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Food of the Canaries
by: sas_liz The Canary Islands {word 1} has its roots in many nationalities but is particularly {word 2} by Spanish, Portuguese and North African dishes. The subtropical climate of the islands and the {word 3} warm weather all year create the ideal conditions in the Canaries for the cultivation of all types 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 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 {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 red variety of the sauce compliments potatoes whilst the green variety is delicious with fish. Las Papas Arrugadas is a typical Canarian dish made by simply boiling potatoes in their jackets and serving with one of the mojo sauces. . About the Author
Written by Mark Buckingham for Rentaccomspain.com. Rent or buy your perfect Spanish retreat direct from the owner. Rating: Not yet rated CommentsNo comments posted.Add CommentYou do not have permission to comment. If you log in, you may be able to comment. |