Taste of the Canary Islands: Traditional Dishes and Condiments

The Canary Islands, a beautiful archipelago off the western coast of Africa, offer a unique culinary experience. While not every food item can be found on every restaurant menu across Spain, certain staples stand out in the local cuisine. This article delves into the iconic sauces mojo rojo and mojo verde, as well as the traditional dish papas arrugadas, and provides recipes for each.

Introduction to Traditional Favorites in the Canary Islands

When you visit the Canary Islands or have dining experiences there, you'll often find several common items gracing most tables. Two of these are the sauces mojo rojo and mojo verde, which are used as condiments at all meals. The third is the distinctive papas arrugadas (wrinkly potatoes), which are a staple side dish.

Mojo Rojo: A Fiery Pepper Sauce

Mojo rojo is a fiery red sauce that adds a perfect balance of spice and zest to any meal. It's made from a blend of garlic, cumin, red peppers, salt, vinegar, and olive oil.

Ingredients for Mojo Rojo:

1 whole garlic bulb, peeled and crushed Heaped teaspoon of cumin seeds or a level teaspoon of ground cumin Heaped teaspoon of paprika (smoky or sweet, as preferred) 1 large red pepper, seeded and finely chopped Heaped teaspoon of sea salt 2 tablespoons of white wine vinegar Olive oil for diluting

Recipe Method for Mojo Rojo:

Grind the garlic, cumin, paprika, and salt in a mortar and pestle. Add the red pepper and continue grinding. Stir in the vinegar. Drizzle in the olive oil until the desired consistency is achieved. For a bit more kick, substitute the red peppers with a couple of red chillies or use them in addition.

This sauce will last for a couple of days in the refrigerator.

Mojo Verde: A Fresh, Zesty Green Sauce

Mojo verde, on the other hand, is a milder, green sauce that brings freshness and tanginess to dishes. It consists of parsley, garlic, lime juice, and olive oil.

Ingredients for Mojo Verde:

1/2 cup chopped parsley 1 teaspoon chopped or crushed garlic 1 tablespoon lime juice 2 tablespoons of extra virgin olive oil

Recipe Method for Mojo Verde:

Combine all the ingredients in a blender or mix by hand. Chill and serve ready to drizzle over fish or potatoes. This sauce will also last for a couple of days in the refrigerator. To vary the flavor, substitute half the parsley with fresh coriander.

Papas Arrugadas: Wrinkly Potatoes with Salt

Papas arrugadas, known for their distinctive wrinkled skin, offer a delightful texture and flavor. This traditional dish is often accompanied by either mojo verde for fish or mojo rojo for meat.

Ingredients for Papas Arrugadas:

1 kg small potatoes 1/3 cup coarse sea salt

Recipe Method for Papas Arrugadas:

Prep the potatoes by covering them with salt in a wide pot and adding water halfway up, ensuring the potatoes aren’t covered completely. Bring the water to a boil, cover with a tea towel, and reduce heat to medium, cooking for about 15 minutes until done. Do not top up the water. Once the skins begin to wrinkle, drain the excess water carefully while keeping as much salt as possible. Turn the heat to low, return the pan, and shake occasionally to evenly coat the potatoes with salt. Serve hot.

A simpler method involves baking the potatoes on a baking sheet or tray, drizzled with olive oil and coarse sea salt, turning regularly until crispy on the outside and soft inside, which takes longer than the traditional method.

During the early 2000s, when we enjoyed more financial stability, we often took a second holiday each year to the Canary Islands in February or around Easter. You'll frequently find papas arrugadas served at every meal, usually with mojo verde and some fresh fish or salad accompanying the meal.

Conclusion

The traditional dishes and condiments of the Canary Islands offer a unique and flavorful culinary experience. Whether you're dining in local restaurants or trying your hand at making these dishes at home, you're sure to enjoy the rich flavors and textures of these famous Canary Island specialties.