Gofio is a toasted cereal flour, usually made from wheat, maize, or a mix of grains and legumes. This food, with roots in the pre-Hispanic era, has been a fundamental part of the Canarian diet for centuries and today holds Protected Geographical Indication (PGI) status, recognising its quality and tradition.
Gofio is much more than food; it is a cultural heritage that has endured over time. It is enjoyed in various ways: kneaded with water and salt, as escaldón with meat or fish broth and mojo, with chicharrones, or kneaded with bananas or grapes, among other combinations.
This versatile product has been a source of energy and nutrition for many generations of Canarians.
Gofio is also an essential part of traditional breakfasts, mixed with hot milk to create a comforting and delicious meal. This custom has been passed down through generations, becoming a symbol of Canarian home cooking.
The characteristic flavour of gofio, with its slight toasted note, adds a unique profile to the dishes in which it is used. Whether as a main ingredient or a complement, gofio remains a cornerstone of the Canary Islands’ gastronomy, appreciated both for its nutritional value and its deep connection to the region’s cultural roots.
