Sancocho Canario
Canarian sancocho is a traditional dish from the Canary Islands, especially popular in Lanzarote and Gran Canaria. It is made with salted fish, potatoes, sweet potato and is accompanied with mojo and gofio.
Ingredients (for 4 people):
• 1 kg of salted fish (grouper, corvina or sama)
• 4 large potatoes
• 2 large sweet potatoes
• 1 onion
• Olive oil
• Water
For the Red Mojo:
• 3 cloves of garlic
• 1 teaspoon of cumin
• 1 teaspoon of sweet or spicy paprika
• Salt to taste
• 100 ml of olive oil
• 2 tablespoons of vinegar
For the Scalded Gofio:
• 200 g of gofio made from corn or wheat
• Fish broth
Limpets with Green Mojo
Limpets with green mojo sauce are a traditional dish of Canarian cuisine, especially popular in Lanzarote. They are prepared on the grill and accompanied with a delicious green mojo sauce made with coriander.
Ingredients (for 4 people):
For the limpets:
• 1 kg of fresh limpets
• 2 cloves of garlic
• Extra virgin olive oil
• Juice of 1 lemon
• Coarse salt to taste
For the Mojo Verde:
• 1 bunch of fresh coriander
• 2 cloves of garlic
• 1 teaspoon of cumin seeds
• 1 teaspoon of coarse salt
• 100 ml of extra virgin olive oil
• 2 tablespoons of white wine vinegar
Preparation:
1. Prepare the Mojo Verde:
• In a mortar or food processor, crush the garlic with the coarse salt and cumin until you obtain a paste.
• Add the chopped coriander leaves and continue crushing.
• Add the olive oil and vinegar little by little, mixing well until you obtain a homogeneous sauce.
2. Prepare the limpets:
• Wash the limpets well under cold water to remove any sand.
• Add a little olive oil to a griddle or large frying pan and place the limpets with the shell facing down.
• Cook over medium-high heat until the limpet meat begins to separate slightly from the shell (about 2-3 minutes).
• Add a little coarse salt and a few drops of lemon juice.
3. Serve:
• Place the limpets on a plate and cover with the green sauce.
• Serve with toasted bread or wrinkled potatoes.
Bienmesabe
Bienmesabe is a traditional Canarian dessert with a strong presence in Tinajo, Lanzarote. Its origin dates back to the Arab influence on Canarian pastries, highlighting its creamy texture and intense almond and honey flavour.
Ingredients (for 4-6 people):
• 250 g of ground almonds
• 250 g of sugar
• 4 egg yolks
• 200 ml of water
• 1 tablespoon of palm honey or honey
• 1 cinnamon stick
• The peel of 1 lemon (without the white part)
• 50 g of butter (optional, for greater creaminess)
• Cinnamon powder (to decorate)
Preparation:
1. Prepare the syrup:
• In a saucepan, heat the water together with the sugar, honey, cinnamon stick and lemon peel.
• Bring to a boil and simmer over medium heat for about 5 minutes, until you get a light syrup.
• Remove the lemon peel and cinnamon stick.
2. Add the almonds:
• Add the ground almonds to the syrup and stir constantly over low heat until you get a thick, homogeneous mixture.
• Cook for about 10 minutes, stirring to prevent sticking.
3. Add the yolks:
• Remove the mixture from the heat and let it cool for a few minutes.
• Add the egg yolks little by little, stirring vigorously so they don't curdle.
• Return the mixture to low heat and continue stirring until it thickens well.
4. Optional:
• If you want a creamier texture, add the butter at this point and mix well until fully incorporated.
5. Serve:
• Pour the bienmesabe into a container and let it cool to room temperature.
• Sprinkle with cinnamon powder before serving.