Gofio has been an essential food in the diet of the Canary Islanders since pre-Hispanic times, although its preparation and consumption have evolved over the centuries. Before the Spanish conquest, the indigenous people of the Canary Islands prepared gofio in a simple way, kneading it with water and salt or adding nuts. To store and transport it, they used a zurrón, a traditional leather bag that kept the gofio fresh over long journeys.
Gofio Today: Between Tradition and Modern Cuisine
Even today, gofio remains a fundamental ingredient in Canarian cuisine and has found new ways to integrate into modern gastronomy. While the traditional methods—mixed with water, milk, or broth—are still widely used, gofio has also inspired innovative recipes such as ice cream, mousse, and other desserts. A common combination is gofio with banana, creating an energy-rich and nutritious mixture. Another traditional way to enjoy it is by kneading it into pellas or pelotas, small dough balls that serve as a bread substitute and accompany different dishes.
One of the most appreciated ways to consume gofio is Gofio Escaldado, where hot broth from stews is used to achieve a smooth and creamy texture. This method, popular throughout the Canary Islands, allows gofio to be enjoyed on its own or with vegetables, enhancing its flavor and making it a comforting dish.
Gofio in La Palma’s Gastronomy
In the traditional restaurants and tascas of La Palma, gofio remains an essential part of the local cuisine. Here, you can try some of the most famous gofio-based dishes, which reflect both the island’s culinary heritage and modern creativity. It continues to be the gastronomic symbol of the Canary Islands, blending tradition and innovation in a truly delicious way.
- 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.
