Pella de Gofio is what the Canarians call the Gofio paste formed into a round tube or elongated dumpling and then cut into slices. It is really easy to make and can be eaten straight away, since the Gofio is toasted flour and therefore ready for consumption.
The salty pella de gofio comes either salty as a side dish to Sancocho Canario , fresh cheese or similar or in a sweet version with mixed-in almonds, ripe bananas and/or honey to be served as a desert.
Salty Pella de Gofio Recipe
IngredientS FOR 6 PEOPLE
- 500 g of Gofio
- 1/2 glass of water, even better to add the soup or the cooking water of the Sancocho fish
- 1/2 glass of olive oil
- Sugar to taste
- Salt to taste
Take a normal size bowl add the Gofio flour, a pinch or two of salt, and a half teaspoon of sugar. Mix it. Then add the water and oil and knead until you get a uniform mass. Roll the dow into tube shape with about 4 – 5 cm in diameter. The salty Pella de Gofio has to have a damp consistency. If it is too dry add a little more oil and water.
One of the things every Canarian says it that the sliced gofio cannot be missing from a Sancocho Canario, a traditional Canarian dish made with salty fish, potatoes and batatas. And as that dish is such important dish in the Canarian kitchen we have prepared a Sancocho Canario recipe for you.
Pella de Gofio – Sweet Version
Ingredients
- 250 grams of gofio
- 40 grams of raisins
- 2 ripe bananas
- 2 table spoons of sugar
- 2 table spoons of honey
- 3 table spoons of water
The same as above, use a normal size bowl, add the gofio flour and sugar, mix well. I like to add a half pinch of salt just to strengthen the taste. Then add the honey and the raisins.
Crunch the two ripe bananas with a fork in a separate bowl or plate until you get a smooth banana paste. Next add the paste to the big bowl and knead. If the mass is too dry add a spoon or two of water. Finally knead until you get a uniform dough and roll into a tube shape.
Finally, cut the sweet gofio pellet into slices and serve to your liking. Enjoy and let me know how it went.
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Hi, I am Judith, the founder, author, translator and coffee girl of the GRAN CANARIA REGIONAL Guide.
The Gran Canaria Regional BLOG offers a platform for bloggers to write about Gran Canaria. This article represents the personal opinion and impression of the author. We like to offer a wide range of opinions and impressions to our readers. Do you have any suggestions for this article, did you notice an error? Do you have Canarian recipe you need to share? Would you also like to write about Gran Canaria? Please contact us here.