Gofio in Fuerteventura

Gofio in Fuerteventura is an ancient specialty, one of the island’s flavors that best reflects its ancient culinary tradition.

Gofio is a food that, throughout history, has become a symbol of Canarian culture and it is impossible to separate gofio from the local people.

The importance of gofio has been known since the times of the Guanches and its presence in today’s dishes is fundamental.

It is a flour made from toasted cereals, mainly corn or wheat, and every visitor should try it during a trip to Fuerteventura.

There are still mills in Fuerteventura that continue to produce gofio from corn, millet, wheat, barley, rye, oats, rice, but also chickpeas, soybeans, and broad beans.

Its high nutritional value made it essential for survival during times of famine in the archipelago. 

This humble food was fundamental in the diet of the Canarian aborigines , who mixed it with honey and goat’s milk.

What is gofio?

Gofio , an ancient specialty of Fuerteventura, is a flour and a mixture of cereals in varying proportions, which are toasted before being ground.

In the past, when bread was a luxury and only eaten on special occasions, gofio was a staple of every meal.

Gofio mixed with milk was served for breakfast, mixed with fish or meat and vegetable broth, it provided the basis for the main meal of the day.

There are a thousand ways to introduce gofio into the kitchen, from sweet to savory dishes, this food is the star ingredient in delicious local recipes.

It is widely used in traditional Canarian cuisine to thicken soups and to flavor stews.

Properties of gofio

Despite the evolution of the manufacturing process over time, gofio in Fuerteventura has continued to conquer the kitchens and hearts of all diners thanks to its properties.

This local product of the Canary Islands is rich in minerals, as it retains all the typical nutrients of the cereal: it contains potassium, calcium, magnesium, zinc, and iron.

Besides its delicious taste, gofio in Fuerteventura is rich in proteins and carbohydrates, but low in fat, in short, it has remarkable health properties such as:

• strengthen the muscles
• improve intestinal transit 
• promote a sense of satiety
• regulate the optimal functioning of the organism

Gofio can be roasted to varying degrees, depending on the preferences of those who produce it and those who consume it, resulting in a unique and typical Canarian experience.

Equally noteworthy is the traditional character of gofio in Fuerteventura, made with windmills and later electric ones.

In this way, the stones already used by the Aborigines to produce gofio in rural areas continued to be used.

A very strong bond between the Canary Islands and South America

Gofio , an ancient specialty of Fuerteventura, is a food that more than any other testifies to the strong bond between the Canarians and South America.

In fact, gofio has also spread to Chile, Argentina, the Dominican Republic, Cuba, Venezuela and Puerto Rico.

It is said that it was the Canarians who brought gofio to South America.

During the civil war, these large ships full of cereals used to make gofio arrived from South America after long hours of travel.

Gofio has become a widely used product of Fuerteventura’s cuisin and the gastronomy of the Canary Island.

How to enjoy gofio?

Of all of them, the most important is the gofio escaldado , which is obtained from boiled fish broth mixed with this flour from the Canary Islands. 

It is a soup made from vegetables, meat or fish, seasoned with onion, garlic, potatoes and mojo (a spicy sauce made from coriander, basil and chili pepper).

Gofio is added to this mixture to give it more consistency.

The result is a tasty cream with a hummus-like consistency, to be eaten as an appetizer or side dish for dishes known as “las papas arrugadas”.

Another very popular dish is gofio amasado , a kind of cylindrical bread made from gofio, mixed with water, salt, sugar and oil.

Everything is cut into slices to accompany dishes of all kinds. 

Paella dulce de gofio is one of the most popular and tasty recipes in all the cities and villages of Fuerteventura.

The gofio is mixed with water, salt, sugar and oil and kneaded, creating a ball.

Honey, almonds, walnuts and dried figs are usually added, turning it into a dessert.

In short, gofio can be enjoyed in Fuerteventura in various forms, and it is widely used by children as a simple, light, and easy-to-digest dish.

Gofio has many uses, including in ice cream, liqueurs, and mousses.

Perhaps it is because of their freshness that this recipe remains a favourite not only among Canarians, but also among tourists.