The Canary Islands have as their great attractions their good climate and beaches, but their gastronomy is also worth highlighting. With basic local ingredients and simple cuisine, the island’s dishes stand out for simple and successful fusions in which the explosion of flavors prevails and which dazzle many palates. Thus, it is inevitable to think about the island’s fish, with local that may not be as popular as monkfish or turbot but that hides juicy flavors. The conditions of the islands are perfect for growing fruits of all kinds (such as the world-famous bananas from the Canary Islands but also many papayas, avocados or pineapples) or vegetables such as the legendary wrinkled potatoes accompanied by mojo picón, a sauce that is also very well known. Surely these They are the most popular products and recipes, at least among those who are not native, but Canarian cuisine has much more. Locals also often prepare recipes such as a very special cream, considered a true delight for many, but which, in practice, is not known beyond the island because it is based on reused food. Remains of cheese This is the almogrote, (or almogrote gomero due to the fact that it is especially typical on the island of La Gomera) a cream made with leftover cheese that is usually made very easily and in a short time and that has cheap and effective ingredients. The recipe was designed to take advantage of the good parts that were lost due to being very close to the shell. To do this, this part of the cheese is grated and palm pepper (a local species) is added, as well as olive oil, garlic and tomato. All of this, except the tomato, is mixed in a mortar so that it is integrated and is finished homogenized with a blender, and now with the peeled tomato. The result is a kind of cheese pâté, with a spicy touch, which is often served alongside red mojo and green mojo, the most popular, although almogrote is much thicker. Standard Related News No A woman gives a light when shopping in a standard shopping center in Gran Canaria No MONEY LAUNDERING The number of detainees of the Irish mafia based in Lanzarote rises to 9 Laura Bautista / EPAlmogrote can be tasted perfectly with the same potatoes or simply with bread. Many believe that the origin of this sauce is in the Middle Ages, when a similar sauce, almodrote, became popular throughout Spain (in this case, with cured cheese, roasted garlic and olive oil) and was eaten with bread or as accompaniment to meat.Everything seems to indicate that in La Gomera the recipe was modified with some modifications, to begin with using the native goat cheese, and it has endured over the years.
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