The gofio from time immemorial has been part of the food of the canaries. It is a natural food, healthy, full of nutritive properties and beneficial for our organism, in addition to being extremely complete. For example, it is rich in fiber, vitamins, minerals, ideal to consume it in all stages of life, especially in the growing stage of the smallest in the house.

And how can we consume it to enjoy all its benefits and properties? Very simple: in the Canary Islands it is common to take it with milk at breakfast or at dinner. But as it could not be less, it is also possible to add it to the puree or to the stew.

There is also a wide variety of delicious recipes typical of the Canary Islands gastronomy in which the Gofio is a fundamental protagonist.

On this occasion we give you precisely three recipes to taste the gofio: in scaldón, in pella or kneaded with bananas.

Scald of gofio or gofio escaldado of fish

The scald of gofio is prepared by mixing the gofio with some liquid that can be water, or the fish stock, or of the stew or of a stew. It is mixed and with the help of a spoon we are stirring so that they are well integrated.

The scald is of a rather weak texture. In this case, for example, we will prepare it with fish stock. To prepare the scald first we must have prepared a fish stock.

Ingredients:

• 150 grams of gofio of millo or of wheat.
• A glass of fish broth.
• 3 garlic cloves without skin and minced.
• Extra virgin olive oil, soft.
• A few leaves of peppermint.

Elaboration:

1. In a bowl or bowl we put the gofio. Add the broth and stir with the spoon to mix well. It should stay limp, creamy.
2. In a frying pan we put a little oil to warm up to gild the garlic cloves. Once golden brown we throw them over the gofio.
3. Remove the gofio so that it mixes well the flavor of the garlic. Add some peppermint leaves and mix again.

We put the scaldón in a clean cup or bowl and we put a few leaves of peppermint to decorate.

Scald of gofio of stew or puchero

In this recipe the scald of gofio can do either with a cup of soup broth that we would have made that day or with a cup of stew. Of both forms it is very rich.

Ingredients:

• 150 grams of gofio of wheat or millo.
• A cup of the soup broth, or stewed broth.
• 3 garlic cloves without skin and minced.

Elaboration:

1. Put the gofio in a bowl, and add the hot broth. Remove well with a spoon. It should have a creamy consistency.
2. Then in a pan put a little oil to heat. When hot, brown the garlic. Turn off the heat and pour the garlic over the gofio. We remove to mix well.

We will accompany the plate of stew or the puchero with the scaldón of gofio.

Gofio peel

You may find the name pella curious. As a piece of gofio we call the Canary Islands the way we give the gofio with our hands when we knead it.

Form small balls and then somewhat elongated, or also as an elongated loaf that is then cut into wheels.

Ingredients:

• 200 grams of millet or wheat gofio.
• A glass of water to knead.
• One tablespoon of virgin olive oil, smooth.
• A pinch of salt.

Elaboration:

1. In a bowl or bowl we put the gofio. Add the water, the salt, the oil and stir with a spoon to mix well. Then we leave the spoon and kneading with our hands.
2. The consistency should be somewhat harder than in the scald, as if it were plasticine. Let us form the individual pellets or give them an elongated form of bread and cut them into wheels.

Gourd kneaded with bananas

The gofio kneaded or escachado with bananas as here in the Islands we call it, it is very rich and as snack is ideal, it constitutes a very nutritious snack to offer to the little ones.

Ingredients:

• 100 grams of gofio.
• A ripe banana.

Elaboration:

1. In a cup we put the gofio.
2. Remove the skin from the banana and crush it with a fork, until mashed.
3. We put the banana with the gofio and we mix it with a spoon all good.

Did you like these typical recipes? They are really easy to make, and you will take part of the gastronomy characteristic of the wonderful Canary Islands to your kitchen.