Gastronomy
The sea is especially generous with the island and the old one, the cherne, the sama, the moray eel, the mullet or the octopus are some of the fish that come to our plates
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Due to the semi-arid climate and the limited agricultural production, the majorera gastronomy is quite sober and simple, with two outstanding ingredients: fish and goat. The sea is especially generous with the island and the old one, the cherne, the sama, the moray eel, the mullet or the octopus are some of the fish that come to our dishes that together with mollusks such as mussels and limpets complete the contribution of the sea to the majorera cuisine. Typical fish-based dishes are the fish casserole with gofio escaldón or the old parboiled with wrinkled potatoes, the pejines or the tasks
Of the other outstanding ingredient of the cuisine of Fuerteventura, the goat, it is worth mentioning the majorero cheese, with denomination of origin since 1996, which in recent years has achieved international recognition and numerous awards for its quality. There are different varieties of majorero cheese according to its curing and if it is rubbed with gofio, paprika or oil. The goat also takes advantage of its meat in different roasts or stews, such as baifo (kid) roasted or muddy. Other meats such as pig, rabbit or chicken are also part of the majorero recipe book, such as ranch or Canarian stew.
Special mention deserves the gofio, base of majorera cuisine for centuries. Gofio is a flour of cereals ground to the stone with salt that already elaborated the aborigines of the island and that is of Berber origin. Gofio is made mainly with barley, wheat or millo (corn) and is omnipresent in the majorera diet, from breakfast with milk to the main dishes of lunches or dinners as a garnish, through desserts made with it such as kneaded gofio or gofio rapadura.
Regarding vegetables, the queen is the potato. The Andean potato, on its journey to the European continent from America arrived here first and due to geographical isolation has hardly undergone variations since then. The Canarian potato, of small size and thin skin, is present in countless dishes throughout the archipelago but perhaps the best known way of cooking them is what is known as papas arrugás, a traditional way of cooking potatoes with sea water (if possible) and that serve as a garnish to any meat or fish dish or is served with various sauces, like red or green mojo.
And as in all meals we finish with desserts, such as sweet almond pineapples, cheese pudding, milk plate or frangollo.
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