Gofio is an ancient and essential food in the cuisine of La Palma. It is a dough made from various toasted and ground cereals that has been a fundamental part of the Palma diet for centuries. With origins that date back to distant times, Gofio was a basic sustenance for the less privileged classes and a vital resource during times of scarcity.
Although its current consumption is lower, it remains a present element in La Palma’s menus, and you can’t leave the island without tasting it. This highly nutritious and energetic food, rich in carbohydrates and fiber, is also a source of numerous vitamins.
The versatile Gofio is used in a wide variety of both sweet and savory recipes in La Palma’s cuisine.
- Escaldon de Gofio →
- Chicharrones palmeros →
- Escacho palmero →
- What is Rapadura? →
Escaldón de Gofio: Flavor and Tradition of the Canary Islands
The escaldón de gofio is prepared by mixing gofio with broth, which can be fish, meat, or vegetables, until a thick and uniform consistency is obtained. The mixture is briefly cooked to integrate the flavors, and additional ingredients are often added to enhance and vary the flavor.
Some of the additional ingredients that can be included in the escaldón de gofio are:
- Fish: it can be fresh or canned fish, such as tuna or sardines.
- Meat: chicken, pork, rabbit, or lamb, depending on local preference and availability.
- Vegetables: onion, bell pepper, garlic, tomato, pumpkin, etc.
- Legumes: chickpeas or beans.
- Seasonings: olive oil, vinegar, salt, pepper, cumin, paprika, and cilantro.
The escaldón de gofio is served hot and can be enjoyed alone, as a side dish, or accompanied by other typical Canarian dishes, such as fish, wrinkled potatoes with mojo, or salad.
Chicharrones Palmeros: A Classic of Island Gastronomy
Chicharrones are one of the typical Spanish dishes and from other Latin American countries. There is a Canarian version that is served as a tapa or accompaniment. The Canarian chicharrones are small pieces of fried pork skin sprinkled with gofio. If you like pork accompanied by gofio, this is an exquisite Canarian dish to lick your fingers.
Escacho from La Palma: A Classic among Canarian gofio recipes full of Nutrients and Versatility
One of the oldest Canarian gofio recipes is the Palmero Escacho, a traditional food in Santa Cruz de la Palma and other municipalities on the island. It is an emblematic dish of Canarian cuisine. This ancestral and nutritious recipe is made with gofio pellas, which is roasted and ground millo flour, mixed with garlic, pepper, stewed potatoes, cumin, and a variety of vegetables. The escacho is easy to prepare, versatile in its ingredients, and combines perfectly with fruits and vegetables, allowing it to be adapted to different tastes and preferences.
What is rapadura? A Typical Canary Islands Dessert with a Unique and Traditional Flavor
Originating from La Palma, rapaduras are a Canarian sweet made with emblematic ingredients such as gofio, palm honey, and sugar. With a distinctive conical shape, these sweets are molded and wrapped in yellow or colorless cellophane paper to facilitate handling and consumption.
Although also known in Latin America, in La Palma they add characteristic ingredients of Canarian cuisine, such as Canarian gofio, ground almond, and palm honey, lemon zest, and cinnamon, to give it a unique touch. Furthermore, rapadura has become popular in Tenerife and other Canary Islands, becoming a common dessert at festivals and folk events.
However, variations and additional ingredients such as chocolate, milk, or coconut can be added to enrich its flavor.
Traditionally consumed by Palma workers at breakfast with bread, rapadura is an extremely sweet treat, usually enjoyed in small quantities.
