Canarian cuisine

From Wikipedia, the free encyclopedia

Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands. These include papas arrugás (a potato dish), mojos (such as mojo picón), and wine from the malvasia grape.

Mojo (pronounced mO-ho) is a sauce which may be orange, red, or green depending on its ingredients. Mojo is heavy in garlic and can be moderately spicy, referred to as mojo picón.

Papas arrugás are small potatoes which have been boiled in salt water and are usually served with chicken and topped with mojo. Their name in Spanish means "wrinkled potatoes" and refers to their condition after being boiled.

One very typical Canarian product is gofio, a flour created by grinding roasted sweetcorn. Gofio is produced locally and is added to many foods and also to warm milk as a drink.

The use of oil is prevalent in many Canarian foods, which are often prepared from scratch.

Other typical Canarian foods include ropa vieja ("old clothes"), a dish of different meats mixed with potatoes and garbanzo beans, and potaje, a generic name for one of many stews. Canarians often use a local azafran (saffron) in preparing their dishes, and also frequently dye the food yellow with food coloring. Canarians also eat foods typical of the Spanish peninsula, including Spanish tortilla and paella.