Dishes of the Canary Islands

The Canary Islands {word 1} has many nationalities at its roots but is particularly {word 2} by Spanish, Portuguese and North African dishes.

The subtropical climate of the islands and the {word 3} warm weather all year create the ideal conditions in the Canaries for the cultivation of all types of fruit and vegetables, particularly bananas. After tourism, one of the {word 4} industries on the islands is the export of bananas and other exotic fruits such as mangos, avocados, pineapples and kiwi fruits which are {word 5} in huge numbers all around the world every year.

The Guanchas, who are the native race of the islands, created some of the oldest recipes which are still the basis of many local dishes today. One of these is ‘el gofio’, made with wheat flour, barley and either maize or chickpeas all roasted and then mixed with water to form a ball which is {word 6} hot or cold and sometimes mixed with honey or almonds.

Two different types Mojo sauce, which is {word 7} the most typical Canarian food, is used in a {word 8} of local dishes. They are both made with vinegar, garlic and oil and are then coloured and flavoured with either red or green peppers. The green variety is delicious with fish whilst the red variety of the sauce compliments potato dishes.

Las Papas Arrugadas is a typical Canarian dish made by simply boiling potatoes in their jackets and serving with one of the mojo sauces. .

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