Cuisine and receipts of Tenerife

Tenerife dishes are characterized by great simplicity with which they are made. The island's gastronomy has been influenced by both African and Latin American until today with a variety of different dishes and sauces

 

 

Mojo(from portuguese Molho(Sauce))

The "mojo" is an essential complement in the canarian table. Generally consists of a spicy sauce made of peppers, garlic, salt, paprika, cumin, cilantro, oil, parsley, water, saffron and tomato between the most common ingredients which makes it a very nice deep souce.

 

The mojos can be classified into two main families, depending on the ingredients used: the Green mojos and the red mojos

The most common mojos on the tables in the Canaries are the green mojos, prepared with green peppers, the mojo cilantro and parsley, common in guachinche and restaurants. The most common red sauces are made of palm pepper (or chilli) and paprika.

 

1 head of peeled garlic.

2 tea cups of vinager(some say of red wine, but I should mention that today the most present wines in the Canary Islands are white wines).

 

½ teaspoons of cumin

1 tablespoon paprika

1 cup of oil

2 or 3 red hot pepper (kind of hot pepper or colorado chilly souce) , Water

 

GOFIO CANARIO

Gofio is a flour made from toasted cereals originating in the Canary Islands which is also consumed in the Dominican Republic, Cuba, Puerto Rico, Venezuela, Uruguay and Argentina. This pre-Hispanic food was consumed by the old canary inhabitants, the Guanches.

 

 

Receipts:

Canarian Pot

Ingredients: 100 grams of spanish ham(chorizo)

400 grams of pork ribs

½ kilo of beef

½ kilo of chickpeas

½ kilo of potatoes

½ kilo of sweet potatoes(batatas)

200 grams of pumpkin

400 grams of green beans

¼ kilo of carrots

1 kilo of couliflower

2 maize

1 bubango (zucchini, marrow)

1 onion,1 garlic, 3 tomatoes, 1 saffron, bay leaves, salt.

In a pot with boiling water add the onion, garlic, tomatoes, salt and bay leaf. When 5 minutes boiling add the beans that you´ve put on soak overnight, thoroughly washed ribs and other meat, together with the chopped pineapple. Then you also add chopped cabbage. Subsequently, you can add the rest of the ingredients. The chickpeas above the rest of the ingredients, and the soup can be served as main course or make a escaldón

 

 

Wrinkled potatoes with mojo picon

Ingredients: 1kg. of small potatoes

1/2 kg. salt

For the mojo picón: 1/2 kg. tomatoes

3 garlic, chilli or red pepper, 1 cup of olive oil, 1 cup vinegar, 1 pinch cumin, salt, pepper

 

Receipt: 1- Wash potatoes well. 2 - Put them on a large saucepan with a lid. 3 - Cover with cold water. 4 - Add the salt. 5 - Cover. 6 - Turn on the fire.

7 - Cook over high heat. 8 - With a sharp knife pich the potatoes 10 minutes later to check if they are cooked. If not, continue a little longer. 9 - When you are done, drain completely without uncovering the pan. 10 - The secret is to keep a hand with the lid open just enough to leave the water and the other pan. 11 - Turn off the heat without removing the pan. Keep the pan covered. Every two or three minutes, stir, turning the pan covered with lid. 12 - After ten minutes, uncover the potatoes, they must be dry, wrinkled and white because of the salt.

 

 

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