Gofio is the toasted, milled cereal that is sold in every local supermarket, and whose taste every Canarian knows from the moment their mother mixes a little into the baby’s milk. Here’s a simple, tasty Canarian gofio side dish that accompanies most celebratory meals.
INGREDIENTS
- 100g Gofio (maize or mixture of cereals)
- 200ml fish stock
- 1 white onion
- 1 sprig of coriander (cilantro)
METHOD
1. Bring the fish stock to boil, then turn off the heat, introduce the coriander branch and leave it to infuse.
2. Put the gofio in a dish and make a well in the middle, creating a sort of “gofio volcano”.
3. Pour drop by drop the hot fish stock in the middle of your volcano stirring it well with a spoon or fork. Continue adding fish stock until you get the consistency desired.
4. Peel and cut the onion in half. Separate the different layers of the onion to use it as a spoon.
5. Serve the gofio escaldado with the onions on one side and eat it while it’s hot, using the onion to spoon it into your mouth.
CHEF’S TIP
If you don’t want your onion to be too sharp, peel and soak it for 12 hours in water with a little vinegar.
