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The cuisine of the Canary Islands is a fusion of culinary influences from different continents. Over time this has developed in particular because of their location in the Atlantic and proximity to the coast of Africa. The origins of this cuisine go back to the food of the native inhabitants during the pre-Spanish era, which include dishes with typical names such as gofio (a kind of porridge made from roast grains of cereal) and baifo (goat's meat).
After the islands were conquered by the Castilians the cuisine of the Canary Islands was exposed to influences from both sides of the Atlantic, which is why today it features such a breathtaking mix of aromas - resulting not just from these different cultures but also from the climate and natural features of the islands themselves.
As you can see, Canary Islands cuisine has been influenced and accompanied by a fascinating history of great significance. Modern Canaries cuisine is currently in search of a new identity, without forgetting its roots and the outstanding indigenous products of the islands such as cheese, honey, bananas, seafood and fish.
The culinary tradition of the Canary Islands offers uncomplicated dishes which highlight the quality of their ingredients. There are no recipes which are found uniformly in all the Canary Islands – instead every family and region has its own way of preparing dishes.
You can begin your meal with hors d'oeuvres such as the famous 'papas arrugadas' (wrinkled potatoes) with mojo sauces, or slices of roast pork hock. Because of the small portions you can try a large variety of dishes such as gofio, stews, fish and rabbit in a spicy sauce. Your meal is rounded off by tasty desserts such as bienmesabe (almonds, honey, eggs, lemon and cinnamon) or sweet gofio mousse (bananas, gofio and sugar). Our recommendation for a night-cap is a glass of the famous Canary Island rum or a version of it with honey.