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Gastronomy in Fuerteventura
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Canarian Cuisine is considered one of the most original within Spanish gastronomy. Fuerteventura’s, along with the rest of the Archipelago, is the fortuitous outcome of pre-Hispanic customs mixing with various European, African and Latin-American cultures that have been influential since its conquest at the end of the 15th Century. Their recipes were adapted to the peculiarities of the Island resulting in an extremely simple cuisine, made from the limited resources scratched from the dry earth.
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Potatoes with mojo picón sauce
Succulent stews and soups
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Due to the climate and local customs in both Fuerteventura as well as the rest of the Canary Islands food is simple, being based on the abundance of fish and what the land produces, seasoned with special sauces (mojos) and dressings.
Two sources of Fuerteventura’s culinary richness are the goat with its surprisingly delicious meat and famous cheese; and from the sea with it enormous variety of fish.
Customs are well-rooted in this island; fiestas are celebrated with food from the land flavoured by typical sauces and seasonings and of course, “gofio” (roasted maize and wheat flour) ever-present at breakfast, lunch and dinner.
Vegetables usually appear in main dishes. In fact, different types of stews using all kinds of local vegetables (squash, zucchini, potato, peas, kidney beans, etc) and “sopa verde” (green soup based on eggs, potatoes and parsley), can be found everywhere in the Canaries.
One of the specialities is the traditional Canary stew of bubangos (a local zucchini), potatoes, cabbage, carrot, squash, sweet potato, corn, kidney beans, chickpeas, pork and beef.
It’s customary to add gofio to vegetable soups and stews to thicken.
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Livestock was the prime economic activity until the 15th Century conquest by the Norman, Jean de Bethencourt, when it took second place to agriculture. With the arrival of the Castilians, native livestock was confined to goats and continues to be the basis of its gastronomy.
Fish also plays its part here considering that this is an island truly passionate about the sea’s bounty.
The catch is usually varied and changeable and most frequently includes many species of seabream, seabass, megrim, chubs, pandora, parrotfish, grouper, octopus, halibut, tuna, etc. But aside from these numerous species, there is the moray eel of which the white ones are the most appreciated; as well as agriote, pollack, and damsel which is less valued and, in fact, is used to say that there’s nothing to catch.
One of the most highly prized dishes is fish rancho (a stew). This wealth of seafood can be enjoyed throughout all the islands.
Fish is usually prepared simply boiled with oil, vinegar and red pepper or accompanied by mojo sauce. Tasty tuna, abundant in this area, is usually grilled or pickled. On the eastern islands, all kinds of seafood are sun dried, such as octopus and parrotfish.
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Rancho Canario Stew. |
Delicious Canarian fish dishes. |
A great variety of fabulous desserts. |
Sun drying is a process that has been handed down from father to son for centuries and is one of the delicacies of both Fuerteventura and Lanzarote’s gastronomy.
The windmills on Fuerteventura are one of the surprises awaiting travellers to this island.
Although the arid land of today belies its past fertility, Fuerteventura was once known as the granary of the Canaries.
Wheat, barley and rye made up the basic diet of the first colonists who, as on the rest of the islands, adopted the native custom of making gofio (toasted grain flour) and taking it with milk, honey, sugar, cheese, banana, almonds, and raisins or as a thickener in broths and stews.
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The Canaries offer a wide variety of different flavoured cheeses that result from the climate and limited pasture land, which imposes its distinct character on each island.
But if there is one cheese that has reached the height of international acclaim, it is Majorero goat cheese.
Classified as "Denomination of Origin" it is made exclusively of goat’s milk and a preserving agent, usually gofio or paprika which confers a particular piquancy. Fuerteventura’s Majorero cheese is made of raw or pasturised goat’s milk, cured with enzymes and uncooked pressed paste.
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Not just the first Canarian cheese with a Denomination of Origin stamp, but also it is the first goat cheese from Spain to achieve this designation.
Its exterior is notable for the pattern on its sides, which is traditionally stamped on with braided palm leaves. Its compact texture is creamy and tastes slightly acidic and a bit piquant. The rind is usually white in the soft varieties and brown or yellowish in the mature ones. As well, cheeses that are cured longer are covered in oil, paprika and/or gofio which add certain characteristics for an interesting variety of flavours.
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A small quantity of sheep’s milk may sometimes be added to mature cheese but must be from local stock. Grazing of the animals on such an arid island plays an important part in the quality of both the milk and final product.
Majorero goat cheese is perhaps the most renowned culinary achievement both within and outside the islands, and due to its quality has reaped many awards.
One cannot speak of Canarian cuisine without mentioning its wonderful pastries and desserts.
The Islanders have a real sweet tooth that could be related to the fact that one of their economic staples is sugar cane, which has had an important impact on the islands.
In the rural areas, you can still enjoy authentic Canarian desserts that have been passed down for generations using completely natural ingredients thus making them an exception in this market.
Corn, either whole or milled, almonds, honey and fruit are the basis of these confections, and there isn’t a real Canarian meal that doesn’t end with a dessert made from gofio, honey or banana, accompanied by a good local liqueur or rum.
Aside from the great variety of tropical fruits, of note are the rich sweets such as mote (a Portuguese term for this mousse of egg yolk and bitter almonds), marquesote (sponge cake), quesillo (egg flan), Vilaflor cake, leche asada (type of flan) or the famous frangollo, a typical dessert of corn flour, cinnamon, lemon, sugar and almonds.
Although very similar throughout the Archipelago, each island does have its own characteristic desserts.
 You cannot overlook such island staples as La Palma’s rapaduras (made with sugar cane and gofio) and almond paste; El Hierro’s quesadillas and rosquillas; La Gomera’s vilana cake and leche asada; Gran Canaria’s bienmesabe and marzipan cheese; Tenerife’s giant candy and white rosquetes; in Fuerteventura, they make frangollo by adding lemon rind to milk and cooking it with flour, egg yolks, sugar, almonds and raisins; sponge cake made with chickpea flour; and cheese fritters with their distinctive flavour; and in Lanzarote, tortillas de carnaval (kind of French toast) and truchas conejeras, among others.
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Canarian confections have always been popular throughout the islands but in the last few years there’s been a resurgence of interest in local cultures that has given new breath to their traditional delicacies.
The importance of pastries nowadays is due in great part to the work and creativity of our people.
Not to be forgotten are those cultures tied to our Archipelago: the Spanish in general, Hispano-Americans, Arabs, French, English...
Thanks to the quality produce from our land, our sweets are the richest available, and throughout the years have defined our very culture.
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