Cuisine 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:
* ' is a kind of chunky vegetable soup with potatoes, one of the main ways Canarian people consume vegetables. Ingredients can vary largely, depending on the island. One of the most popular is the ''potage de berros'' (watercress soup). They can be machine-blended into purees, more suitable for children.
* ''Caldo de papas'' (potato soup) is a humble soup made mainly of potatoes and coriander.
* ''Caldo de pescado'' (fish soup) usually features popular fish of the islands, like the ''mero'' (grouper), ''sama'' (common dentex) and ''cherne'' ( wreckfish).
* ''Rancho canario'' is a soup with chickpeas, lard, thick noodles, potatoes and meat.

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:
* ', boiled fish with potatoes, sweet potatoes, ''gofio'' and ''mojo''. In Tenerife, it is served in a pot.
* ' (dry fish), which can include ''tollos'' (school shark strips served with sauce) and ''jareas'' (open and dried fish, similar to ''bacalhau'', that are often eaten roasted).

Meats

The most widely consumed meats are pork, chicken, rabbit and goat.
* ' is a meat-rich soup which is the Canarian equivalent to Spanish ''cocidos''. Chicken, beef and pork meat are combined with chickpeas, corn cobs, sweet potatoes, potatoes and other vegetables (such as carrot and cabbage).
* Goat meat has been eaten in the islands since pre-Spanish times.
* ''Ropa vieja'' (literally, 'old clothes') is a dish consisting of chicken and beef mixed with potatoes and garbanzos ( chickpeas). Canarian ''ropa vieja'' is the father of Cuban ''ropa vieja'' through Canarian emigration.
* '' Conejo en salmorejo'' is a traditional rabbit stew marinated in coriander sauce (not to be confused with mainland Spain's ''salmorejo'').
* Pork is the main ingredient of dishes such as ''carne fiesta'' (literally, 'party meat') and ''costillas con piña'' (ribs with corn cobs).

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:

* Abona (Tenerife)
* Tacoronte-Acentejo (Tenerife)
* Valle de Güímar (Tenerife)
* Valle de La Orotava (Tenerife)
* Ycoden-Daute-Isora (Tenerife)
* El Hierro
* Lanzarote
* La Palma
* La Gomera
* Gran Canaria

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

External links

Tasting Canarian Gastronomy

Further reading

* Vera, Felisa; Sosa, Remedios; Leal, Ana; Díaz, Yurena (1987 - 2004 eventh edition. Lo mejor de la Cocina Canaria. Centro de la Cultura Popular Canaria (CCPC). .

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Canarian culture