Some visitors to the Canary Islands don't quite know what to make of the dark doughy stuff that islanders commonly serve as a side dish - especially at breakfast. Called gofio and made from manioc flour, like the taro root it was a ubiquitous and very nutritious staple for centuries that has remained popular even as Canarians' diets have long since improved vastly. It has a malty flavour and gooey consistency that many consider and acquired taste, but you can give it a try in various forms such as escaldado (with beef or fish broth or vegetable stew), en escacho (with potatoes, cheese, green pepper, salt, oregano, and onion); and with chicharrones (fried pork chunks).
10 tips to keep your hand baggage
Find out what type of packs are considered hand baggage and how to can change them so that they can go in the cabin with you during the flight.Free download