The Canary Island foods and cuisine

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. One of the {word 4} industries (after tourism) on the islands is the export of bananas and other exotic fruits such as avocados, mangos, kiwi fruits, and pineapples which are {word 5} around the world in huge numbers every year.

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

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

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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