Canarian food - gofio

 

One of the most traditional of Canarian foods is gofio. It is among the oldest recipes handed down from the Guanches and is used by Canarians in many different ways with each family having their own particular recipe.

 Gofio is a type of flour made from toasted cereals and was often a substitute for bread. It is made with wheat flour, barley, maize or chickpeas which are roasted and then mixed with water or milk to make a ball. It is added to stews or soups and is a vital ingredient in many traditional Canarian recipes such as Puchero Canario (Canarian stew) and Gofio Escaldado (Scalded Gofio), mousse and even ice cream.

 Gofio was the staple diet of the Guanches before the Spanish conquered the islands. After collecting the grains for the gofio, they would roast them in a pot or clay oven and then grind them using “mills” formed by two stones, flat on one side and convex on the other.

 The quality of the gofio depends on the way it is produced. The slower it is ground then the better the aroma, flavour and texture. Hand made gofio is often preferred.

Gofio is well travelled. It was taken to the Americas and Caribbean by Canary Island emigrants and today it is as popular in countries such as Venezuela, Brazil, Uruguay and Cuba as it is on the islands.

 These days, gofio can even be found on the shelves of some supermarkets in the UK. It is traditionally rich in vitamins B1, B2, B3 and C, as well as containing protein, fibre, magnesium, iron, calcium and sodium.

 People who taste it for the first time often describe it as nutty but it can be mixed with broth or honey and in Canarian homes, gofio is normally added to children’s milk and eaten almost as a cereal for breakfast.

In 1990, the Canary Island Gofio Producers’ Association was founded which has successfully promoted gofio and won it its own quality label Gofio Canario. Along with bananas, it has become one of the most recognised food products of the Canaries.

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