Culinary traditions of the Canary Islands
Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary 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 the aboriginal inhabitants of the islands (Guanches), and has influenced Latin American cuisine (after the 20th century Canarian migration to Latin America).
Sauces and appetizers.
Many small dishes are presented in the Canary Islands as appetizers, or snacks ("tapas"), which are known locally as "enyesques".
"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 are "mojo rojo" (red, often served with meat) and "mojo verde" (green, often served with fish), though both can be served with potatoes. The spicy red type is called "mojo picón". This recipe is the base of the "mojos" of Latin America, especially Cuba, Dominican Republic, Puerto Rico, and Venezuela, due to heavy Canarian 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 unskinned potatoes which have been boiled in salt water and served with "mojo".
One very typical Canarian product is "gofio", a flour created by grinding roasted sweetcorn, which used to be the staple food for the local population for centuries. "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 called "pella" that can be eaten alongside meals. "Gofio" can also be stirred with fish broth and onions to create a dish called "gofio escaldado" or "escaldón de gofio."
Local varieties of cheese are popular and numerous, specially goat cheese. Cheeses from both La Palma and Fuerteventura are protected by the Denominación de Origen label. Other notable cheeses are the Flor de Guía cheese and the "queso tierno" (tender cheese). Hard cheese is made into a paste called "Almogrote" on La Gomera island. Grilled cheese with "mojo" is sometimes served as a starter.
First courses.
Traditional Canarian meals usually start with soup, in order to prepare the stomach for the meal. Among the best-known soups are:
Fish.
Waters around the Canary Islands are rich with a great variety of autochthonous 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:
Meats.
The most widely consumed meats are pork, chicken, rabbit and goat.
Sweets and desserts.
Canarian desserts often use simple ingredients, such as cane sugar, honey, "matalahuga" or "matalauva" (anise), almonds and traditional " miel de palma" (especially on the island of La Palma). Among the desserts are "bienmesabe" (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 and cat's tongue cookies. "Frangollo" is a mix of corn flour, sugar, almonds and raisins, while "truchas" are pastries (filled with sweet potato paste or "cabell d'angel", for instance) that are prepared at Christmastime.
In El Hierro there is a cake named "quesadilla" which is made with cheese. Other specialities include "rosquetes" (ring-shaped fried pastries), "quesillo" (tender cheese cake), "rapaduras" (cane sugar candy), "Príncipe Alberto" (chocolate cake from La Palma) and "leche asada" (milk cake). "Gofio" is also employed in some desserts such as "huevos mole", "pella de gofio" (milk and "gofio" patty) and "mousse de gofio" ("gofio" cream).
Tropical fruits, especially bananas, are widely grown and consumed in the islands, even if they are not native species.
Wines and liquors.
The wine from the malvasia 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. Canarian "Denominación de Origen" wines are:
Licor 43 is not made on the Canary Islands, but is an ingredient commonly used to make the barraquito/zaperoco, a multilayered drink made of Licor 43, coffee, condensed milk and frothed milk.
References.
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