The Canary Islands might be best known for their beautiful beaches and crystal-clear waters. However, there is a strong history of delicious cuisine on the islands too. The islands’ unique history and geography have resulted in a culinary tradition that is both diverse and flavourful.
The cuisine of the Canary Islands is a reflection of the islands’ unique history and geography. From papas arrugadas to bienmesabe, the dishes of the Canarian table are delicious and satisfying.
We have listed just 5 of many different Canarian dishes that are sure to you leave you satisfied after breakfast, lunch or dinner.
Papas Arrugadas
Papas arrugadas, also called just papas means “wrinkled potatoes,” and are a staple of Canarian cuisine. The dish is made by boiling small, salted potatoes in their skins until they are tender and wrinkled. The potatoes are typically served with a spicy sauce called mojo, which comes in two varieties: mojo rojo (red) and mojo verde (green). The sauce is made with garlic, olive oil, vinegar, and hot peppers, and adds a delicious kick to the dish.
Gofio
Gofia – traditional Canarian flour
Gofio is a traditional Canarian flour made from roasted grains, such as wheat or maize rich in essential vitamins, fibre and proteins. It has been a staple of the Canarian diet for centuries and is used in various dishes, from bread to desserts. Gofio can be eaten as a porridge or mixed with water and honey to make a sweet treat. It is also used to thicken stews and soups.
Conejo en Salmorejo
Conejo en salmorejo is a hearty rabbit stew that is a favourite on the islands. The rabbit is marinated in a mixture of garlic, vinegar, paprika, and other spices before being simmered in a tomato-based sauce. The result is a flavourful and tender meat that is perfect for a cool evening.
Bienmesabe
Bienmesabe is a sweet dessert that is popular throughout the Canary Islands. The name translates to “tastes good to me,” and it certainly lives up to its name. The dessert made locally on the island of Gran Canaria mostly in the city of Tejeda where almond trees are in abundance, is made from ground almonds, sugar, egg yolks, and lemon zest, which are cooked together to form a creamy, custard-like mixture. It is typically served cold and is a refreshing end to any meal.
Ropa Vieja
Ropa Vieja
Ropa vieja, which translates to “old clothes,” is a dish that originates in the Spanish colonies of the Caribbean and has nothing to do with old clothes. It is made by simmering shredded beef in a tomato-based sauce with onions, peppers, and other vegetables.
The result is a savoury and satisfying stew that is often served with rice and beans.
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