History Gofio


ORIGIN:

The GOFIO is the result of a flour obtained previously roasted grain that dates back historically to the Berbers, an ethnic group of northern Africa where it is believed that the natives from the islands come from.

EVOLUTION:

The GOFIO was the support base of the Guanches, which used to toast the grain in clay pots and then crush it between two basalt stones. By allowing its composition to store for long, served as an ideal food at all times. By allowing its composition to store for long, served as an ideal food at all times.

Consolidated as essential livelihood of the islanders, he turned around the other foods consumed, which accompanied a fundamental ingredient.

After the conquest of the Canaries are introduced mechanisms that accelerate their production. Thus are born the mills, which are incorporated into the culture of today GOFIO forming part of its history, as in the example of Granadilla Gofio Mill, a landmark on the island of Tenerife. Thus are born the mills, which are incorporated into the culture of today GOFIO forming part of its history, as in the example of Molino de Gofio Granadilla, a landmark on the island of Tenerife.

PREPARATION:

Although traditionally the predominance of grains used in the preparation of GOFIO have been wheat, millet and barley, is also common to find the use of rye and oats and some legumes and nuts recently introduced.

Currently there are many different types of GOFIO, joining traditional compounds by mixing different products that have been welcomed by the Canarian society

USES:

Its consumption has held a strong position in the tables of the Canary Islands, either as a lump, like a good escaldón in the soup, etc.., As may be taken as an aperitif, as an accompaniment to main dishes or dessert (in the which is present in the form of ice cream, mousse, cake, nougat, etc.). and even as liquor. which is present in the form of ice cream, mousse, cake, nougat, etc.). and even as liquor.

There are also custom mix with a little sugar or a drizzle of oil, or with egg yolks, until a homogeneous mass and pleasant flavor that appeals to older and children.

Today, this historic and traditional food as is passed from generation to generation.

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