HE gofio This is one of the following most popular and typical foods Canary Islands, closely linked to history of the archipelagoit already was It is consumed by local residents. strengths Nutritious properties, low cost, simple preparation and her great protection power.
All this, Canarian gofios as the basis of local dishes, especially in times of famine and in his time The favorite travel companion of immigrants setting out from the archipelago towards America, It became popular thanks to those who were looking for a better future far from their homeland.
In powder form, ‘escaldón’ or ‘pronghorn’, gofio there is always in the kitchen Casa Efigenia (La Gomera), restaurant food from the oldest orchard Europe places where meat and fish are prohibited. Nurturing in this establishmentpronghorn‘,A gofio ball powdered with water and pieces of smoked goat cheese In the past, it was kneaded in a goatskin bag in the fields for long days.
“This is a real energy bar we offer with palm honey“says Sergio Méndez, son of Efigenia Borges and manager of Casa Efigenia, which for more than 60 years has been feeding its customers with produce from the La Gomera orchard, just a few meters from the entrances of the impressive building Garajonay National Park in Las Hayas.
Residents of this rugged island took advantage of this whey protein, ‘tabefe’, to moisturize and they did all kinds of things Recipes containing vegetables, greens, potatoes and yams.
Closing her eyes with pleasure, Efigenia Borges remembers the delights of her youth: milky gofio, Vegetables from the ground, fern cakes, potatoes cooked with mojo and cheese, plenty of fruits, homemade breads and desserts… This was exactly his favorite food gofio “ball” with cheese, honey and chestnuts, this is called ‘pronghorn’.
international customer
By his father’s command, In Efigenia’s house, food was always cooked with vegetables. No meat or fishespecially at a time when animals were used for milk and milk was used entirely to make cheese.
The history of the restaurant dates back to the 60s of the last century. The tables were made of mountain planks on wooden “donkeys”.. “Many people met and got married here.”reassures Sergio Méndez, who welcomes him international customer and recommends menu of gofio ‘escaldón’, vegetable stew with riot and some salad or very healthy meatless watercress casserole.
Mushrooms stuffed with almogrot delight diners for just 8 eurosgrilled cheeses, crinkle potatoes with mojo, veggie omelette, veggie croquettes, ‘escaldón’ or chickpeas with veggies for just 7 euros.