Canary Island local dishes

By: lizzie

The Canary Islands {word 1} has its roots in many nationalities but is particularly {word 2} by Spanish, Portuguese and North African dishes.

As the islands have a subtropical climate and {word 3} warm weather all year, the Canaries have ideal conditions for the cultivation of fruit and vegetables, particularly bananas. One of the {word 4} industries (after tourism) on the islands is the export of bananas and other exotic fruits such as avocados, mangos, kiwi fruits, and pineapples which are {word 5} around the world in huge numbers every year.

The native race of the islands, the Guanchas, created some of the oldest recipes which are still the basis of many local dishes today. One of these is ‘el gofio’, made with wheat flour, barley and either maize or chickpeas all roasted and then mixed with water to form a ball which is {word 6} hot or cold and sometimes mixed with honey or almonds.

Mojo sauce, {word 7} the most typical Canarian food, is produced in two different types and is used in a {word 8} of local dishes. They are both made with garlic, vinegar and oil and are coloured and flavoured with either red or green peppers. The red variety of the sauce compliments potatoes whilst the green variety is delicious with fish.

Las Papas Arrugadas is a typical Canarian dish made by simply boiling potatoes in their jackets and serving with one of the mojo sauces. .

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Written by Mark Buckingham for Rentaccomspain.com. Rent or buy your perfect Spanish retreat direct from the owner.
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