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The {word 1} of the Canary Islands has many nationalities who have contributed over the years but it is particularly {word 2} by Spanish, Portuguese and North African dishes.
As the islands have a subtropical climate and {word 3} warm weather all year, the Canaries have ideal conditions for the cultivation of fruit and vegetables, particularly bananas. One of the {word 4} industries (after tourism) on the islands is the export of bananas and other exotic fruits such as avocados, mangos, kiwi fruits, and pineapples which are {word 5} around the world in huge numbers every year.
The Guanchas, who are the native race of the islands, created some of the oldest recipes which are still the basis of many local dishes today. One of these is ‘el gofio’, made with wheat flour, barley and either maize or chickpeas all roasted and then mixed with water to form a ball which is {word 6} hot or cold and sometimes mixed with honey or almonds.
Mojo sauce, {word 7} the most typical Canarian food, is produced in two different types and is used in a {word 8} of local dishes. Vinegar, garlic and oil are ingredients of both types which are then flavoured and coloured with either green or red peppers. The green variety is delicious with fish whilst the red variety of the sauce compliments potato dishes.
Las Papas Arrugadas is a typical Canarian dish which is made by simply boiling potatoes in their jackets and serving with one of the mojo sauces. .
Written by Mark Buckingham for Rentaccomspain.com. Rent or buy your perfect Spanish retreat direct from the owner.
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