Spanish
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The location of the Canary Islands off the
west coast of Africa and the warm sea currents give the islands
a sub tropical climate. Both the fruit and vegetables that are
cultivated, and the fish caught in the coastal waters of the
Canary Islands are found nowhere else in Spain. The islands
most important product, after tourism, is the banana. Away from
the beaches, the landscape is dominated by extensive banana
plantations. The variety grown in the canaries is the dwarf
banana, brought to the Canaries in the mid nineteenth century
from Asia. The fruit is smaller, sweeter, and has a more intense
flavour than the varieties produced in Latin America and the
Caribbean. The banana plant fruits only once, but a cluster
of fruit can weigh up to 40 kilograms. High production costs
in the Canaries means that the local produce struggles to compete
with imports from the Americas. If the European Union is forced
to remove protective tariffs, large scale banana production
may disappear within decades. In recent years local farmers
have however begun to diversify into other crops. These include
the exotic fruits avocado, mango, papaya, kiwi, passionfriut
and pineapple. Many have found their way into the local cuisine
such as stuffed avocados or the use of papaya in salads. A permanently
warm climate means that other crops like tomatoes can supply
the European market during the winter months. Vegetables also
abound, and the Canary Islands is where many of the newly discovered
crops from the Americas were first planted in Europe. Aside
from the produce found on the mainland, sugar cane is cultivated,
and exotic vegetables like chayote, a pear shaped vegetable
that tastes like a marrow is grown.
Mojo verde
Canary Islands cuisine reflects Spanish, Portuguese,
and North African influence as well as its role as a staging post
to the Americas. Puchero canario is a hearty stew made from pumpkin,
cabbage, sweet potatoes, pork and beef. Similar to the well known
cocido madrilleno, the broth is drained off and eaten as a first
course, followed by a second course of meat and vegetables. One
of the most simple local dishes is papas arrugadas (wrinkled potatoes).
This is made by boiling potatoes in salted water until tender.
The potatoes are drained off and returned to the pan to leave
a layer of salt when the water evaporates. Papas arrugadas are
often served as an accompaniment to other dishes. Another popular
accompaniment is mojo, the local sauce. The most common types
are mojo picon, made from peppers and chilies and mojo verde,
made with coriander.
Gofio
Prior to the arrival of European settlers
in the fourteenth century, the native inhabitants, known as guanches,
lived on a staple diet
known as gofio. Gofio is made by grinding down toasted cereals
which is then kneaded with water. It can be eaten either hot or
cold, and is still used today as the basis for many local dishes.
Gofio is used in soups, in savory dishes like gofio with tomato
and for deserts such as gofio with honey and almonds. The ever
changing currents in the coastal waters ensure a varied and bountiful
supply of fresh fish. During the winter months the tuna migrate
to the warm currents of the Canary Islands. Sea bass, swordfish,
octopus are found as well as exotic species like parrot fish,
alfonsino and the ferocious looking moray. Limpets, a mollusc
found clinging to rocks, is a local delicacy often served with
mojo. Pejines, small fish dried in the sun, and then grilled,
is a popular tapa. Most fish is cooked pan fried (a la plancha)
and served
Bienmesabe
The busiest time for tourism in the Canary
Islands is in December and January, and a traditional Christmas
treat is truchas de navidad a sweet potato filled fried pastry.
Almond groves are abundant in La Palma, and is where almendrados,
a almond based cookie is made. Almonds are also the base for the
popular puree, bienmesabe, made with egg yolk and cinnamon, which
translates literally as tastes good to me. Majorero is a quality
goat cheese made in Fuerteventura and goat cheese is also found
in La Palma (queso Palmero) and El Hierro (queso Herreno). Sugar
cane is cultivated in La Gomera and is used in the production
of high quality rum, both white and barrel aged dark rum, and
for the desert miel de cana, a popular palm syrup.
Canary Islands Food Links: Tenerife
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