|
The Canary
Islands - Los Canarios
The cuisine
of the Canary Islands are much effected by tourism and of course mainland
Spanish food. However, two things stand out as being typicaly Canarian.
Mojo sauce and Canarian potatoes.
Papas Arrugadas
- new potatoes cooked in sea water and then baked. These "wrinkly" potatoes
taste wonderful.
Salsa
Mojo - comes in two basic types, red and green. The red goes well with
the potatoes while the green goes very well with fish. They are made with
vinegar, a lot of garlic and oil, flavoured with red or green peppers.
A typical
Canarian meal could be a local fish split open and cooked "a
la plancha" served with Canarian potatoes and green mojo (mo-ho) sauce,
preceded by a salad including bananas, coriander leaves and avocado, as
well as the usual tomatoes and green salad (lettuce may be replaced by
thinly sliced cabbage in the hotter islands).
"Almogrote"
is
a hard cheese & garlic preparation, eaten with bread.
"Gofio"
a grain meal that replaced bread for the pre Spanish natives.
"Puchero
Canario" hearty chick pea vegetable stew.
"Bienmesabe"
almond
cream.
Look for rabbit,
goat and goat's cheese, bananas, avocado, papaya, cigars (La Palma), rum.
I prefer
the red wines to the whites, Vina Norte on Tenerife is my personal
choice. You may find "Vino de Tea" matured in teawood, with a resinous
finish.
By the way,
the islands and the bird (and arguably I suppose Canary Wharf too!) are
named after the dogs of the islands (canines), not the other way round.
"Mojos
Canarion"
Papas arrugadas
con salsa mojo
Place medium
red potatoes in a pan with 1/3 cup of salt and cook for 30-40 minutes.
drain off the water, rinse off any excess salt and return potatoes to the
heat until they are dry.Coat with sauce.
Red mojo
sauce or (salsa mojo picon)
(No two recipes
seem to be the same for mojo sauces but these are fairly typical)
Olive oil
or Sunflower oil and a little wine vinegar plus lots of garlic, red pepper,
a chilli or two and a pinch of cumin and some whole cumin seeds, all pounded
together in a mortar. Thicken with a little hard white bread as required.
In the Canaries
a local "saffron" (azafran del pais) is used but if you have access to
this it will be easier to buy the sauce in a bottle !
Green
Mojo Sauce (salsa mojo verde or salsa verde picante)
Oil, wine
vinegar, green pepper, garlic, finely chopped parsley and coriander leaves.Include
avocado for a creanier sauce.This time don't add any breadcrumbs as this
is a thin sauce for fish.
Carrot
sauce (mojo de zanahoria Canarion)
Oil, garlic,
paprika,salt, vinegar, carrot (pureed) and thyme or other herbs
I had this
sauce in an excellent Valentine's day gala meal at the parador up in the
old crater on Tenerife.
Corazon
de solomillo San Valentin - Parador de Turismo de las Canadas del Teide
Slice open
a piece of centre fillet steak to make a "book". Fill the book with carrot
mojo, dip the whole thing in beaten egg and just show it to the frying-pan
(both sides !). Serve with a boiled potato or some asparagus.
Restaurant
ideas
Fuerteventura:
Corraleco harbour and several in El Cotillo
Lanzarote:
good selection behind the beach at Puerto del Carmen.
Tenerife:
Las Gellatas. Santa Cruz: Hotel Mencey, Gom nearbye.
Gran Canaria,
Las Palmas: Madras (modern) Hotel Santa Catalina.
El Hierro
and La Gomera: Paradors
See also
:-
Walking
in Canary Islands
Climbing
El Teide
Cheese
WineSpanish
cookery books
Cookery
reference books
| Spanish
photos | Spanish
pronunciation & general guidebooks | Andalucia
|
Asturias
| Basque Country
|
Canary
Islands | Castile
Catalonia
& Balearics | Extremadura
| Galicia
|
Navarre
| Valencia | Tapas
|
Glossary
|
Books |