Gofio made with chicken stock, and chicken stew. Gofio is sort-of cooked flour (you toast the grains before you grind them) and it’s been a staple of the Canarian diet since pre-hispanic times. In principle, you can use just about any grain, although the commonest ones are wheat and maize. In times of famine, there’s even a fern root you can use, although I believe it’s very bitter, and not…
When I annouce that we’re having green beans for dinner, our 11-year-old usually says, “Thank you, Mummy!” I don’t think I’d get that reaction with plain boiled beans. Of course, it helps of the beans are really fresh. These came from Puntagorda farmers’ market. Serves four polite people or three hungry ones as a main course. Ingredients:About 700 g of green beans150g bacon (in narrow strips)2-3 cloves garlic1 red pepper1…
Fish on La Palma is usually delicious because its very fresh. Well it should be, given the amount of ocean surrounding the island. I once went with friends to a shack on the beach at Punta Larga (since closed) where we had to wait, because the cook was having her own lunch. As we sipped our beer, a man came up out of the sea with two fish on a…