The Palmero “potaje de trigo” is a typical soup from the Canary Islands that emerged from the fusion of various cultures that once coexisted in the region, such as the indigenous, Portuguese, Castilian, and Moorish. Much like other Canarian soups, this dish was born out of the necessity to make use of available ingredients in times of scarcity.
Experience the genuine taste of the Canary Islands with this delicious potaje de trigo soup
Wheat is one of the primary grains in the Canarian diet and has been used since the first inhabitants arrived on the island, so, it’s part of the island’s history. Along with maize, another pivotal grain in the archipelago, vegetables, potatoes, and sometimes meat are utilized to prepare this “potaje.”
To enrich the potaje’s flavor, one might add pork ribs or beef, though these can be omitted. However, incorporating vegetables is crucial as they’re the primary components of the dish. Cabbage, chickpeas, carrots, and green beans are some of the veggies used, often accompanied by sweet potato or regular potato and corn kernels.
This soup bears similarities to the “puchero” in both the cooking method and ingredients, but the key distinction is the wheat. It’s added whole and typically soaked from the day before, rather than being ground as in gofio. Wheat and cabbage stand out as the central ingredients in this Canarian dish.
In summary, the Palmero wheat potaje is a traditional Canarian soup that employs regional staple ingredients and results from the amalgamation of several cultures. It’s a straightforward yet scrumptious soup, uniquely featuring wheat and cabbage as its primary elements.
