Cuisine of the Canary Islands

The Canary Islands cuisine has its roots in many nationalities but is particularly influenced by Spanish, Portuguese and North African dishes.

As the islands have a subtropical climate and consistently warm weather all year, the Canaries have ideal conditions for the cultivation of fruit and vegetables, particularly bananas. One of the largest 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 shipped around the world in huge numbers every year.

The native race of the islands, the Guanchas, 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 eaten hot or cold and sometimes mixed with honey or almonds.

Mojo sauce, probably the most typical Canarian food, is produced in two different types and is used in a large variety of local dishes. They are both made with vinegar, garlic and oil and are then coloured and flavoured with either red or green peppers. The red variety of the sauce compliments potatoes whilst the green variety is delicious with fish.

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.