The status of a earthly paradise goes back a long way for the Canary Islands, since, in Ancient Greece, this archipelago was already known as the Fortunate Islands. Mild temperatures all year round, beaches to suit every taste, volcanic landscapes unique in the world… the Greeks certainly had plenty of reasons.
In Tenerife, the largest and most populous of the Canary Islands, the so benevolent climate makes it possible to cultivate practically anything, especially in the northern area, where the most fertile lands are located. Here you have several keys to not miss the best of Tenerife’s pantry, that which makes Tenerife’s traditional food a showcase of unique flavors.
Gofio
This is one of the most traditional foods in the Canary Islands. It is a toasted cereal flour (maize, wheat, barley) that is incredibly versatile. Thus, it appears in the Canary cookbook in various formats: it can be eaten at **breakfast** mixed with milk, added to stews to turn them into a kind of pasta, scalded with fish, mixed with bananas for an afternoon snack, and in the form of desserts, such as the gofio mousse or gofio-based cakes.
Its origin predates the arrival of the Castilian conquerors, and it began being made with barley. The maize – now predominant – was introduced centuries later after the discovery of America. Although statistics reflect and forecast a decline in consumption, there are still gofio mills and gofio remains easy to find.
