Gofio is the undisputed staple of Canary Islands cuisine. This very fine flour is usually made from roasted grain. It is used in all varieties of Canary Islands cuisine and is one of the oldest traditional foods of the Canary Islands.
Gofio was originally made from roasted barley. Its composition has since changed considerably. This all-purpose flour from the Canary Islands consists mainly of maize, roasted grains or other types of cereal.
In some cases, even seeds and pulses are now used. There are also salted varieties of gofio. Originally, salt was used purely for preservation and to protect against moisture, but it has since become an integral part of many recipes.
The Canary Islands and their gofio
Gofio flour is used in both cold and hot dishes. When mixed with water or olive oil, it is made into porridge or dumplings. It is also frequently combined with bananas – which are ubiquitous in the Canary Islands – to make a delicious dessert. Gofio is also served with honey, cream cheese or other ingredients.
In the kitchen, the flour is also often used as a thickening agent for sauces or soups. However, traditional recipes are still widely used. For example, in many restaurants, a warm porridge made from gofio, olive oil and water is served.
The mixture is eaten with slices of onion, which serve not only as a spoon but also as a special source of flavour. More and more up-and-coming chefs are also experimenting extensively with gofio. As a result, alongside the traditional recipes, new and unusual creations are constantly emerging, which nevertheless remain true to the Canary Islands‘ heritage.
Small Canary Islands gofio mills
Gofio is traditionally roasted and ground in small Canary Islands stone mills. Originally, the grain flour was kept at home as a sort of emergency ration for hard times, such as crop failures or sieges. No wonder, then, that for a long time gofio had the reputation of being ‚poor people’s food‘. However, this has now changed and the flour is enjoying a renaissance.
In particular, the shift towards more mindful eating and the strong trend towards organic produce in recent years have led to a resurgence in the popularity of gofio. Not least, its high content of vitamins, proteins and minerals has contributed to this development.
Incidentally, Canarians who value tradition don’t like being compared to flour. For them, gofio isn’t an ingredient but a meal in its own right.
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