When we travel, stay somewhere unknown to us, we try to visit all the tourist attractions available, to discover every hidden corner and enjoy each and every moment to the maximum. Each place has its own natural landscapes and buildings although with its unique culture and traditions like dances, lifestyles, ways of doing things and food, preparation of typical products but in a different style.
Fuerteventura, like the rest of the Canary Islands, makes the most from the products grown and cultivated on the island to produce its traditional dishes that are part of its culinary culture. Dishes that make the island a place in which to enjoy different tastes, an explosion of different flavours, unknown to many but which no doubt, will be repeated.
A while back we wrote about the traditional Majorero cheese (Queso Majorero), one of the most deeply rooted traditions. A cheese made from a base of goats milk that is recognized for its quality both nationally and internationally. This can be found in various versions; tender, semi-cured and cured and in some cases is presented in oil, pepper or gofio.
If there is a product that specifically characterises the Canary Islands, it has to be Gofio, an ingredient that comes from the natives who inhabited the island and is made with toasted grain flour. In Fuerteventura it´s presented blanched, done by mixing it with boiled fish broth. A unique taste that is enjoyed in specific areas of the world.
Speaking of the gastronomy of the island, missing out wrinkled potatoes (papas arrugadas) would be a big mistake as these adorn the majority of typical dishes in Fuerteventura. They are small potatoes cooked in lots of salt until the skins are wrinkled, they are often served along with gofio.
One of the most popular dishes in Gran Canaria and Fuerteventura is sancocho. This is made with desalted fish and accompanied with the aforementioned wrinkled potatoes (papas arrugadas), mojo sauce and sweet potatoes. Undoubtedly one of the main dishes within the traditional gastronomy.
In most places, there is also a meat option, in this case, baby goat. This is served in most bars and restaurants in every corner of the island but each place has its own preparation style. If we are meat loves than we have the chance to sample many different preparations and cooking styles. This is usually served with potatoes and gofio and in some cases, with spicy soups.
To finish of talking about food and so that we are left with a sweet taste, there are also some very typical desserts to try; the popular frangolio which is made with goats cheese and almonds and the traditional majorero cake (bizcocho majorero) which is different from normal cakes as it´s made with chickpea flour and buñuelos which are often made with cheese.