This is flour made from roasted cereals, usually wheat, millet (corn) or a mixture of cereals and legumes.
Canarian Gofio, now with a PGI (*), is a prehispanic food that we still eat today. We love it kneaded with water and salt, in a stew with meat or fish broth and mojo, with pork rinds, kneaded with bananas or grapes, etc. Many generations have grown up eating gofio for breakfast with hot milk – it’s delicious.
