Canarian GOFIO, the superfood of the Guanches and hallmark of Canary Islands.
The Canary Gofio spreads from homes to the highest creative cuisine due to its subtle aromas of nuts that combine perfectly both sweet and salty, and for its extraordinary nutritional qualities.
Gofio, originally from the Canary Islands, was the main food of the Guanche aborigines and has been feeding the canaries for more than 800 years. There are archaeological references from the 13th century of rotary gofio mills and seed sediments in the Guanche's settlements located on the slopes of Mount Teide in Tenerife.
The Canarian Gofio is the hallmark of the Canary Islands, linked to its existence as the main sustenance since long ago and as the protagonist of its gastronomy, which has evolved over time and lifestyle, to become an extraordinary ingredient of Canarian food, where the gofio kneaded with water and nuts known as "pella de gofio" remains, which serves as a starter or accompaniment, gofio mixed with milk in breakfasts and snacks of Canarian children for many generations, added to broths such as escaldón de gofio and to stews; of coverage to mature cheeses or covering almonds with gofio and candied bananas with gofio, in desserts such as the rich gofio mousse or gofio ice cream, in porridge with banana or in gofio nougat and gofio cookies, and so on up to a endless recipes for traditional Canarian food and now for the highest creative cuisine. The gofio with its subtlety enhances the flavor and aroma of the tables of the Canary Islands and currently reigns in the guachinches and restaurants of the islands
Currently the dominant varieties of Gofio are mainly: Corn Gofio and Wheat Gofio, as well as the Corn-Wheat gofio called Mix Gofio and Multicereal Gofio as an evolution of the previous ones.
What is gofio?
Gofio is still made today just as our ancestors did, roasting the seeds of cereals such as barley, wheat and millet (corn was introduced to the Canary Islands by the conquerors), and then grinding them in rotary stone mills until obtaining a flour very fine that varies its color, aroma and texture depending on the type of cereal, grinding, degree of roasting and amount of salt added.
Why the gofio?
Because it enhances everything it touches and is considered a "superfood" due to its enormous contributions in vitamins A, B1, B2, B3, C and D, which classifies it as a magnificent source of nutrients, it also offers high contents of potassium and sodium, ideal for athletes, healthy diets, convalescents, growth and high performance. Gofio with milk in the morning has been the elixir of health and strength for children in the Canary Islands for many generations.
The Guanches used to knead the gofio with water or by adding dried fruits and use a zurrón -a bag made of goat skin- to knead, contain and transport the prepared gofio to consume it on their itinerancies and transfers.
Since 2014 the Protected Geographical Indication "Gofio canario" is protected by the European Union.
Since the beginning of the routes of the Indians and later due to the migration of Canarians to America, the culture of gofio and its consumption was transferred from the Canary Islands abroad and has been spreading to numerous countries in the American continent, Macaronesia and Africa.
In times of poverty such as the Spanish post-war period, Gofio was, due to its great caloric and nutritional content, the key to the sustenance of the Canarians, preventing the islanders from suffering from rickets, which spread throughout the country except in the Canary Islands thanks to gofio , and even on the boats of emigrants from the islands to America, gofio was the indispensable supply for those hard journeys.
Given its extraordinary nutritional qualities and its low cost, the Canarian gofio has been spreading to other countries on the planet as superfoods to alleviate famine in various areas of Africa and America, as well as as a contingent in humanitarian situations such as in the Saharawi refugees from Tindouf
Where to buy Canary Gofio ?, the Guanche superfood.
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