Tour boats and visiting yachts have replaced many of the battered fishing boats in the lively harbor in Los Cristianos, Tenerife, Canary Islands, which, along with neighboring Playa de las Americas, has evolved into the busiest resort area on Tenerife’s southwest coast.
“Gofio is the Canarian name for flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beansand, historically, fern root), some varieties containing a little added salt. Gofio has been an important ingredient in Canarian cooking for some time, and Canarian emigrants have spread its use to the Caribbean (notably in Cuba, Dominican Republic, Puerto Rico and Venzuela) and Western Sahara…. Gofio is thought to have been the main staple of the diet of the Guanches, the original inhabitants of the Canary Islands.” — Wikipedia
“Gofio is a highly versatile product which can be added to soups, stews, desserts, ice cream, sauces, and more. It is very rich in vitamins, proteins, fibre, and minerals. It was favoured by Canarian mariners as it can be stored for long periods while retaining its goodness. It was a vitally important part of the Canarian diet during the lean years after the Spanish Civil War. Mixed with a little water and sugar and kneaded (traditionally inside a goatskin bag) it produces a dough-like mixture that can be eaten as it is and was traditionally used in this way by peasant workers in the fields. Perhaps the most common use today is to add to a small amount to milk, to produce a wholesome and convenient breakfast food, or to thicken soups or stews at the table. Another popular form is gofio escaldado (“scalded gofio”) or escaldón, a kind of thick porridge made by mixing it with the stock from a stew or soup, which is then served alongside the same. Modern products incorporating gofio include ice cream, mousses, other milk desserts and even a beer, Volcan, which was marketed for only a short time around the year 2000. – Wikipedia