The island’ s gastronomy is rich in seafood, fish, goat’ s meat and goat’s cheese. The agricultural production is minimal due to its arid land and super sunny climate. The sea is especially generous to the island, some of its fish include La Vieja, wreckfish, sama, morena, salmonete and octopus, that, together with its shelled fish, such as muscles and lapas, offer the most delicious local cuisine. The island’s local fish dishes include casserole with fish and gofio, a mix of cereal based ingredient, la vieja sanchochada with canarian style potatoes, los pejines or las tareas.
The island’s a gastronomical prize winner with it’s goat’s cheese products. Existing since 1996 to date, fresh local goat’ s cheese begins to be recognized for its high quality on an international scale. There are various types of local goat’s cheese, fresh, mild or maturely seasoned with gofio, red pepper spice or olive oil. Goat’s meat dishes include stews or a grilled serving, like for example El Baifo; grilled baby goat. Local gastronomy also includes other meats such as pork, rabbit, hen, often used to make traditional dishes such as Puchero Canario and Rancho.
Gofio also takes a special mention when talking about local island gastronomy traditions. Gofio is still a main local ingredient that has been used in many recipes throughout the centuries. Gofio is a flour mixture made of crushed cereals and salt that gets hand grounded with stone, it was commonly prepared by the aboriginals of the island and its origin is named Bereber. The main cereals in gofio are barley, wheat and sweetcorn. Gofio really is a typical local ingredient that can be included in every meal of the day, starting with breakfast, it is often served with milk, then, as a garnish in lunch or dinner dishes and as a tasty dessert serving, such as Gofio amasado or Rapadura de Gofio.
Potatoes are one of the most common vegetable grown on the island. When the Andina type potato was being transported from America to the European continent, it actually reached the island first and thanks to the island’s geographical isolated position, it has not undergone any changes. The Canarian potato is small sized and has a thin skin, it is served as a main garnish with fish or meat for a numerous amounts of dishes, usually known as Papas arrugadas; Canarian style potatoes, possibly cooked with sea water and served with either red or green mojo sauce.
And like all dinners, we finish off with a dessert, such as almond filled sweets, cheese pudding, plato de leche or el frangollo.