In summertime, in Canary Islands and in many towns in Spain, there are many romerías, a mix between pilgrimage, parade and feast. In these parties, local people use to step onto wagons or carts and distribute food to the public in the streets. It is a very popular feast where everybody wear traditional costumes, sing, dance and share.
We took part in Romería de San Benito, the most important in La Laguna. So we needed to prepare a lot of food to share during the parade. We worked in groups to do some gofio. We also put on little bags “chochos” or “altramuces”, lupines in english; it’s a salty fruit eaten as snack.
Working as a team we started preparing a very traditional dish: gofio with honey and almonds. Gofio is a flour of roasted cereals that is used in various food preparations. Before the Canary Islands were conquered by Spain, gofio was a fundamental part in the diet of the aborigines. Nowadays, it is still important in many traditional dishes.
In times of poverty and famine, and during the Spanish Civil War, was, by his great energy intake, a staple food for the canary people. On ships of illegal immigrants leaving the Canary Islands to America, the provision of gofio was essential as it can be preserved for a long time in good condition if it is protected from moisture.
Preparing a ball of gofio with honey and almonds (“pella de gofio“)
- 250 grams of gofio
- 200 grams of water
- 50 grams of chopped almonds
- 25 grams of honey
- 1 teaspoon olive oil
- 1 teaspoon salt
Preparation: knead it all together, adding more gofio flour if it is required, until you have the proper consistency (a compact mass but not dry).
It can be eaten with cheese, dipped in spicy mojo sauce, or alone, like bread.