The gastronomy of Gran Canaria combines the power of aboriginals with traditional Spanish recipes influenced by Latin American and African cuisines. It is characterized by simple dishes and based on a range of quality local products like vegetables, fruits and fish.
One of the most popular dishes is small boiled potatoes with mojo sauce and gofio. Which is a toasted corn, wheat or rye flour used to thicken soups or stews. It can also be used in desserts. Wines and cheeses of the island are also very popular. As well as other typical dishes such as Sancocho or Ropa Vieja, desserts like Bienmesabe and spirits as Ron Miel.
Papas arrugadas con mojo (Small Potatoes Boiled in Their Jackets with Mojo sauce) are one of the best known dishes of the Canary Islands, to do it is used a local potato that boils without peeling and adding a lot of salt, if possible sea salt. Once boiled removes the excess water left by a salt crust on the potato. In some places they continue to prepare it with sea water, as it was done in antiquity. It is always accompanied by red mojo or green mojo although the most characteristic is red that are usually spicy because of its content in pepper.
La ropa vieja is a typical dish of the Island of Gran Canaria but depending on the area the recipe may vary. The origin of this dish is the use of “Puchero” leftovers, the basic ingredients are chickpeas, potatoes, pork or beef, chicken or chicken, tomato, onion, pepper, garlic, thyme, bay leaf, saffron, parsley, black pepper, paprika and salt.
El Sancocho is a typical dish prepared with a base of salted fish that is used to be cherne or sama to which are added cooked potatoes or “sancochadas” and sweet potato, all sprinkled with red mojo or green mojo. It is accustomed to accompany with the gofio pellet that can be prepared with the own water of the surplus fish kneaded with gofio. It is a festive dish that traditionally prepared on Good Friday to avoid eating meat although at present it is more related to family gatherings.
Gofio is toasted flour of wheat or corn and to prepare it blanched it is necessary to mix it in a hot broth that is usually of vegetables. This mixture has to reach a waiting consistency, something like a pudding. Once mixed it is served in a bowl with herb (peppermint) and a few pieces of red onion. In some places almonds or other nuts are added.
Fish soup is a very common dish in the Canary Islands although the recipe varies between different islands and even within the same island. The most common fish species for fish soup are grouper fish, “sama” and “cherne” and are usually accompanied with a scalded gofio. Also add potatoes, ripe tomatoes, peppers and onions.
The Canarian Bienmesabe is a typical product of the Canarian recipe and is produced in the town of Tejeda, Gran Canaria. The base is the almond, the egg, the sugar and the grated lemon and is rather thick texture. It is also very typical to prepare it in ice cream.
You can find these products in the restaurants of Agaete and of course in the tapas bars of Agaete, if you prefer to cook yourself you can find them in most of the supermarkets in Agaete.