The cuisine of Canary Islands

It is combines traditional Spanish recipes with african and latin-american influences. We find here an incredible variety of recipes, not at least for the great offer of nature, with excellent fish, fruits and vegetables.

A very simple and well-known recipe is Papas Arrugadas, potatoes boilt in salt-water without peeling them and served with Mojo, a hot sauce of oil, garlic, chili-peppers and paprika. Each chef de cuisine keeps in secret jalously the detailed recipe of his Mojo. Those sauces are indispensable components of many other typical dishes as well, for instance of the famous Mojo Cochino, a ragout of pork.

If you like fish, you will feel in paradise on those islands. Among the most typical regional recipes are Caldereta and Sancocho Canario, salted fish in a Mojo sauce. You will find a wide variety of international recipes of fish and sea-food, too.

Among vegetarian dishes Potaje de Berros, a hot-pot of chick-peas, is perhaps best known. Gofio is a sort of bread, prepared after a very old Guanche recipe. It is typically served with Morcillas Dulces, "sweet blood sausage" which is prepared with grapes, raisins and almonds. Several of the islands have a typical cheese-speciality of their own, best known are the smoked cheese of La Palma and Flor de Guía of Gran Canaria.

Exotic fruits are the base of several excellent desserts and sweets. Platanos Fritos, fried bananas, are in great demand.

Among the islands' wines you should try the Malvasía from Lanzarote and the red-wines of Hierro, La Palma and Taraconte in Tenerife. Another of the islands' alcoholic specialities is Honey-Rum.