Page 543 - (DK Eyewitness) Travel Guide - Spain

THE C ANAR Y ISLANDS  541

The Flavours of the Canary Islands

The exotic fruits and vegetables that grow in the subtropical climate
of the Canaries, along with the unusual fish that are caught in local
waters, have led to a cuisine very different from that of the
Iberian Peninsula. From the original inhabitants, the Guanche,
culinary traditions survive in local staples like gofio (maize
meal). Over the centuries, Spanish, Portuguese and North
African influences have been incorporated into the local cuisine,
but the underlying theme is always one of simplicity and a reliance Maize (corn)
on ultra-fresh local produce. All kinds of unusual delicacies are
available, from sweet-fleshed parrotfish to succulent tropical fruits.

are usually fried, baked in a salt the islands being bananas).
crust or dried in the sun. Exotic vegetables thrive, too,
Meats include standard as well as potatoes and toma­
Iberian favourites like pork, kid toes, which were introduced
and beef, but they are often here 500 years ago from the
prepared according to ancient newly discovered Americas.
Guanche traditions. The islands boast varieties of
potato unknown elsewhere,
and these feature in the local
Fruit and Vegetables
favourite papas arrugadas
The mild, stable Canarian (“wrinkly potatoes”), which
climate is perfect for growing are made by boiling potatoes
luscious tropical fruits in their skins in very salty
Fish straight from the ocean, being dried (the most famous crop of water – sometimes seawater.
in the sun to preserve them
Seafood and Meat Dates Bananas Pineapple Papayas
The Canaries offer an incred ible (paw paw)
array of seafood, with varieties
unknown on the Spanish
mainland. Delicacies like lapas
(limpets) are around only for
a few months during the
summer, and are usually served
simply grilled (a la plancha).
Other unusual varieties include
wreckfish, damselfish, dentex Mangoes
and parrotfish. These, along Guavas
with more common varieties, Mouthwatering fresh fruits from the Canary Islands
Canarian Dishes and Specialities
The Greeks named the Canaries “the fortunate
islands”, and they are certainly blessed in terms
of the freshness and abundance of the local
produce. What ever you choose to eat, you
can be sure of encoutering a bowl of the
ubiquitous mojo sauce. This aromatic
Canarian creation accompanies almost
every dish, and appears in countless
Almonds versions: the main ones are red picón, which
is spiced up with pepper and paprika, and green
verde, with parsley and coriander. The Canarian staple, gofio (roasted
maize meal), is served for breakfast and used in local dishes such Sopa de pescados tinerfeña
as gofio de almendras, a rich almond dessert. The islands are also This Tenerife fish soup of sea
known for delicious pastries like the honey­drizzled bienmesabes bass and potatoes is scented
(meaning “tastes good to me”) and traditional cheeses. with saffron and cumin.

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