Best season to travel to Canary Islands


This milled grain resembling wholegrain flour can be mixed with anything from water to broth, oil, and even honey—depending on what you want to obtain—a soup, a porridge, or a dessert

Best time: November–March


The flour made of ground corn and wheat, which sometimes also includes other cereals, is a staple ingredient in the Canarian cuisine. The most famous dish is gofio escaldado which is a thick porridge with fish soup typically served with a few mint leaves and a few slices of red onion. Another famous dish is gofio mixed with water and a little oil—it's called pello de gofio. Gofio is mashed with bananas and honey for a breakfast, added to milk, and coffee. Gofio makes for hot stews, as well as sweet desserts. Until the last century it used to be a purely Canarian ingredient, emigrants were those who spread the recipe beyond the islands.

In spite of wide consumption, and versatile utility over the last few decades, this special Canarian ingredient has gained somewhat bad fame. During Spanish civil war, gofio rescued Canarians from starvation. This flour was actually all they had to eat in those difficult times. That must be one of the reasons why many civilians avoid eating gofio-based dishes today—they just don't want to think back on war and famine. Another possible reason might be the quality of gofio which is not the same in different places. The best gofio is sold at local markets, where you may witness just roasted corn and wheat kernels being ground. Fresh gofio combines the flavours of popcorn and brewed beer.

Although gofio is produced year-round, winter season is better if you want to try interesting dishes made from it. In summer, the usage of gofio flour is limited to breakfast only.

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Last updated: by Eleonora Provozin