Canarian cuisine

Its main features are the freshness, variety, simplicity, and richness of its ingredients (which may be a result of the long geographical isolation the islands suffered), the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world.

Mojo (pronounced mO-ho) is a sauce served with many dishes, which is made mainly of oil, garlic, vinegar, salt, red pepper, thyme, cumin, coriander and several other spices.

This recipe is the base of the mojos of Latin America, especially Cuba, Dominican Republic, Puerto Rico, and Venezuela, due to heavy Canarian emigration, and have also influenced the cuisines of the non-Hispanic Caribbean islands.

One very typical Canarian product is gofio, a flour created by grinding roasted sweetcorn, which used to be the staple food for the local population for centuries.

For instance, it can be mixed with warm milk to be drunk in the morning, as well as made into a dough-like food called pella that can be eaten alongside meals.

[3] Frangollo is a mix of corn flour, sugar, almonds and raisins, while truchas are pastries (filled with sweet potato paste or cabell d'angel, for instance) that are prepared at Christmastime.