2013-04-16 10:05:26 +02:00

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# Canary Islands food: a taste for the traditional
## The cuisine of the Canary Islands utilises the islands' most readily
available produce, drawing on traditions that stretch back to the Guanches as
well as Spanish, Portuguese and North African influences.
![Roll up: papas arrugadas][1]
Image 1 of 2
Roll up: papas arrugadas Photo: Alberto Paredes
![Food: Mantecado de gofio][2]
Image 1 of 2
Food: Mantecado de gofio Photo: Nico Tondini
5:14PM GMT 26 Jan 2010
Wherever you go in the Canary Islands, from five-star hotel to humble boarding
house, a small number of local dishes will invariably find their way on to the
menu alongside the more familiar international staples. Utilising the islands'
most readily available produce, and drawing on traditions that stretch back to
the Guanches who inhabited the islands before the arrival of the Spanish,
traditional Canarian cuisine is a subtle mix of Spanish, Portuguese, and North
African influences.
**Mojo **
Perhaps the most typical of all Canarian dishes, mojo is served with a large
number of local recipes, most notably papas arrugadas (see below). Coming in
red, green or the less common orange variety, it is made from olive oil,
garlic, paprika and cumin. Flavourings such as vinegar, lemon, orange or lime
juice are also sometimes added. Mojo picon (the red variety) gets its colour
and distinctive bite from the addition of peppers and chillies while mojo
verde is mixed with coriander. The former is best served with potatoes, while
the milder green variety is the perfect accompaniment to fish.
**Papas Arrugadas **
Making the most of one of the most widely available and easily grown
vegetables on the islands, papas arrugadas (meaning 'wrinkled potatoes') are
made by boiling the smallest available, unpeeled potatoes in salted water
until tender and shrivelled. Originally baked in seawater, the idea is to
evaporate the water away so that a dry salt crust forms on the skins.
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**Gofio **
Inherited from the Guanches, gofio is a flour-like substance made from roasted
and ground grains (usually maize or wheat) or pulses. Mixed with water or milk
it is rolled into balls or cylinders, and was the equivalent of bread for the
pre-Spanish inhabitants (who also prepared it from fern roots). It is a
versatile ingredient that can be added to soups, stews, sauces and desserts.
**Almogrote **
Found mostly on its native island of La Gomera, almogrote is a soft paste made
from hard cheese, peppers, olive oil and garlic, and eaten with bread.
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