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Canary Island Cuisine
The Canary Islands {word 1} has many nationalities at its roots but is particularly {word 2} by Spanish, Portuguese and North African dishes.
As the islands have a subtropical climate and {word 3} warm weather all year, the Canaries have ideal conditions for the cultivation 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’, 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.
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.
A typical Canarian dish is Las Papas Arrugadas which is made by boiling potatoes in their jackets and then serving with one of the Mojo sauces. .
