We use our own and third party cookies to improve your experience and our services. If you continue, we consider that you accept their use. You can get more information on our website at cookies policy[Open in a new window].

Close

Its malty flavour isn't for everyone, but give it a try at least once in a large choice of dishes

Add to my guide

Gofio, A Unique Island Staple

Made with manioc flour, definitely an acquired taste

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).



Your customised guide

Add files to start to configure your guide

Book your flight to Santa Cruz de la Palma
Consult prices and dates

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