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Food typical of the Canary Islands. Etwinning project

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  1. 2. Index <ul><li>Canarian food. </li></ul><ul><li>Food. </li></ul><ul><li>2.1. Papas arrugadas con mojo. </li></ul><ul><li>2.2. Sancocho Canario. </li></ul><ul><li>2.3. Potaje de berros. </li></ul><ul><li>3. Desserts. </li></ul><ul><li>3.1. Leche asada. </li></ul><ul><li>3.2. Mouse de gofio. </li></ul><ul><li>3.4. Arroz con leche. </li></ul><ul><li>4. Drinks. </li></ul><ul><li>4.1. Ron miel. </li></ul><ul><li>4.2. Ron Arehucas. </li></ul><ul><li>4.3. Vino de Tenerife. </li></ul>
  2. 3. CANARIAN FOOD <ul><li>Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands. These include plentiful fish, generally roasted, papas arrugadas , mojos and wine from the malvasia grape. </li></ul>
  3. 4. <ul><li>Mojo is a sauce which may be orange, red, or green depending on its ingredients. Mojo is heavy in garlic and can be moderately spicy, referred to as mojo picón. It is usually made of oil, vinegar, salt, red pepper, thyme, oregano, coriander and several other spices. </li></ul>
  4. 5. <ul><li>Papas arrugadas &quot;wrinkled potatoes&quot; are small potatoes which have been boiled in salt water and are usually served with chicken, fish and with mojo. </li></ul>
  5. 6. <ul><li>One very typical Canarian product is gofio , a flour created by grinding roasted sweetcorn. Gofio is produced locally and is added to many foods and also to warm milk as a drink, as well as made into a food called pella. It is also made into a hot dip. </li></ul>
  6. 7. <ul><li>Canarians usually use olive oil in their foods. </li></ul>
  7. 8. <ul><li>An other typical Canarian food is ropa vieja a dish of chicken and beef mixed with potatoes, chiskpeas, and potaje , a name for one of many stews. </li></ul>
  8. 9. <ul><li>The wine from the malvasia grape was a product of canarian export since the XVII century, inmediatley after the decline of sugar plantations and until its commerce was blocked by the British navy in the late XVIII. A popular beer in the Canary Islands is Tropical beer. </li></ul>
  9. 10. <ul><li>Other foods include sancocho canario , puchero canario , gofio escaldado , bacalao , plátanos (bananas) cakes etc. Canarians often dye their food yellow, using either a local azafran (saffron) or food coloring. </li></ul>
  10. 11. PAPAS ARRUGADAS CON MOJO <ul><li>Ingredients: </li></ul><ul><li>1kg. small potatoes 1 / 2 kg. salt For the mojo: 1 / 2 kg. tomatoes 3 cloves garlic red chilli or paprika 1 cup olive oil 1 cup vinegar pinch cumin salt pepper </li></ul><ul><li>Preparation : </li></ul><ul><li>1 - Wash the potatoes well. 2 - Place in a large saucepan with a lid. 3 - Cover with cold water. 4 - Add the salt. 5 - Cover. 6 - Light the fire. 7 - Cook over high heat. 8 - With a sharp knife to prick the potatoes 10 minutes to check if they are cooked. If not, continue a little longer. 9 - When you are done, drain completely without uncovering the pan. 10 - The secret is to keep one hand on the lid open just enough to leave the water and the other pan. 11 - Turn off the heat without removing the pan. Keeping the lid. Every two or three minutes, stir circling the lid with the lid. 12 - At ten minutes, uncover the potatoes must be dry, wrinkled and white with salt. The mojo: 1. Place all ingredients in electric mixer. 2. Add salt and pepper to taste, more or less spicy. </li></ul>
  11. 12. SANCOCHO CANARIO <ul><li>Ingredients: </li></ul><ul><li>2 kilos of salted grouper 1 / 2 kilo of yellow Batata, peeled and chopped 2 kilos of whole medium potatoes 1 / 4 kilo of mojo 1 / 2 kilo of gofio (To make a pella) salt </li></ul><ul><li>Preparation: </li></ul><ul><li>Put the fish soak twelve hours before, changing the water two or three times. The next day, he shed and cleaned. Cut into pieces about two hundred grams and reserve. Put in a saucepan with water and salt are added in this order, sweet potatoes and then to be put to cook. At 12 minutes check the fish and defoamer well, removing the impurities. Once the potatoes are cooked, drain the water and put the fire out while the remaining water. It comes in a tray, placing the potatoes on the side, potatoes in another and fish in the center. Put on a saucer and ondilla with mojo for everyone to be served. It also recommends a salad tray canaria, olives and the typical country </li></ul>
  12. 13. POTAJE DE BERROS <ul><li>Ingredients: </li></ul><ul><li>1 / 4 kg. white beans two bunches watercress 3 / 4 pumpkin 2 salted pork ribs 1 pineapple corn 1 onion, 1 tomato, 3 cloves of garlic, a little oil </li></ul><ul><li>Preparation: </li></ul><ul><li>In a pot put the oil. When hot, put the tomato and onion into quarters. Peel the garlic and put them as well. A few laps. Add the green beans (previously soaked overnight). Put enough water for a soup and add the watercress washed and cut into cubes, pumpkin peeled and cut into pieces, whole corn pineapple without the shell, salted pork chops and potatoes peeled and cut into quarters. </li></ul>
  13. 14. LECHE ASADA <ul><li>Ingredients: </li></ul><ul><li>6 eggs 2 strips lemon rind Middle cinnamon stick 1 liter of milk, 4 tablespoons sugar </li></ul><ul><li>Preparation: Pour into a source of eggs, milk, and sugar, beat all well. Then add the cinnamon and lemon peel, beat again, into a suitable container and put in oven at 250 º for 35 minutes. </li></ul>
  14. 15. MOUSE DE GOFIO <ul><li>Ingredients: </li></ul><ul><li>12 people a LTO. Cream to mount l small can of condensed milk 4 tablespoons corn gofio 1 splash raspberry liqueur 1 / 2 package of chopped almonds (a few are left to decorate </li></ul><ul><li>Preparation: </li></ul><ul><li>1 preparaciónSE beat the cream with the mixer, add the condensed milk, almonds, liquor and gofio. Blend everything with electric mixer until they form a very thick cream and not with cold from the refrigerator will thicken by itself. Finally, put the almonds on top to decorate, keep in the refrigerator until serving momneto. Two bowls of dessert presentation. </li></ul>
  15. 16. ARROZ CON LECHE <ul><li>Ingredients: </li></ul><ul><li>1 l milk 250 g rice 100 gr sugar 1 lemon 1 cinnamon stick 2 tablespoons ground cinnamon </li></ul><ul><li>Preparation: </li></ul><ul><li>Rice pudding: Put in a pan fire with water and when it starts to boil add the rice. Leave 10 minutes and turn off the heat. In another saucepan over low heat put milk and sugar, turning to dissolve. When the milk begins to boil, add the drained rice, sugar, cinnamon stick and lemon peel, finely diced. Let boil gently for 15 minutes after which it must lie at a flat dish, and sprinkle with cinnamon. This recipe is thick the Serve cold. </li></ul>
  17. 18. <ul><li>This unique type of flour can be used to open a meal, either mixing or mixed with some sort of broth (gofio parboiled or escaldón). </li></ul>GOFIO
  18. 19. CANARIAN CHEESE (QUESO CANARIO) <ul><li>The goat cheese is the most common in the islands. </li></ul><ul><li>We have a lot of cheese with appellation of origin. </li></ul><ul><li>Other cheeses are out of fine cheese and soft cheese. On the island of La Gomera is made a kind of pate, called almogrote, whose key ingredient is the hard cheese. </li></ul><ul><li>In some islands it is traditional to eat the grilled cheese with mojo </li></ul>
  19. 20. OLIVE (ACEITUNAS) <ul><li>Olive is the fruit of the olive. You may also call it oil. </li></ul><ul><li>The olives are consumed fresh passing first through a maceration process that eliminates the bitter taste they have. </li></ul><ul><li>They are usually eaten with salt or with mojo. </li></ul>
  20. 21. The end ENJOY YOUR MEAL!