed in a wide variety of recipes. The gofio commercially available in the Canary Islands is always finely ground, like ordinary flour, despite the definition given in theSpanishDictionary of the Royal Academy.[3]
In 2014, the nameGofio Canario was added to the register ofProtected designation of origin andProtected geographical indication by theEuropean Commission.[4]
Gofio is thought to have been the mainstaple of the diet of theGuanches, the original inhabitants of theCanary Islands, who produced it frombarley[5] and therhizome of certainferns. The latter is also known to have been used in historical times, especially in famine, even up until the 20th century.[6] Gofio derives from the name for the product in the aboriginal language ofGran Canaria, while in neighbouringTenerife it was known asahoren. Among theBerbers of North Africa, from whom the Guanche population largely derived, there existed a toasted barley flour with similar usage as a food, calledarkul.[7] In Morocco, toasted flour is also mixed with, among other ingredients,almond paste, honey,argan oil, anise, fennel, and sesame seeds to make "sellou" (also called "zamita" or "slilou" in some regions), a sweet paste known for its long shelf life and highnutritive value. It was amongst the provisions of the crew ofThor Heyerdahl's "Ra II" expedition to cross the Atlantic aboard a papyrus ship using theCanary Current in 1970.[8][failed verification]
Flours made from toasted grains are also known in othergastronomies worldwide, notablyTibetantsampa. Roasting the grain before milling has the advantage of destroying mold and mold toxins, allowing poorly stored grain to be used, as well as improving flavour by producing more complex sugars. The traditional roasting process, at temperatures typically much higher than those used for malt barley in the brewing industry, for example, also has the effect of partly breaking down the starch and proteins, making them more digestible.[citation needed] Gofio with milk, sugar and water is a very popular beverage in Western Sahara, due to Spanish influence and the proximity of the Canary Islands.
Gofio in the Canary Islands is currently produced from cereals of several types, as well as pulses. Maize and wheat are the most common cereals used, but various mixes of these with rye, barley , etc., are also readily available in shops. Gofios ofchickpeas andlupin beans are also produced in Fuerteventura, as well as from other wild plants occurring there.[9]
Gofio is a highly versatile product which can be added tosoups,stews,desserts,ice cream,sauces, and more. It is very rich invitamins,proteins,fibre, andminerals. It was favoured by Canarian mariners as it can be stored for long periods while retaining its goodness. It was a vitally important part of the Canarian diet during the lean years after theSpanish Civil War. Mixed with a littlewater andsugar andkneaded (traditionally inside agoatskin bag) it produces adough-like mixture that can be eaten as it is and was traditionally used in this way bypeasant workers in the fields. Perhaps the most common use today is to add to a small amount tomilk, to produce a wholesome and convenient breakfast food, or to thicken soups or stews at the table. Another popular form isgofio escaldado ("scalded gofio") orescaldón, a kind of thick porridge made by mixing it with the stock from a stew or soup, which is then served alongside the same. Modern products incorporating gofio include ice cream, mousses, other milk desserts and even a beer, Volcan, which was marketed for only a short time around the year 2000.[citation needed]
In the Caribbean, gofio is a snack eaten as it is. InPuerto Rico and theDominican Republic, gofio is sold with sugar added, as a candy, sometimes served in a paper cone.[10]
Aboriginals of Argentina and Chile had a preparation of maize made by the same method of making gofio since before the arrival of the Spaniards. With introduction of wheat and barley, maize was replaced by them. The preparation of gofio in other regions of South America and the Caribbean has come due to Canarian arrival. Gofio is consumed dry with sugar or with milk in Argentina, Chile,Panama, Venezuela, Uruguay and many other countries.[11]
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