The gofio, more than a food, a symbol of Canarian identity

Impossible to miss the gofio when one is interested in the culture of the Canary Islands! When I moved to Tenerife to open my bed and breakfast Un Jardin al Mar, I discovered this simple and nourishing food, inherited from the aboriginal Guanches people and still very present in the local cuisine.

What is the gofio?

Gofio is a roasted cereal flour (often corn or wheat, sometimes barley or several cereals mixed together), ground in the traditional way. Unlike conventional flours, the grains are roasted before being ground, which gives the gofio a typical, slightly smoky flavour and fine texture.

It is rich in fiber, vitamins and minerals and has long been a staple food in Canarian households, especially during periods of shortage or post-war.

A still artisanal manufacturing

In some areas of the island, such as La Orotava or Icod de los Vinos, one can still visit traditional mills where gofio is produced on site. The grains are first cleaned, then slowly grilled in large cauldrons, before being ground on stone millstones. This ancestral process has remained almost unchanged for centuries.

Two Canarian recipes based on gofio

1. Gofio escaldado (or escaldón of gofio)

This is one of the most traditional ways to taste gofio.

It is a savory mash, a rustic dish, comforting, often served as an appetizer or eaten with bread or pieces of fresh cheese.

It can be found very easily in Canary cuisine restaurants.

🥄Ingredients (for 4 people):

• 150 g gofio (corn or wheat)

• 500 ml of broth (fish or meat)

• 1 chopped onion

• Olive oil, salt

• (optional) Garlic, parsley, bell pepper, cilantro, etc.

👩‍🍳 Preparation :

1. Brown the onion in a little olive oil.

2. Heat the broth.

3. Pour the gofio into a bowl, then gradually add the hot broth while stirring.

4. Add the onions and seasonings.

5. Serve warm, accompanied by a red or green mojo (traditional Canarian sauce, see other post)

2. Gofio mousse

It is a creamy dessert, slightly sweet and delicately perfumed with gofio, often served in the "guachinches" of Tenerife or during local festivals.

🥄 Ingredients (for 4 to 6 people):

• 200 ml of cold full cream liquid

• 200 g of sweetened condensed milk

• 4 tablespoons of gofio

• (optional) a drizzle of honey or palm syrup

👩‍🍳 Preparation:

1. Whip the liquid cream into firm whipped cream (it must be very cold).

2. In another bowl, gently mix the sweetened condensed milk with the gofio until a homogeneous texture is obtained.

3. Gently incorporate the whipped cream into this mixture using a spatula.

4. Pour into ramekins or verrines and refrigerate for at least 3 hours.

5. At the moment of serving, add a drizzle of honey or a pinch of gofio as a decoration (optional).

You can also flavor the mousse with a little lemon or orange zest or even add some dried fruit chips.

In Tenerife, gofio is sold in all supermarkets. I mainly use it in cakes or pancakes, usually mixed with a "classic" flour (for a more "light" result because it’s very nourishing!) and I really appreciate its nutty taste... I also just tested it in a béchamel as a flour replacement and it’s very interesting! 💗

More information about Canarian gastronomy and the "guachinches" : Flavors of Tenerife: between land, sea and traditions