Gofio escaldado recipe, the Canarian accompaniment that comes from the Guanches

The recipe for gofio escaldado is typical of the Canary Islands. Gofio is the name given to a variety of flour that is made from toasted cereals, mainly corn (millo). This food has a lot of history in the Canary Islands, as it was consumed by the Guanches, the indigenous people who inhabited the island since pre-Hispanic times. In fact, since 2014 Gofio Canario has been recognised as a geographical indication with a protected designation of origin.

In this case, the gofio mixed with fish stock results in the well-known gofio escaldado; a recipe that is served as an accompaniment or appetizer. It is usually served with chopped onions (which are used as spoons to eat it) and accompanied by the typical papas arrugadas con mojo picón. An ideal menu to explore the Canarian cuisine.

Ingredients for the gofio escaldado recipe:

  • 200 g of gofio de millo (toasted corn flour)
  • 900 ml fish stock or fumet
  • 1 sprig of peppermint
  • A quarter of red onion

How to make gofio escaldado:

  1. Put the fish stock or fumet in a saucepan to cook and, when it boils, turn off the heat. Then, add the sprig of peppermint and leave it in the broth for two minutes so that it acquires flavour. Do not forget to remove it afterwards.
  2. In a bowl, add the gofio (toasted corn flour) and, gradually, add the fish stock; stirring constantly so that no lumps are formed. The gofio escaldado has to be dense, so you can add more gofio if you need it.
  3. When your gofio escaldado is ready, serve it in a bowl and decorate it with chopped onions and a couple of peppermint leaves.

You can use any kind of broth (vegetable, chicken, meat, fish, etc.) and any kind of gofio (wheat, corn, barley, spelt, legumes, etc.) for the recipe; so it is a dish that you can adapt to your taste.

 


About the author

Other news of interest
Murcian zarangollo is a vegetable and egg scramble dish of courgette (zucchini), onion and, in Más información
For cold winter days, recipes for broths and stews provide us with what we need Más información
Arroz a la cubana is not 100% Cuban, we know that. Even so, its inspiration Más información
Flores manchegas, flores fritas, florones, floretas, hojuelas, flores de carnavales... There are many names for Más información
Born in the Rialto bakery in Oviedo under the shadow of the cathedral, their origin Más información