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Fuerteventura Food Culture

Anderson Correa
9 de out. de 2016
3 min de leitura

The famous Canarian "Papas Arrugadas"

Fuerteventura and the rest of the Canary Islands grow some interesting produce that isn’t very common on the mainland of europe. This has influenced the types of cuisine that has evolved as traditional. Apart from their excellent tomatoes, the island’s farms have more recently experimented with tropical fruits like papaya, pineapple, and avocados which grow well in the many hours of sunshine..... Aloe vera plants thrive here and there is a big beauty product industry on the island. Aloe can also be uses as a detoxer in smoothies and to soothe sunburn .You can find it easily around the island.

If you want to taste authentic flavours of Fuerteventura here are the main traditional dishes.

Carne de Cabra – Goats are one of the animals that thrive in dry barren Fuerteventura and they have provided Majorero (natives) of Fuerteventura with milk, cheese and meat for decades. Goat meat in Fuerteventura is slow cooked in the oven in a stew with local vegetables and canarian seasoning. You can find it in most traditional Canarian restaurants at a reasonable price. Its flavour is a bit like lamb.

Queso de Cabra- Fuerteventuran goat cheese has won many international awards. It comes in different varieties, it can be semi hard, hard or soft and fresh. I like the Maxorata brand and especially their pimenta semmi-curado cheese.

Frangollo is a typical Canarian dessert made of milk, cornmeal, lemon, egg, sugar, butter, raisins, cinnamon, and almonds. In some places, instead of milk they use water, depending on family or individual island variants.Until a few years ago, Frangollo was a familiar dessert. Today, it’s not that easy to find in . But you can find it in traditional restaurants in small villages.

Pata asada (roasted leg of pork) is one of the most popular snacks in the bars and restaurants in the Canary Islands. You can order it as tapas, or as a bocadillo de pata asada. You will get it throughout the year, although its origin is the Christmas dish.

Potaje de Berros You may know watercress as an ingredient for salads. On the islands, potaje de berros is a unique Canarian stew you can savour throughout the archipelago; it’s more common in La Gomera and Gran Canaria. It consists of watercress, salted pork ribs, beans, corn, carrot, potato, sweet potato, garlic, cumin, paprika, oil, water and salt.

‘Gofio’ is a product made mainly from corn or wheat that for hundreds of years is typical of the cuisine and food of the Canary Islands, in the Americas and Africa.Its traditional production method has been passed from generation to generation, which has made it possible that today is the most recognised product, within and outside the Canary Islands. To obtain ‘gofio’, initially grains were ground by hand in stone mills subsequently it began to use mills moved by water or wind. Nowadays, it has been incorporated electric mills that grind the grains at high speed, leaving intact consistency and properties. It is made into a thin powder and mixed with milk or water to form a type of porridge. You can use it to thicken soup, as a breakfast cereal with fruits and honey and as a bread or to make cake with.

Mojo Sauce Mojo sauce can be red or green depending on which type of chilli you use. Its used similar to ketchup in the fact that you can have it with any dish you like. The red is hotter than the green . Its origin has African influence as the islands are close to north Africa. Its great with Canarian potatoes, meat, cheese and much more.....

Papas Arrugas

Papas arrugas means wrinkled potatoes . Its new baby potatoes boiled in their skins with sea salt. Local potatoes have a unique flavour due to the volcanic soil that is full of minerals. These potatoes are served as tapas in nearly all restaurants in Fuerteventura and make a satisfying snack.