Canarian Gofio is a Protected Geographical Indication (PGI) product. This seal ensures that Gofio passes quality controls that certify that it is a local product and has a distinctive value over other products that do not have this seal of quality.
Canarian Gofio is a pre-Hispanic food that it’s still eaten today. Before the conquest of the Canary Islands, the colonists observed signs of the use and production of gofio for food. With the passage of time, local producers of Canarian Gofio have improved their techniques, producing Gofio with various flavours and ingredients.
Gofio and Its Properties
Canarian Gofio is a flour made from toasted cereals, usually wheat, millet (corn) or a mixture of cereals and legumes. After the ingredients are crushed, a kind of Gofio flour is left to be used to prepare different dishes of Canarian gastronomy or to add it to other dishes and then consume it.
There are many types of Gofio. Canarians love to mix it with water and salt, in stew with meat or fish broth and Mojo, with cracklings, kneaded with bananas or with grapes. You can also find wheat Gofio, millet Gofio, oat Gofio and gluten-free Gofio, among other varieties in the shops.
Many generations have grown up eating Gofio with hot milk for breakfast, it’s delicious.
Corn Gofio Properties
Among the nutritional properties of Canarian Gofio the best thing is that it is a completely natural and handmade food. This indicates that it has no additives, no colorants, no preservatives, no added sugars and there is even a gluten-free variety which makes it a food for almost anyone.
Gofio has vitamins B1, B2, B3, C, D and A, in addition to minerals such as sodium, potassium, zinc, calcium, iron and magnesium. It also provides amino acids, omega 6 acids and fiber. Although due to its high sodium content it is not recommended for people who have kidney problems.
One of the most popularly known foods in the Canary Islands is Canarian Gofio. It is a very nutritious, healthy and natural food. For many years, especially during periods of scarcity, it was a basic part of the diet in the Canary Islands. Now, in spite of having a little more variety, Canarian Gofio is still used in many dishes and by many families for its high nutritional value, price and above all for its taste.