Gran Canaria's cuisine has a Mediterranean feel, but still it´s own with products from the island. The origins of Canarian cuisine is a mixture of customs from the earliest canarian inhabitants, old Castilian settlers and the new European populations. The cuisine of Gran Canaria is also characterized by the simplicity of its food and a great skill in stews. "Wrinkled potatoes", stews, "gofio", fruit desserts ...
In this region the most abundant red grape is the "black list", and in recent years has also been introduced the Negramoll. Also red wine is made in San Mateo, Telde Valsequillo and Teror, where the grapes are the predominant "black list" the Negramoll and tintilla. Gran Canaria has designations of origin"Monte Lentiscal" and "Gran Canaria".
Gran Canaria and the rest of the islands have a strong tradition in liqueurs production. Rums, liqueurs and herbs are still hand produced in Gran Canaria. Honey Rum is a traditional drink of the island, is made with honey, rum, cinnamon sticks and lemon zest..
Ingredients: 1 kg of sliced liver, 1 garlic, 1 green pepper, 2 teaspoons paprika, 2 sprigs parsley, 1 teaspoon cumin powder, 1 cup vinegar, olive oil, oregano and salt to taste.
Elaboración: 1. Mash the garlic, pepper, cumin, parsley and salt. Then add olive oil, vinegar, paprika, oregano and mix it well 2. With the result marinate the liver for 4 to 5 hours. 3. Then put the liver slicesto the pan with the same marinade, oil and placed in an earthenware dish. Cover with the remaining marinade and boil for several minutes. This dish is served with boiled potatoes or "wrinkled canarian potatoes".
Gran Canaria's cuisine is characterized by simple dishes, masterfully in stews, wrinkled potatoes, the stew, "gofio" scalded fruit-based desserts of the island, wines and Distilled drinks are our different culinary and gastronomic heritage.