Fuerteventura
Cuisine
- El Hierro
- La Palma
- La Gomera
- Tenerife
- Gran Canaria
- Fuerteventura
- Lanzarote
- Corralejo Beaches
- Beaches of El Cotillo
- Beaches of Pájara
- Puerto del Rosario
- Beaches of Tuineje
FUERTEVENTURA
Cuisine of Fuerteventura
The volcanic origin of the island, its near-desert vegetation, warm climate, the near absence of trees and despite everything, the beauty of rare landscapes, influences a sober but tasty cuisine. The three typical recipes from the island of Fuerteventura are the "guanchinerfe salad", which is made with onions and hot pepper, the Franciscan soup of chickpeas and egg yolks mashed in a mortar. On the island of Fuerteventura fish is also important, is very typical of fish casserole escaldón gofio, which are incorporated modest molluscs, like limpets, mussels, winkles and snails. Fuerteventura also produces "majorero"(fuerteventuran) cheese and gofio.
Typical recipes from Fuerteventura-Canary Islands
Mojo Majorero
Ingredients: ½ teaspoon of cumin
5 cloves garlic
salt
1 dried red pepper
½ teaspoon paprika
½ cup oil 1 cup vinegar
2 teaspoons water.
Preparation: mash the cumin, add the garlic and salt, then pepper, oil, vinegar and water gradually, stirring until it thickens well. It goes to the soucer and brought to the table. This is juicy and soft, rosy color. It Tricks and serves varieties like the mojo picon, but here is an unusual add breadcrumbs, which we conveniently and previously soaked in oil and crushed in a mortar with the other ingredients.
Roasted tomatoes "Mojo"
Ingredients:2 tomatoes 4 or 5 cloves of garlic cumin Sal cilantro, oil, vinegar, water.
Preparation: Crush the garlic, cumin, salt and cilantro. The tomatoes are roasted, skinned them and pipes are added to the mash, and once all together, oil, vinegar and water. This dip is ideal for fish and canarian "wrinkled potatoes".
