Would you like to cook your own typical Canarias meals? Enter this post and follow our top 5 typical Canarian foods step by step. Discover them!
Índice
Typical Canarian meals allow us to savor the best products from these islands. We are going to learn more about the typical dishes of the Canary Islands and their preparations.
Traditional recipes from the Canary Islands
Wrinkled Potatoes with Mojo Picón
Ingredients:
1 kg of small potatoes
Coarse salt
For the mojo picón: 5-6 cloves of garlic, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 red pepper, 100 ml of olive oil, 50 ml of vinegar, Salt to taste, 1 chilli pepper (optional)
Wash the potatoes without removing the skin, place them in a large saucepan, cover them with water and add coarse salt. Cook the potatoes until they are tender and the water has evaporated, leaving a thin layer of salt on the potatoes.
To make the mojo picón, peel the garlic and place them in a mortar with the cumin and salt. Crush until you get a paste.
Add the paprika and chilli (if you want it to be spicy) and mix well.
Add the olive oil and vinegar slowly while mixing to emulsify the sauce.
Serve the wrinkled potatoes with the mojo picón on the side.
Rabbit in Salmorejo Canario
Ingredients:
1 rabbit
For the marinade: 5 garlic cloves, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 sprig of thyme, 1 bay leaf, 1 chilli pepper, 100 ml of white wine, Olive oil, Salt and pepper
Chop the rabbit and season it with salt and pepper.
Prepare the marinade by crushing the garlic, cumin, paprika, thyme, bay leaf and chilli in a mortar until you get a paste. Add the white wine and a drizzle of olive oil.
Place the rabbit in a bowl and cover it with the marinade. Let it marinate in the fridge for at least 4 hours, although ideally overnight.
After the marinating time has elapsed, heat a little oil in a frying pan and brown the rabbit on all sides. Add the marinade and let it simmer for 40-50 minutes.
Serve the rabbit with some wrinkled potatoes and enjoy this typical Canarian dish.
Bienmesabe Canario
Ingredients:
6 egg yolks
200g of sugar
200 g ground almonds
The zest of a lemon
1 cinnamon stick
500 ml of water
In a saucepan, add the water, sugar, cinnamon and lemon zest. Bring to a boil and let it cook for about 10-15 minutes.
Add the ground almonds and mix well. Cook over low heat for 5-10 more minutes, stirring constantly.
In a separate bowl, beat the egg yolks. Add a little of the hot mixture to the yolks, whisking constantly to prevent them from cooking, this is called tempering the yolks.
Pour the warm egg yolks into the saucepan and cook over low heat, stirring constantly, until the mixture thickens.
Remove from the fire and let cool. It can be served as a dessert on its own, or as a filling for pies and pies.
Watercress soup
Ingredients:
1 bunch of watercress
2 large potatoes
1 sweet potato
1 onion
2 garlic cloves
100 g of pinto beans
1 piece of salted pork rib
1 sausage
1 red bell pepper
Olive oil, salt and pepper
Leave the beans to soak the night before.
The next day, in a large pot, add the beans, the potatoes and the sweet potato cut into pieces, the onion and the chopped garlic, the pork rib and the chorizo. Cover with water and bring to a boil.
Reduce the heat and let it simmer for about 30-40 minutes.
Add the watercress and the red bell pepper cut into strips, and cook for another 15-20 minutes, until the watercress is tender.
Adjust the flavor with salt and pepper, and serve hot.
Grilled Cheese with Mojo
Ingredients:
1 block of semi-cured Canarian cheese (such as goat cheese)
Red or green mojo (like the one we described in the previous recipes)
Preheat the oven to 200 degrees.
Cut the cheese into slices about 1 cm thick.
Place the cheese slices on a baking tray lined with parchment paper.
Bake the cheese for about 10-15 minutes, or until golden and bubbly.
Serve the grilled cheese hot, topped with mojo to taste. This dish is often served with bread spreads.
Canarian Sancocho
Ingredients:
500g of salted grouper (can be substituted by any other salty white fish)
2 sweet potatoes
2 potatoes
Gofio, to make gofio pella (optional)
red or green mojo
Desalt the fish by soaking it in cold water for 24-48 hours, changing the water every 8-12 hours.
Place the desalted fish in a large pot, cover with water, and bring to a boil. Reduce the heat and let it cook for 20 minutes.
Add the sweet potatoes and potatoes to the pot and cook until tender.
If you want to make the gofio pella, mix gofio with a little of the cooking broth to form a dough. Shape the dough into a ball or disk.
Serve the fish with the sweet potatoes and potatoes, accompanied by mojo and gofio pella.
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