The Canarian sancocho is the typical food, par excellence, of the Canary Islands.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make Canarian sancocho: |
| For six people :: un Cherne or a three kg crowd, in salting. These two fish have been surplus species on the islands thanks to the Canarian-Saharan bank. ) Un kg of gofio (semitted cornmeal), indispensable element in the Canarian food. Optional a mature banana or three teaspoons of sugar. , originally from the same place. | For the Canarian mojo :: tres garlic a little point of fat salt bad word |
Ingredients to make Canarian sancocho:
2. It comes from Gran Canaria, like almost all the gastronomy of this archipelago.
3. Fish is removed at least twenty-four hours before changing water every four hours.
4. We take the last water to swallow the potatoes (stew the potatoes), when you are half of cooking we add the sweet potato (sweet potato).
5. The potatoes must be peeled but the sweet potatoes not, only cut into as many pieces as diners.
6. Finally we put the fish and turn off, rectifying salt.
7. We drain the water and place two or three potatoes, a piece of sweet potato and a couple of pieces of fish.
8. To accompany this dish, the crushed gofio pella is indispensable, the gofio is taken and with the water of stew the fish we form a fine and homogeneous mass to which we add the banana or sugar to taste.
9. This pella is attached on the plate.
10. For the mojo, the garlic are taken and they are ground in the Turmix, the paprika, the salt, the vinegar, the cumin and the oil are added and everything moves; It is rectified to taste and finally the frozen water is added slowly while we beat so that it thickens.
11. This mojo is the sauce that bathes the whole set. To eat.
12. If you can thicken you can use white bread crumbs.
