Traditional Canarian cuisine: carajacas

Canarian cuisine is characterized by its simplicity and the incredible flavour of its specialities, with dishes that are far from pretentious.

The way dishes are seasoned on the islands is one of the main reasons for the popularity of Canarian gastronomy. And carajacas are a great example.

The marinade used in their preparation is seasoned with various spices, which makes them very appetizing. Their slightly spicy touch makes them even more attractive.

What are carajacas?

Carajacas are a traditional dish from the Canary Islands. They’re made with calf's liver and can be fried or roasted. Their most typical accompaniment is usually sauce or mojo.

They’re often served as 'enyesques' (tapas) in bars and restaurants or at important celebrations and festivals on the islands.

Recipe step by step: how to make carajacas Canarian style

The preparation of Canarian carajacas is really simple, and the ingredients can be easily found in any grocery shop.

Ingredients for carajacas

1 kg of pork or beef liver
½ hot pepper
6 cloves of garlic
½ glass of oil
½ glass of vinegar
Paprika
Oregano
Parsley
Salt
Thyme (optional)
Bay leaf (optional)

Preparation of the carajacas

Fillet the liver into small, fine pieces and set aside in a bowl.
Make a paste with the rest of the ingredients and when it forms a kind of dough or paste, add a dash of oil and vinegar.
Pour everything into the container containing the liver and leave to stand for at least eight hours (marinade).
Remove the fillets one by one and grill or fry them in a little oil.
Heat the leftover sauce, boil it for one minute and pour it over the liver again.
Add thyme and a bay leaf.

As you’ll have seen, carajacas Canarian style is a very easy-to-prepare delicacy that’ll literally make you lick your fingers.

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Their slightly spicy touch makes them even more attractive.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">What are carajacas?</h2>Carajacas are a traditional dish from the Canary Islands. They’re made with calf's liver and can be fried or roasted. Their most typical accompaniment is usually sauce or mojo. They’re often served as 'enyesques' (tapas) in bars and restaurants or at important celebrations and festivals on the islands.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe step by step: how to make carajacas Canarian style </h2>The preparation of Canarian carajacas is really simple, and the ingredients can be easily found in any grocery shop.  <h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for carajacas</h3><ul class='bullet'><li class="relative ml-5 list-disc">1 kg of pork or beef liver</li><li class="relative ml-5 list-disc">½ hot pepper</li><li class="relative ml-5 list-disc">6 cloves of garlic</li><li class="relative ml-5 list-disc">½ glass of oil</li><li class="relative ml-5 list-disc">½ glass of vinegar</li><li class="relative ml-5 list-disc">Paprika</li><li class="relative ml-5 list-disc">Oregano</li><li class="relative ml-5 list-disc">Parsley</li><li class="relative ml-5 list-disc">Salt</li><li class="relative ml-5 list-disc">Thyme (optional)</li><li class="relative ml-5 list-disc">Bay leaf (optional)  </li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation of the carajacas</h3><ul class='bullet'><li class="relative ml-5 list-disc">Fillet the liver into small, fine pieces and set aside in a bowl.</li><li class="relative ml-5 list-disc">Make a paste with the rest of the ingredients and when it forms a kind of dough or paste, add a dash of oil and vinegar.</li><li class="relative ml-5 list-disc">Pour everything into the container containing the liver and leave to stand for at least eight hours (marinade).</li><li class="relative ml-5 list-disc">Remove the fillets one by one and grill or fry them in a little oil.</li><li class="relative ml-5 list-disc">Heat the leftover sauce, boil it for one minute and pour it over the liver again.</li><li class="relative ml-5 list-disc">Add thyme and a bay leaf.</li></ul>As you’ll have seen, carajacas Canarian style is a very easy-to-prepare delicacy that’ll literally make you lick your fingers." 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And carajacas are a great example. The marinade used in their preparation is seasoned with various spices, which makes them very appetizing. Their slightly spicy touch makes them even more attractive.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">What are carajacas?</h2>Carajacas are a traditional dish from the Canary Islands. They’re made with calf's liver and can be fried or roasted. Their most typical accompaniment is usually sauce or mojo. They’re often served as 'enyesques' (tapas) in bars and restaurants or at important celebrations and festivals on the islands.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe step by step: how to make carajacas Canarian style </h2>The preparation of Canarian carajacas is really simple, and the ingredients can be easily found in any grocery shop.  <h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for carajacas</h3><ul class='bullet'><li class="relative ml-5 list-disc">1 kg of pork or beef liver</li><li class="relative ml-5 list-disc">½ hot pepper</li><li class="relative ml-5 list-disc">6 cloves of garlic</li><li class="relative ml-5 list-disc">½ glass of oil</li><li class="relative ml-5 list-disc">½ glass of vinegar</li><li class="relative ml-5 list-disc">Paprika</li><li class="relative ml-5 list-disc">Oregano</li><li class="relative ml-5 list-disc">Parsley</li><li class="relative ml-5 list-disc">Salt</li><li class="relative ml-5 list-disc">Thyme (optional)</li><li class="relative ml-5 list-disc">Bay leaf (optional)  </li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation of the carajacas</h3><ul class='bullet'><li class="relative ml-5 list-disc">Fillet the liver into small, fine pieces and set aside in a bowl.</li><li class="relative ml-5 list-disc">Make a paste with the rest of the ingredients and when it forms a kind of dough or paste, add a dash of oil and vinegar.</li><li class="relative ml-5 list-disc">Pour everything into the container containing the liver and leave to stand for at least eight hours (marinade).</li><li class="relative ml-5 list-disc">Remove the fillets one by one and grill or fry them in a little oil.</li><li class="relative ml-5 list-disc">Heat the leftover sauce, boil it for one minute and pour it over the liver again.</li><li class="relative ml-5 list-disc">Add thyme and a bay leaf.</li></ul>As you’ll have seen, carajacas Canarian style is a very easy-to-prepare delicacy that’ll literally make you lick your fingers." ["titulo_de_pagina"]=> string(62) "▷ Carajacas Recipe - Canarian Food Recipe | VillaGranCanaria" ["metatag_descripcion"]=> string(160) "In the Canary Islands, this traditional dish is called Carajacas. It’s marinated liver, that you usually eat with Mojo sauce… You’ll need the following…" ["experience_type"]=> string(1) "6" ["short_description"]=> string(40) "Discover this traditional canarian dish." ["city"]=> string(0) "" ["related_experiences"]=> string(33) " 401 400 399 398 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470810" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "401" ["filePath"]=> string(69) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/carajas.jpg" ["urlPath"]=> string(24) "/cms/uploads/carajas.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(39) "Traditional Canarian cuisine: carajacas" } [1]=> array(28) { ["num"]=> string(3) "400" ["createdDate"]=> string(19) "2022-02-09 13:16:08" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-02-10 10:49:04" ["updatedByUserNum"]=> string(3) "440" ["dragSortOrder"]=> string(2) "80" ["enlace"]=> string(40) "/experiences/ropa-vieja-canarian-recipe/" ["title"]=> string(39) "Traditional Canarian dishes: ropa vieja" ["content"]=> string(5160) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Traditional Canarian dishes: ropa vieja</h1>Canarian ropa vieja is a typical dish made from the leftover broth and stew that can be found throughout all the archipelago.<h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe: how to make ropa vieja canaria step by step</h2>Canarian-style ropa vieja is a representative dish of Canarian cuisine made with the leftovers from the broth, such as chickpeas, beef and chicken. It’s accompanied by a traditional sofrito sauce made with pepper, onion, garlic and crushed tomato. It tastes even better if it’s prepared overnight, and you can add some diced fries, to taste. <img class="inline-flex align-bottom" src="https://villagrancanaria.com/cms/uploads/ropa_vieja_canaria_2.jpg"><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for the canarian ropa vieja for 4 people</h3><ul class='bullet'><li class="relative ml-5 list-disc">400 g chickpeas</li><li class="relative ml-5 list-disc">400 g beef</li><li class="relative ml-5 list-disc">400 g chicken </li><li class="relative ml-5 list-disc">2 medium onions</li><li class="relative ml-5 list-disc">4 garlic</li><li class="relative ml-5 list-disc">1 green or red pepper to taste</li><li class="relative ml-5 list-disc">3 tomatoes</li><li class="relative ml-5 list-disc">75 ml dry white wine</li><li class="relative ml-5 list-disc">1 bay leaf</li><li class="relative ml-5 list-disc">Spices to taste (sweet paprika, oregano, thyme, cumin)</li><li class="relative ml-5 list-disc">Fries to taste</li><li class="relative ml-5 list-disc">Parsley</li><li class="relative ml-5 list-disc">Salt</li><li class="relative ml-5 list-disc">Pepper</li><li class="relative ml-5 list-disc">Extra virgin olive oil  </li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation of the ropa vieja, Canarian style</h3><ul class='bullet'><li class="relative ml-5 list-disc">Remove the chickpeas, chicken and beef from the stock.</li><li class="relative ml-5 list-disc">Pull and set aside.</li><li class="relative ml-5 list-disc">Cut the pepper, onion and garlic into brunoise (small cubes).</li><li class="relative ml-5 list-disc">Sauté with two tablespoons of extra virgin olive oil.</li><li class="relative ml-5 list-disc">Season with salt and pepper.</li><li class="relative ml-5 list-disc">Grate the tomato.</li><li class="relative ml-5 list-disc">Add to the casserole when the onion starts to turn transparent.</li><li class="relative ml-5 list-disc">When the tomato is well cooked, add the bay leaf, the chickpeas, the chicken and the beef, previously shredded.</li><li class="relative ml-5 list-disc">Pour in the white wine and turn up the heat so that the alcohol evaporates.</li><li class="relative ml-5 list-disc">Add the spices to taste and cook for 3 minutes, stirring well.</li><li class="relative ml-5 list-disc">Serve with diced fries to taste and chopped parsley.</li></ul>As you’ll have seen, ropa vieja canaria is a simple dish that reuses the leftovers from broths and stews and transforms them into a true culinary delight." ["titulo_de_pagina"]=> string(40) "▷ Ropa Vieja Recipe | VillaGranCanaria" ["metatag_descripcion"]=> string(139) "Dish from the Canary Islands. It’s a typical dish made from the leftover broth and stew that can be found throughout all the archipelago." ["experience_type"]=> string(1) "6" ["short_description"]=> string(32) "Recipe for Canarian ropa vieja. " ["city"]=> string(0) "" ["related_experiences"]=> string(29) " 401 400 399 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470809" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "400" ["filePath"]=> string(67) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/photo.jpg" ["urlPath"]=> string(22) "/cms/uploads/photo.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(39) "Traditional Canarian dishes: ropa vieja" } [2]=> array(28) { ["num"]=> string(3) "399" ["createdDate"]=> string(19) "2022-02-09 10:55:41" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-03-17 16:08:29" ["updatedByUserNum"]=> string(3) "514" ["dragSortOrder"]=> string(2) "79" ["enlace"]=> string(53) "/experiences/garbanzada-canaria-chickpea-stew-recipe/" ["title"]=> string(42) "Traditional Canarian dishes: chickpea stew" ["content"]=> string(4659) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Traditional Canarian dishes: chickpea stew</h1>The Garbanzada canaria, also known as garbanzas compuestas, is a typical dish of the archipelago that can be eaten as a tapa, half-portion or as a unique course.  The traditional composition of the recipe is fairly unanimous, and it can be found in almost all popular restaurants in the Canary Islands.  It’s very similar to the stews of northern Spain, so it may have been introduced to the archipelago by the Castilians after the conquest. This stew occupies a prominent place in the use of legumes in Canarian gastronomy.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe: how to make the chickpea stew</h2>In the Canary Islands, there’s a difference between the chickpea and the garbanza. The latter is larger, whiter, more tender and easier to cook. The basis of this recipe consists of stewing the garbanzas with various pieces of pork: bacon, salted ribs, chorizo and a couple of pig’s trotters.  <h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients</h3><ul class='bullet'><li class="relative ml-5 list-disc">500 g chickpeas</li><li class="relative ml-5 list-disc">500 g potatoes (optional)</li><li class="relative ml-5 list-disc">200 g of salted ribs</li><li class="relative ml-5 list-disc">2 pig's trotters</li><li class="relative ml-5 list-disc">200 g of bacon</li><li class="relative ml-5 list-disc">100 g of chorizo</li><li class="relative ml-5 list-disc">1 pepper</li><li class="relative ml-5 list-disc">1 large onion</li><li class="relative ml-5 list-disc">Paprika</li><li class="relative ml-5 list-disc">Bay leaf</li><li class="relative ml-5 list-disc">2 black peppercorns</li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation</h3><ul class='bullet'><li class="relative ml-5 list-disc">The night before, put the chickpeas and ribs in separate containers with water.</li><li class="relative ml-5 list-disc">When preparing the Garbanzada, put the chickpeas, ribs and pork in a pot with water and bring to a simmer.</li><li class="relative ml-5 list-disc">At the first boil, add the bacon and the chorizo, while making a sofrito (sauce with pepper, onion and three cloves of garlic).</li><li class="relative ml-5 list-disc">When the sauce is ready, pour it into the chickpea pot and stir well.</li><li class="relative ml-5 list-disc">Add a couple of bay leaves, half a spoonful of paprika and a couple of black peppercorns.</li><li class="relative ml-5 list-disc">Optionally, dice the potatoes, fry until golden brown and add them to the stew.</li><li class="relative ml-5 list-disc">Add salt to taste.</li></ul>As you’ll have seen, the garbanzada canaria is a very tasty and hearty dish, which is eaten especially in winter." ["titulo_de_pagina"]=> string(47) "▷Garbanzada Canaria - Canarian Chickpea Stew " ["metatag_descripcion"]=> string(158) "Here’s an easy recipe for this Canary Island Stew. Also known as garbanzas compuestas, this dish is perfect for the winter. You’ll need the following… " ["experience_type"]=> string(1) "6" ["short_description"]=> string(14) "Ready to cook?" ["city"]=> string(0) "" ["related_experiences"]=> string(29) " 401 400 399 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470808" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "399" ["filePath"]=> string(71) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/image_64.jpeg" ["urlPath"]=> string(26) "/cms/uploads/image_64.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(42) "Traditional Canarian dishes: chickpea stew" } [3]=> array(28) { ["num"]=> string(3) "398" ["createdDate"]=> string(19) "2022-02-09 10:42:02" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-02-10 10:49:47" ["updatedByUserNum"]=> string(3) "440" ["dragSortOrder"]=> string(2) "78" ["enlace"]=> string(36) "/experiences/recipe-canarian-arepas/" ["title"]=> string(65) "Canarian Arepas, a Venezuelan delicatessen adopted in the islands" ["content"]=> string(7637) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Canarian Arepas, a Venezuelan delicatessen adopted in the islands</h1> Canarian Arepas are originally from Venezuela, traditionally known as the Eighth Island by the islanders of the Canary Islands. This recipe was adapted by the islanders. Its name proves the enormous influence and cultural ties that this sister country has had on the Canary Islands. In fact, it goes far beyond the cuisine. It really is rare that any Canarian family doesn’t have or hasn’t had relatives there.  And, as gastronomy is something that unites people, it isn’t surprising that those Canarians or their descendants who returned to the islands brought with them this rich and tasty recipe.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe: how to make Canarian arepas</h2>Arepas are a round, flattened dough made from corn flour (or millo, as this cereal is called in the Canary Islands). A famous slogan of a Spanish pizzeria chain says that “the secret is in the dough”. In this case, in the flour.  The arepa is then filled with practically anything you like, although the most common arepas are usually those with shredded meat or the classic Reina Pepiada (with chicken and avocado), which we'll present to you in this article. <img class="inline-flex align-bottom" src="https://villagrancanaria.com/cms/uploads/IMG_8303_500_1.jpg">This dish is  very easy to prepare, so if you want to make it yourself before, during or after your trip to the Canary Islands, be sure to follow this simple, finger-licking recipe.  <h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for the dough</h3><ul class='bullet'><li class="relative ml-5 list-disc">2 cups of special flour for arepas</li><li class="relative ml-5 list-disc">4 cups of warm water</li><li class="relative ml-5 list-disc">1 teaspoon salt</li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">How to make the dough</h3><ol class='bullet'><li class="relative ml-5 list-decimal">Pour the water and salt into a large bowl.</li><li class="relative ml-5 list-decimal">Add the flour and stir with a spoon or fork.</li><li class="relative ml-5 list-decimal">The warm water helps the flour to integrate better and prevents clumps.</li><li class="relative ml-5 list-decimal">Start working with your hands when the mixture has a consistency.</li><li class="relative ml-5 list-decimal">Continue kneading little by little in an outward and inward motion, so that the flour completely absorbs the water and the dough is uniform, compact and doesn’t stick to your hands.</li><li class="relative ml-5 list-decimal">When the dough is ready, wash your hands and start making balls (slightly larger than a walnut) and then flatten them into a round shape.</li><li class="relative ml-5 list-decimal">Make sure they’re one finger thick.</li><li class="relative ml-5 list-decimal">If there are any cracks in the dough, add a little water and seal it. </li><li class="relative ml-5 list-decimal">Pour a little oil into a very hot frying pan to prevent them from sticking.</li><li class="relative ml-5 list-decimal">Heat over medium heat so that the arepas are cooked through and aren’t raw on the inside.</li><li class="relative ml-5 list-decimal">Cook the dough in the frying pan for about 15-20 minutes.</li><li class="relative ml-5 list-decimal">Cook them until they turn golden brown and are toasted on the outside. </li><li class="relative ml-5 list-decimal">When they’re done, cover them with a cloth so that they don’t cool down and keep the outside crispy.  </li></ol><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for the arepa Reina Pepiada</h3><ul class='bullet'><li class="relative ml-5 list-disc">400 g chicken breast</li><li class="relative ml-5 list-disc">2 cloves of garlic</li><li class="relative ml-5 list-disc">1 medium onion</li><li class="relative ml-5 list-disc">1 ripe avocado</li><li class="relative ml-5 list-disc">3 tablespoons of homemade mayonnaise</li><li class="relative ml-5 list-disc">25 ml extra virgin olive oil</li><li class="relative ml-5 list-disc">Salt and freshly ground black pepper (to taste)</li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation of the arepa Reina Pepiada</h3><ol class='bullet'><li class="relative ml-5 list-decimal">Cut the meat into small pieces and season to taste with salt and pepper.</li><li class="relative ml-5 list-decimal">In a frying pan with a little oil, fry the onion and garlic and add the chicken meat.</li><li class="relative ml-5 list-decimal">Sauté until juicy and set aside in a bowl.</li><li class="relative ml-5 list-decimal">Peel the avocado, cut it into small pieces, add it to the bowl and mix the ingredients well.</li><li class="relative ml-5 list-decimal">Add the mayonnaise and mix well. </li><li class="relative ml-5 list-decimal">Fill the arepa with the mixture.</li></ol>As you’ll have been able to see, the Canarian arepas are a real delicacy and the recipe is really easy to prepare. Do you dare to try them?" ["titulo_de_pagina"]=> string(44) "▷ Canarian Arepa Recipe - VillaGranCanaria" ["metatag_descripcion"]=> string(143) "The Canary Island are influenced by the Venezuelan culture and cuisine. Here’s an easy recipe for Canarian Arepas! You’ll need 2 cups of…" ["experience_type"]=> string(1) "6" ["short_description"]=> string(35) "You can’t miss this yummy recipe." ["city"]=> string(0) "" ["related_experiences"]=> string(29) " 401 400 399 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470807" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "398" ["filePath"]=> string(89) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/que_comer_tenerife_arepas_1.jpg" ["urlPath"]=> string(44) "/cms/uploads/que_comer_tenerife_arepas_1.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(65) "Canarian Arepas, a Venezuelan delicatessen adopted in the islands" } [4]=> array(28) { ["num"]=> string(3) "385" ["createdDate"]=> string(19) "2021-12-26 20:22:36" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-28 12:32:42" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "65" ["enlace"]=> string(30) "/experiences/canarian-truchas/" ["title"]=> string(43) "Traditional Canary Islands cooking: truchas" ["content"]=> string(11731) "With the arrival of the Christmas festival, Canarian homes are filled with families willing to spend the holidays in company, well surrounded by dishes full of flavor and tradition. In this sense, there is a dessert that never fails at this time and that is a sure option to succeed, the Canarian truchas. In the <a href="https://villagrancanaria.com/es/">Canary Islands</a>, it is very typical to eat this type of Christmas sweet. Although to be honest, we must say that it is a dessert that is eaten perfectly throughout the year and that you can find in establishments such as restaurants throughout the island.  One recipe is for Canarian truchas that is passed from generation to generation. With basic ingredients such as sweet potatoes or hair and that, over the years, other ingredients have been introduced, such as almonds or raisins.  Today in this post, we want to show you the true Canarian truchas, those of a lifetime, the ones that are present on the tables and are eaten every Christmas in Canarian homes. We will teach you how to do them step by step so that you can taste this sweet piece of the Canary Islands.<h2 class="text-2xl" style="text-align:justify;">What are Canarian truchas?</h2>Canarian truchas, so you can have a reference, are very similar to the pestiños or the Borrachuelos of Malaga.  For its preparation, the typical wafers are used with which savory dumplings are prepared, in this case they will be sweet and you can easily find them in any supermarket.   The best thing you can do if you want to make the recipe for Canarian truchas is to ask someone on the island how they are made and what are the steps to follow, although we can already anticipate that it is quite simple to do.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Trucha_canaria_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">How to make Canarian truchas in 5 easy steps</h2>Canarian truchas are made every Christmas. In each of the islands, the ways of making and the ingredients changes, such as the introduction of  spaghetti squash preserve or even other nuts such as raisins or walnuts, they give it that special touch that they have and that everyone, adults and children like.  However, to make your Canarian truchas, you must get these ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc" style="text-align:justify;">1/2 of flour.</li><li class="relative ml-5 list-disc" style="text-align:justify;">1 kg of sweet potato yellow.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3/4 kg of sugar.</li><li class="relative ml-5 list-disc" style="text-align:justify;">100 GR of peeled almonds.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Lemon zest.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3 tablespoons of margarine for puff pastry.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Olive oil.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Ground cinnamon.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Get out.</li></ul> Do you have them? Perfect! Now pay close attention because we are going to teach you in 5 simple steps how to make real Canarian truchas, those that every Christmas give us sweetness and flavor on such endearing dates.<h3 class="text-xl" style="text-align:justify;">Prepare the dough</h3>The first thing you should do is mix the flour with water, with the puff pastry margarine, a small cup with the olive oil and a pinch of salt.  When you have made the mass of the Canarian truchas and it is completely compact, you should let it rest for about 30 minutes. This mass will be the protagonist to form the truchas. You can skip this step directly if you wish, since as you know there are the dumplings that perfectly fulfill the function of the dough.<h3 class="text-xl" style="text-align:justify;">Sweet potatoes cook the</h3>Peel sweet potatoes and place in salted water. You can cut them or put them directly whole, we leave it to your choice.  The moment they are soft, it is time to remove them from the water. We don't want them to brown and overcook, we just want them to be soft so that we can crush them and make a paste.<h3 class="text-xl" style="text-align:justify;">Mix the ingredients</h3>We already have the dough for the dumplings or wafers, failing that, so the next step will be to mix all the ingredients. We are going to take the batatas, the peeled and crushed almonds, the sugar, the lemon zest and the ground cinnamon and we are going to mix everything well. When everything is well integrated and a compact paste has been formed, we will put it aside.<h3 class="text-xl" style="text-align:justify;">Placing the filling</h3>It is the turn to put a little flour on the table or the chicken in the kitchen. We are going to stretch the dough of the Canarian truchas that we have made with a kitchen roller and we will form circles of approximately 10 centimeters. When you finish shaping the dough for the truchas, you place the filling on top of the dough, fold them carefully joining each edge and squashing with a fork that you have on hand.  At this precise moment you must be careful and do it gently, otherwise the dough may break when we fry them in the pan.<h3 class="text-xl" style="text-align:justify;">Fry and serve</h3>When you have all your truchas finished and very beautiful, it is time to repair a pan with plenty of oil. We will let the oil be very hot and we will introduce them. We suggest that, when they are frying, add icing sugar on top of the truchas to give it that final sweet touch.  We only have to remove them from the fire, let them cool down and enjoy this Christmas delicacy so characteristic of the Canary Islands.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Truchas_de_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian truchas: island Christmas tradition</h2>We are immersed in a time when food is the main protagonist. We are living a few festive weeks in which we meet our loved ones enjoying magnificent dishes, always accompanied by traditional sweets.  In the Canary Islands, as you have seen, the queen of these traditional Christmas sweets are truchas. However, they go far beyond being a simple Christmas sweet, it is a tradition that is passed down from generation to generation.  It is also the perfect opportunity to bring different generations together and pass on this recipe, that affection and that love that is later reflected in the truchas. It is the perfect time to gather around a kitchen and enjoy the creation process.  In summary, we hope that you have been able to learn a little better about the history and everything that surrounds this traditional Canarian sweet. If you come to visit Gran Canaria, you cannot leave without trying or taking the Canarian truchas with you because we are sure that you will repeat and want to do it at home." ["titulo_de_pagina"]=> string(67) "▷ Truchas 【Typical Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(147) "Canarian truchas are one of the most typical desserts in Canarian cuisine, especially at Christmas time. Discover how to make this delicious sweet." ["experience_type"]=> string(1) "6" ["short_description"]=> string(57) "Discover one of the typical sweets of the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470541" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "385" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Truchas_canarias.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Truchas_canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "truchas canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(43) "Traditional Canary Islands cooking: truchas" } [5]=> array(28) { ["num"]=> string(3) "384" ["createdDate"]=> string(19) "2021-12-26 20:05:52" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 14:38:41" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "64" ["enlace"]=> string(38) "/experiences/canarian-sancocho-recipe/" ["title"]=> string(44) "Traditional Canary Islands cooking: sancocho" ["content"]=> string(11601) " Canarian gastronomy is the great hidden secret that Spain has. We all know how rich Spanish cuisine is, but Canarian has peculiarities that make it unique. Among all the magnificent dishes that we can find, such as ropa vieja, goat meat or watercress stew, the main dish is the Canarian sancocho.  It is a dish that is not usually cooked daily in Canarian homes, however, in some restaurants scattered throughout the islands it can be found on their menu as the maximum exponent of the archipelago's gastronomy.  Today we want to bring you a little closer to this traditional and emblematic dish of all Canaries.  We want to review its history, its idiosyncrasy, how it has become a benchmark of Canarian culture, becoming something more than a recipe. And of course, we will tell you how you can make your own sancocho in your kitchen.<h2 class="text-2xl" style="text-align:justify;">History of the Canarian sancocho</h2>There are some theories that speak of the origin of the production of the Canarian sancocho, which undoubtedly comes from dried and salty fish, but, nevertheless, it is believed that its origin is linked to the Portuguese who settled on the islands  These were large consumers of cod and in the islands, the cod was not so easily found, so they had to resort to another typical fish in the islands, the cherne. The history of the Canarian sancocho emerged in the mid-19th century. We are at a time when fish in Gran Canaria had to be sold the same day it was caught, since no conservation methods were known.  However, as we enter the twentieth century, changes are beginning to be seen with respect to the gastronomy of the islands. There is a leap in quality in terms of food preservation with the introduction of salting  It is at this time when the first news of the sancocho as we know it today begins to be heard. Likewise, it took a few more years for the idea to catch on in Canarian society and become consolidated. For this reason, the idea of dried and salted fish did not reach all places equally, in the center of the island it took a while to arrive, but when it did, it became the main food for those who went to work. to the field or the sea.  In each part of the island it is prepared in a different way. In the south, it is made with cherne or conger, potatoes and sweet potatoes, on the other hand, in the north it is preferred to use another type of fish such as corvina accompanied by vegetables.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_1.png"></figure><h2 class="text-2xl" style="text-align:justify;">How to prepare a good Canarian sancocho?</h2>Knowing the history and origin of such a typical Canarian food as the Canarian sancocho is essential to understand why it is so popular and so beloved.  Surely at this time you are wondering how this dish is really prepared, what ingredients are used and the steps to follow.  Well that is precisely what comes next, we are going to teach you the most traditional way of making the delicious Canarian sancocho.  The first thing you should know is what are the ingredients used: <ul class='bullet'><li class="relative ml-5 list-disc">A kilo of salty cherne.</li><li class="relative ml-5 list-disc">A kilo of potatoes.</li><li class="relative ml-5 list-disc">Half a kilo of sweet potatoes (sweet potato).</li><li class="relative ml-5 list-disc">About 500 grams of gofio for the pella.</li><li class="relative ml-5 list-disc">Salt.</li><li class="relative ml-5 list-disc">Sugar.</li><li class="relative ml-5 list-disc">Water.</li><li class="relative ml-5 list-disc">Mojo.</li><li class="relative ml-5 list-disc">Oil.</li><li class="relative ml-5 list-disc">Vinegar.</li></ul><h3 class="text-xl" style="text-align:justify;">First step: the fish</h3>Traditionally, the fish used is cherne. Other fish such as corvina or donkey can also be used. The first thing to do is to leave the fish desalted before cooking. It will be placed in a container with water for 24 hours, changing the water about 5-6 times.<h3 class="text-xl" style="text-align:justify;">Second step: introduce the potatoes and the sweet potato with the fish</h3>Once you have completely desalted the fish, you can go peeling the potatoes and sweet potatoes. You put them in the cauldron with water, this time without salt, you add the fish.  Usually fish are cooked earlier than potatoes and sweet potatoes. If so, remove the fish when you see that it is done and continue boiling them.<h3 class="text-xl" style="text-align:justify;">Third step: prepare the pella and the mojo</h3>Now it is the turn of one of the ingredients that gives the special touch to the Canarian sancocho, the mojo.   To prepare the mojo you will need the oil, vinegar, salt, paprika, garlic and cumin. In some homes, red pepper is added to give it a touch of color. The preparation is very easy, add all the ingredients together in a blender and mix them well. To prepare the pella you will only need water, sugar and gofio. Bananas, walnuts, honey or almonds are also added on some occasions to give a sweet and special touch to the pella.  Pour the gofio into a bowl, add sugar and add water until it becomes a very compact dough, at which point the pella will be shaped and ready to enjoy.<h3 class="text-xl" style="text-align:justify;">Fourth step: enjoy the sancocho</h3>Once you have everything finished, you will only need to assemble everything: put the fish, potatoes and sweet potato, on top of the mojo and to one side some slices of gofio pella. At this moment, you will be able to enjoy the best Canarian sancocho in the company of your loved ones. In the Canary Islands, it is a tradition that they are eaten during Holy Week, more specifically on Good Friday, where whole families gather to enjoy.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_Canarias_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Sancocho canario: the axis of Canarian cuisine</h2>Canarian gastronomy is rich and varied. You just have to go around its villages and its little corners to realize the magic of this cuisine.  It is a cuisine that is yet to be discovered by many and to continue to enjoy to the fullest for those who already know it.  Sancocho is a dish that leaves no one indifferent. It has an amalgam of flavors that make it unique: the salty of its fish, the sweetness of its sweet potato and peel and that flavor so intense and so ours as is the mojo.  In summary, we hope that you have been able to get to know this very important dish for Canarian gastronomy and culture a little better. <a href="https://villagrancanaria.com/es/">If you visit our island</a>, you cannot leave it without trying the Canarian sancocho, the mythical pella de gofio and the rich Canarian sauce, the mojo picón." ["titulo_de_pagina"]=> string(67) "▷ Sancocho 【Typical Canary Island Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(141) "Sancocho is one of the most popular dishes in typical Canarian cuisine at Easter. With this recipe you can prepare it in the traditional way." ["experience_type"]=> string(1) "6" ["short_description"]=> string(55) "Discover one of the typical dishes of Canarian cuisine." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470540" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "384" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Sancocho_canario.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Sancocho_canario.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "sancocho canario" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(44) "Traditional Canary Islands cooking: sancocho" } [6]=> array(28) { ["num"]=> string(3) "383" ["createdDate"]=> string(19) "2021-12-26 13:52:00" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 12:02:34" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "63" ["enlace"]=> string(45) "/experiences/canarian-watercress-stew-recipe/" ["title"]=> string(51) "Traditional Canary Islands cooking: watercress stew" ["content"]=> string(10312) "Dishes that you eat with a spoon are the basis of a good and varied diet. Fortunately, Canarian gastronomy has a wide variety of this type of dishes; we can find broths such as potato, millet, or stews such as lentils and jaramagos. But, of all of them, one stands out for the combination of foods it contains: watercress stew or potaje de berros.  Nowadays, it’s one of the star dishes of Canarian gastronomy, along with sancocho or goat's meat, which cannot be missing from the tables of Canarian homes. Each master has his own recipe, and in each of the 7 islands it’s prepared differently, like for example with watercress, pineapple or potato as the basis of the dish.  In addition, it’s a dish that comes in handy in winter to warm us from the cold and is served in many restaurants on the island. Although, this dish is served at any time of the year, and it’s always present in Canarian homes. It can be 30 degrees outside, and you’ll still see a good watercress stew being made.  In this post, we’re going to highlight the traditions and customs of Canarian gastronomy. First, we’ll talk about watercress, where it comes from and how it’s obtained, as well as offering you the original recipe used on the <a href="https://villagrancanaria.com/es/">island of Gran Canaria</a>.<h2 class="text-2xl" style="text-align:justify;">What is watercress?</h2>Watercress is a green vegetable belonging to the Brassicacea family, a real delicacy. The flavour is quite characteristic, as it has a mild, slightly bitter spiciness, which gives a distinctive touch to salads and watercress stews. The vegetable originates from northern Asia and Europe. The main watercress exporting countries are Denmark, France, Belgium, Holland and England.   In the Canary Islands, watercress grows in ravines, mainly on rocks where there’s a high degree of humidity, as its main source of sustenance is water. The richest areas of Gran Canaria in terms of watercress are the municipalities of Firgas, Teror and Valleseco.  Watercress is a vegetable that must be eaten very quickly, and it shouldn’t be kept in the fridge for more than 2-3 days, otherwise it’ll begin to oxidize and lose its flavour. In order to be consumed, it must keep its bright green colour, to offer you all its vitamins C, A, E, minerals and fibre.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Berros_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian watercress stew recipe</h2>As you know, each island and each person has their own way of making watercress stew. We’re going to tell you how to make the authentic Canarian watercress stew, the one made in Gran Canaria, in 4 simple steps. But before we start, you need the following ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc">500 grams of watercress</li><li class="relative ml-5 list-disc">150 grams of pinto beans</li><li class="relative ml-5 list-disc">100 grams of green beans</li><li class="relative ml-5 list-disc">100 grams of pumpkin</li><li class="relative ml-5 list-disc">100 grams of carrots</li><li class="relative ml-5 list-disc">500 grams of potato</li><li class="relative ml-5 list-disc">250 grams of pork ribs</li><li class="relative ml-5 list-disc">1 corncob</li><li class="relative ml-5 list-disc">1 onion</li><li class="relative ml-5 list-disc">1 tomato</li><li class="relative ml-5 list-disc">1 green pepper</li><li class="relative ml-5 list-disc">3 cloves of garlic</li><li class="relative ml-5 list-disc">1 spoonful of cumin</li><li class="relative ml-5 list-disc">1 pinch of saffron</li><li class="relative ml-5 list-disc">100 millilitres of oil</li><li class="relative ml-5 list-disc">A pinch of salt</li><li class="relative ml-5 list-disc">3/2 of water</li></ul><h3 class="text-xl" style="text-align:justify;">1. Soak the beans and prepare the meat</h3>The first thing to do once you’ve gathered all the ingredients for the watercress stew is to soak the beans the night before. Once they’ve soaked well, put the water in a pot and cook the pinto beans.   The water should be very cold and when we observe the first bubbles, we add more cold water until the beans are soft. Next, add the pork ribs with the oil and salt over a very low heat.<h3 class="text-xl" style="text-align:justify;">2. Chop the vegetables and season</h3>While the beans and meat are cooking, we’re going to take the opportunity to chop all the vegetables. You can leave the corn on the cob whole or cut it in half, depending on your taste and how many people are going to sit at the table. We’ll also take advantage of this moment to peel and chop the potatoes.  Once everything is perfectly chopped, add these ingredients to the pot without stirring. Now it’s time to season and for this we’ll add the saffron, another pinch of salt and the cumin and, at this point, is when we stir the watercress stew a little so that all the ingredients are integrated.<h3 class="text-xl" style="text-align:justify;">3. Add the watercress</h3>The last ingredient we’re going to add to the pot is the star ingredient, the watercress. We’re going to chop it very finely and add it to the pot. At this point, we’re going to continue cooking on a low heat for at least two hours, until the meat is very tender, and the vegetables are practically dissolved.<h3 class="text-xl" style="text-align:justify;">4. Enjoy the watercress stew</h3>To round off the dish, it’s traditional to add a spoonful of gofio, which is known as gofio escaldao, and soft local cheese. We recommend that you take some broth from the stew, preferably containing beans and some meat, put it all in a bowl and add a couple of spoonfuls of gofio until you get a consistent mass.   In this way, you’ll be able to taste the authentic gofio escaldao, with the watercress stew and the traditional cube of soft cheese.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Potaje_de_berros_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Watercress stew: authentic Canarian cuisine</h2>This concludes our brief but intense review of one of the star dishes of Canarian gastronomy. A dish that, as you’ve seen, contains many ingredients, all of them varied and with different cooking times. However, it isn’t a meal that requires a very arduous preparation process. All you have to do is follow the steps we’ve indicated above and take into account the time it should be on the stove, never cooking for more than two hours.  In short, if you’re planning to visit Gran Canaria during the winter months, we recommend that you visit the villages in the midlands and try the best watercress stews in the Canary Islands." ["titulo_de_pagina"]=> string(69) "Watercress Stew 【Traditional Canarian Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(143) "Canarian watercress stew is a hearty spoon dish that can be eaten as a main course and is one of the most popular dishes in the Canary Islands." ["experience_type"]=> string(1) "6" ["short_description"]=> string(61) "Discover one of the most important dishes of the archipelago." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470539" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "383" ["filePath"]=> string(95) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["urlPath"]=> string(50) "/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(32) "Receta potaje de berros Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(51) "Traditional Canary Islands cooking: watercress stew" } [7]=> array(28) { ["num"]=> string(3) "382" ["createdDate"]=> string(19) "2021-12-26 12:25:54" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-26 20:23:19" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "62" ["enlace"]=> string(40) "/experiences/canarian-goat-meat-recipes/" ["title"]=> string(45) "Traditional Canary Islands cooking: goat meat" ["content"]=> string(9291) "The gastronomy of the Canary Islands is one of the best in the country. It has a wide variety of very special dishes, such as "sancocho canario" or "ropa vieja", which are the best known and most demanded by those who visit the island. However, there’s one traditional dish that has been cooked since ancient times: goat's meat.  On the Canary Islands, the goat is one of the main species that live on the archipelago. We can find a large goat population on all the islands, especially Fuerteventura. The first Castilian conquerors were already aware of this fact and began to incorporate this type of meat into their diet, discovering how tasty it is.  Goat meat is low in fat and high in protein, making it an excellent product to incorporate into any diet on a regular basis.  In today's post, we want you to learn more about how to prepare goat meat. We’re going to show you the different ways in which the meat is prepared in the Canary Islands, the ingredients and the cooking times to enjoy one of the most emblematic dishes of the archipelago.<h2 class="text-2xl" style="text-align:justify;">How do you make traditional goat's meat?</h2>Goat meat is a special food, different from other types of meat such as beef or pork. It has a production process that begins right at the moment of slaughter and the way the meat is cleaned will have a considerable influence on its final flavour.  Similarly, goat meat can be prepared in many ways. Some people prefer it fried without much elaboration, others prefer it in sauce with a few boiled potatoes as a garnish or, which is not very common on the islands, a goat meat soup.  Here are some of the most popular and traditional goat meat recipes for tasty meat with personality, which are very easy to prepare and don't take much time.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_Canarias_1.jpeg"></figure><h3 class="text-xl" style="text-align:justify;">Compound goat meat</h3>This is perhaps the most typical and traditional way of preparing goat meat. It’s a dish that you’ll hardly find in hotel establishments, being more common to see in places such as guachinches (a special establishment in Tenerife for eating local food) or homes. Before starting with the preparation itself, it’s important to bear in mind that the meat must first be cooked on the fire for about 30 minutes. In this way, the strong original flavour is mitigated, and it’s suitable for the most exquisite palates. Next, a mixture of aromatic herbs is added to give it flavour. The next step is to add the vegetables, such as onion, pepper, courgette, carrot or leek together with a few potatoes. All this is put on the heat and water and white wine are added to give the final touch of flavour to the goat's meat in its composite version. As you’ve seen, it’s easy to follow and to make, you just have to take into account the cooking time.<h3 class="text-xl" style="text-align:justify;">Goat meat in sauce</h3>Another of the traditional ways of preparing goat meat. In the beginning, it follows the same steps as the recipe for the composite meat: first it’s cooked on the fire for 30 minutes.  The next step, once the meat is cooked and ready to be put in the cauldron, is to form a large bed of vegetables, which are fried and browned. This step is essential for a stew or meat in sauce.  Then, when the vegetables begin to brown, the spices are added in a mash similar to that of the previous recipe, finishing off the cooking by adding white wine and water.  To achieve a consistent, tasty sauce with the right texture, we recommend that you take the stock left over from the frying and add it to the pot. This will thicken the sauce, allowing it to integrate perfectly with the meat, so that you can enjoy authentic goat meat in sauce.<h3 class="text-xl" style="text-align:justify;">Goat meat soup</h3>We’d like to finish this review of the most traditional goat meat recipes with a dish that may not be so well known or popular, but which we think it’s important for you to know about.  Goat meat soup is made in the same way as a traditional soup, with water and oil; the difference is that here the meat is already cooked and cleaned, so only the vegetables, chickpeas or noodles are added, to taste. The following ingredients are needed to make this dish:  <ul class='bullet'><li class="relative ml-5 list-disc">Approximately 3 kg of goat meat.</li><li class="relative ml-5 list-disc">3/4 litres of white wine.</li><li class="relative ml-5 list-disc">2.5 kilos of onion.</li><li class="relative ml-5 list-disc">2 carrots.</li><li class="relative ml-5 list-disc">1 red pepper.</li><li class="relative ml-5 list-disc">2 heads of garlic.</li><li class="relative ml-5 list-disc">A spoonful of sweet paprika.</li><li class="relative ml-5 list-disc">Black pepper.</li><li class="relative ml-5 list-disc">2 spoonfuls of Canarian red mojo.</li><li class="relative ml-5 list-disc">Salt.</li></ul> The first thing to add is the vegetables, to which a little heat is given until golden brown, adding the meat and wine, as well as the garlic heads. It’s left to simmer on a low heat so that it acquires flavour and begins to bubble.  At this point, add the red mojo and let it continue cooking for a few more minutes until the meat is very tender.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Goat meat: Canarian tradition with flavour</h2>This is the end of our culinary post dedicated to one of the most flavoursome and traditional dishes of the islands. In each one of them, the preparations may vary according to the traditional recipe book, modifying some of the ingredients that give it that distinctive personal touch, with the preparation being different in Fuerteventura and Gran Canaria.  In short, you can't leave Gran Canaria without trying goat's meat in any of its recipes. In the same way, we encourage you to try some of the recipes we’ve offered you at home, we assure you that the result will have that intense flavour that characterizes this type of meat." ["titulo_de_pagina"]=> string(73) "▷ Goat Meat 【Traditional Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(135) "Goat meat is a gastronomic experience rooted in the culinary culture of traditional Canarian cuisine, being one of its main references." ["experience_type"]=> string(1) "6" ["short_description"]=> string(81) "Get to know one of the most popular types of meat consumed in the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 383 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470538" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "382" ["filePath"]=> string(96) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["urlPath"]=> string(51) "/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(33) "Receta de carne de cabra Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(45) "Traditional Canary Islands cooking: goat meat" } } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(39) "Traditional Canarian cuisine: carajacas" } [1]=> array(30) { ["num"]=> string(3) "400" ["createdDate"]=> string(19) "2022-02-09 13:16:08" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-02-10 10:49:04" ["updatedByUserNum"]=> string(3) "440" ["dragSortOrder"]=> string(2) "80" ["enlace"]=> string(40) "/experiences/ropa-vieja-canarian-recipe/" ["title"]=> string(39) "Traditional Canarian dishes: ropa vieja" ["content"]=> string(5160) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Traditional Canarian dishes: ropa vieja</h1>Canarian ropa vieja is a typical dish made from the leftover broth and stew that can be found throughout all the archipelago.<h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe: how to make ropa vieja canaria step by step</h2>Canarian-style ropa vieja is a representative dish of Canarian cuisine made with the leftovers from the broth, such as chickpeas, beef and chicken. It’s accompanied by a traditional sofrito sauce made with pepper, onion, garlic and crushed tomato. It tastes even better if it’s prepared overnight, and you can add some diced fries, to taste. <img class="inline-flex align-bottom" src="https://villagrancanaria.com/cms/uploads/ropa_vieja_canaria_2.jpg"><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for the canarian ropa vieja for 4 people</h3><ul class='bullet'><li class="relative ml-5 list-disc">400 g chickpeas</li><li class="relative ml-5 list-disc">400 g beef</li><li class="relative ml-5 list-disc">400 g chicken </li><li class="relative ml-5 list-disc">2 medium onions</li><li class="relative ml-5 list-disc">4 garlic</li><li class="relative ml-5 list-disc">1 green or red pepper to taste</li><li class="relative ml-5 list-disc">3 tomatoes</li><li class="relative ml-5 list-disc">75 ml dry white wine</li><li class="relative ml-5 list-disc">1 bay leaf</li><li class="relative ml-5 list-disc">Spices to taste (sweet paprika, oregano, thyme, cumin)</li><li class="relative ml-5 list-disc">Fries to taste</li><li class="relative ml-5 list-disc">Parsley</li><li class="relative ml-5 list-disc">Salt</li><li class="relative ml-5 list-disc">Pepper</li><li class="relative ml-5 list-disc">Extra virgin olive oil  </li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation of the ropa vieja, Canarian style</h3><ul class='bullet'><li class="relative ml-5 list-disc">Remove the chickpeas, chicken and beef from the stock.</li><li class="relative ml-5 list-disc">Pull and set aside.</li><li class="relative ml-5 list-disc">Cut the pepper, onion and garlic into brunoise (small cubes).</li><li class="relative ml-5 list-disc">Sauté with two tablespoons of extra virgin olive oil.</li><li class="relative ml-5 list-disc">Season with salt and pepper.</li><li class="relative ml-5 list-disc">Grate the tomato.</li><li class="relative ml-5 list-disc">Add to the casserole when the onion starts to turn transparent.</li><li class="relative ml-5 list-disc">When the tomato is well cooked, add the bay leaf, the chickpeas, the chicken and the beef, previously shredded.</li><li class="relative ml-5 list-disc">Pour in the white wine and turn up the heat so that the alcohol evaporates.</li><li class="relative ml-5 list-disc">Add the spices to taste and cook for 3 minutes, stirring well.</li><li class="relative ml-5 list-disc">Serve with diced fries to taste and chopped parsley.</li></ul>As you’ll have seen, ropa vieja canaria is a simple dish that reuses the leftovers from broths and stews and transforms them into a true culinary delight." 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" ["city"]=> string(0) "" ["related_experiences"]=> string(29) " 401 400 399 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470809" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "400" ["filePath"]=> string(67) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/photo.jpg" ["urlPath"]=> string(22) "/cms/uploads/photo.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["experience_type_bd"]=> array(1) { [0]=> array(17) { ["num"]=> string(1) "6" ["createdDate"]=> string(19) "2020-01-30 15:23:06" ["createdByUserNum"]=> string(3) "102" ["updatedDate"]=> string(19) "2022-03-29 09:41:22" ["updatedByUserNum"]=> string(3) "514" ["dragSortOrder"]=> string(1) "7" ["enlace"]=> string(24) "/experiences/gastronomy/" ["name"]=> string(10) "Gastronomy" ["titulo_de_pagina"]=> string(31) "Gastronomy - Villa Gran Canaria" ["metatag_descripcion"]=> string(131) "Enjoy the best of Canarian gastronomy thanks to Villa Gran Canaria and delight yourself with the most traditional Canarian cuisine." ["visible"]=> string(1) "1" ["tableName"]=> string(16) "experience_types" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(3) "971" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(1) "6" ["filePath"]=> string(84) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/experience_6.png" ["urlPath"]=> string(29) "/cms/uploads/experience_6.png" ["info1"]=> string(12) "Gastronomía" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["icon"]=> array(1) { [0]=> array(12) { ["num"]=> string(4) "1056" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(4) "icon" ["recordNum"]=> string(1) "6" ["filePath"]=> string(76) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/food.png" ["urlPath"]=> string(21) "/cms/uploads/food.png" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["banner_images"]=> array(1) { [0]=> array(12) { ["num"]=> string(4) "1092" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(13) "banner_images" ["recordNum"]=> string(1) "6" ["filePath"]=> string(108) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/davide_cantelli_jpkfc5_d_DI_unsplash.jpg" ["urlPath"]=> string(53) "/cms/uploads/davide_cantelli_jpkfc5_d_DI_unsplash.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(10) "Gastronomy" } } ["related_experiences_bd"]=> array(7) { [0]=> array(28) { ["num"]=> string(3) "401" ["createdDate"]=> string(19) "2022-02-10 10:42:10" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-02-10 10:58:54" ["updatedByUserNum"]=> string(3) "440" ["dragSortOrder"]=> string(2) "81" ["enlace"]=> string(45) "/experiences/carajacas-recipe-canary-islands/" ["title"]=> string(39) "Traditional Canarian cuisine: carajacas" ["content"]=> string(4683) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Traditional Canarian cuisine: carajacas</h1>Canarian cuisine is characterized by its simplicity and the incredible flavour of its specialities, with dishes that are far from pretentious. The way dishes are seasoned on the islands is one of the main reasons for the popularity of Canarian gastronomy. And carajacas are a great example. The marinade used in their preparation is seasoned with various spices, which makes them very appetizing. Their slightly spicy touch makes them even more attractive.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">What are carajacas?</h2>Carajacas are a traditional dish from the Canary Islands. They’re made with calf's liver and can be fried or roasted. Their most typical accompaniment is usually sauce or mojo. They’re often served as 'enyesques' (tapas) in bars and restaurants or at important celebrations and festivals on the islands.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe step by step: how to make carajacas Canarian style </h2>The preparation of Canarian carajacas is really simple, and the ingredients can be easily found in any grocery shop.  <h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for carajacas</h3><ul class='bullet'><li class="relative ml-5 list-disc">1 kg of pork or beef liver</li><li class="relative ml-5 list-disc">½ hot pepper</li><li class="relative ml-5 list-disc">6 cloves of garlic</li><li class="relative ml-5 list-disc">½ glass of oil</li><li class="relative ml-5 list-disc">½ glass of vinegar</li><li class="relative ml-5 list-disc">Paprika</li><li class="relative ml-5 list-disc">Oregano</li><li class="relative ml-5 list-disc">Parsley</li><li class="relative ml-5 list-disc">Salt</li><li class="relative ml-5 list-disc">Thyme (optional)</li><li class="relative ml-5 list-disc">Bay leaf (optional)  </li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation of the carajacas</h3><ul class='bullet'><li class="relative ml-5 list-disc">Fillet the liver into small, fine pieces and set aside in a bowl.</li><li class="relative ml-5 list-disc">Make a paste with the rest of the ingredients and when it forms a kind of dough or paste, add a dash of oil and vinegar.</li><li class="relative ml-5 list-disc">Pour everything into the container containing the liver and leave to stand for at least eight hours (marinade).</li><li class="relative ml-5 list-disc">Remove the fillets one by one and grill or fry them in a little oil.</li><li class="relative ml-5 list-disc">Heat the leftover sauce, boil it for one minute and pour it over the liver again.</li><li class="relative ml-5 list-disc">Add thyme and a bay leaf.</li></ul>As you’ll have seen, carajacas Canarian style is a very easy-to-prepare delicacy that’ll literally make you lick your fingers." ["titulo_de_pagina"]=> string(62) "▷ Carajacas Recipe - Canarian Food Recipe | VillaGranCanaria" ["metatag_descripcion"]=> string(160) "In the Canary Islands, this traditional dish is called Carajacas. It’s marinated liver, that you usually eat with Mojo sauce… You’ll need the following…" ["experience_type"]=> string(1) "6" ["short_description"]=> string(40) "Discover this traditional canarian dish." ["city"]=> string(0) "" ["related_experiences"]=> string(33) " 401 400 399 398 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470810" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "401" ["filePath"]=> string(69) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/carajas.jpg" ["urlPath"]=> string(24) "/cms/uploads/carajas.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(39) "Traditional Canarian cuisine: carajacas" } [1]=> array(28) { ["num"]=> string(3) "400" ["createdDate"]=> string(19) "2022-02-09 13:16:08" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-02-10 10:49:04" ["updatedByUserNum"]=> string(3) "440" ["dragSortOrder"]=> string(2) "80" ["enlace"]=> string(40) "/experiences/ropa-vieja-canarian-recipe/" ["title"]=> string(39) "Traditional Canarian dishes: ropa vieja" ["content"]=> string(5160) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Traditional Canarian dishes: ropa vieja</h1>Canarian ropa vieja is a typical dish made from the leftover broth and stew that can be found throughout all the archipelago.<h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe: how to make ropa vieja canaria step by step</h2>Canarian-style ropa vieja is a representative dish of Canarian cuisine made with the leftovers from the broth, such as chickpeas, beef and chicken. It’s accompanied by a traditional sofrito sauce made with pepper, onion, garlic and crushed tomato. It tastes even better if it’s prepared overnight, and you can add some diced fries, to taste. <img class="inline-flex align-bottom" src="https://villagrancanaria.com/cms/uploads/ropa_vieja_canaria_2.jpg"><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for the canarian ropa vieja for 4 people</h3><ul class='bullet'><li class="relative ml-5 list-disc">400 g chickpeas</li><li class="relative ml-5 list-disc">400 g beef</li><li class="relative ml-5 list-disc">400 g chicken </li><li class="relative ml-5 list-disc">2 medium onions</li><li class="relative ml-5 list-disc">4 garlic</li><li class="relative ml-5 list-disc">1 green or red pepper to taste</li><li class="relative ml-5 list-disc">3 tomatoes</li><li class="relative ml-5 list-disc">75 ml dry white wine</li><li class="relative ml-5 list-disc">1 bay leaf</li><li class="relative ml-5 list-disc">Spices to taste (sweet paprika, oregano, thyme, cumin)</li><li class="relative ml-5 list-disc">Fries to taste</li><li class="relative ml-5 list-disc">Parsley</li><li class="relative ml-5 list-disc">Salt</li><li class="relative ml-5 list-disc">Pepper</li><li class="relative ml-5 list-disc">Extra virgin olive oil  </li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation of the ropa vieja, Canarian style</h3><ul class='bullet'><li class="relative ml-5 list-disc">Remove the chickpeas, chicken and beef from the stock.</li><li class="relative ml-5 list-disc">Pull and set aside.</li><li class="relative ml-5 list-disc">Cut the pepper, onion and garlic into brunoise (small cubes).</li><li class="relative ml-5 list-disc">Sauté with two tablespoons of extra virgin olive oil.</li><li class="relative ml-5 list-disc">Season with salt and pepper.</li><li class="relative ml-5 list-disc">Grate the tomato.</li><li class="relative ml-5 list-disc">Add to the casserole when the onion starts to turn transparent.</li><li class="relative ml-5 list-disc">When the tomato is well cooked, add the bay leaf, the chickpeas, the chicken and the beef, previously shredded.</li><li class="relative ml-5 list-disc">Pour in the white wine and turn up the heat so that the alcohol evaporates.</li><li class="relative ml-5 list-disc">Add the spices to taste and cook for 3 minutes, stirring well.</li><li class="relative ml-5 list-disc">Serve with diced fries to taste and chopped parsley.</li></ul>As you’ll have seen, ropa vieja canaria is a simple dish that reuses the leftovers from broths and stews and transforms them into a true culinary delight." ["titulo_de_pagina"]=> string(40) "▷ Ropa Vieja Recipe | VillaGranCanaria" ["metatag_descripcion"]=> string(139) "Dish from the Canary Islands. It’s a typical dish made from the leftover broth and stew that can be found throughout all the archipelago." ["experience_type"]=> string(1) "6" ["short_description"]=> string(32) "Recipe for Canarian ropa vieja. " ["city"]=> string(0) "" ["related_experiences"]=> string(29) " 401 400 399 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470809" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "400" ["filePath"]=> string(67) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/photo.jpg" ["urlPath"]=> string(22) "/cms/uploads/photo.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(39) "Traditional Canarian dishes: ropa vieja" } [2]=> array(28) { ["num"]=> string(3) "399" ["createdDate"]=> string(19) "2022-02-09 10:55:41" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-03-17 16:08:29" ["updatedByUserNum"]=> string(3) "514" ["dragSortOrder"]=> string(2) "79" ["enlace"]=> string(53) "/experiences/garbanzada-canaria-chickpea-stew-recipe/" ["title"]=> string(42) "Traditional Canarian dishes: chickpea stew" ["content"]=> string(4659) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Traditional Canarian dishes: chickpea stew</h1>The Garbanzada canaria, also known as garbanzas compuestas, is a typical dish of the archipelago that can be eaten as a tapa, half-portion or as a unique course.  The traditional composition of the recipe is fairly unanimous, and it can be found in almost all popular restaurants in the Canary Islands.  It’s very similar to the stews of northern Spain, so it may have been introduced to the archipelago by the Castilians after the conquest. This stew occupies a prominent place in the use of legumes in Canarian gastronomy.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe: how to make the chickpea stew</h2>In the Canary Islands, there’s a difference between the chickpea and the garbanza. The latter is larger, whiter, more tender and easier to cook. The basis of this recipe consists of stewing the garbanzas with various pieces of pork: bacon, salted ribs, chorizo and a couple of pig’s trotters.  <h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients</h3><ul class='bullet'><li class="relative ml-5 list-disc">500 g chickpeas</li><li class="relative ml-5 list-disc">500 g potatoes (optional)</li><li class="relative ml-5 list-disc">200 g of salted ribs</li><li class="relative ml-5 list-disc">2 pig's trotters</li><li class="relative ml-5 list-disc">200 g of bacon</li><li class="relative ml-5 list-disc">100 g of chorizo</li><li class="relative ml-5 list-disc">1 pepper</li><li class="relative ml-5 list-disc">1 large onion</li><li class="relative ml-5 list-disc">Paprika</li><li class="relative ml-5 list-disc">Bay leaf</li><li class="relative ml-5 list-disc">2 black peppercorns</li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation</h3><ul class='bullet'><li class="relative ml-5 list-disc">The night before, put the chickpeas and ribs in separate containers with water.</li><li class="relative ml-5 list-disc">When preparing the Garbanzada, put the chickpeas, ribs and pork in a pot with water and bring to a simmer.</li><li class="relative ml-5 list-disc">At the first boil, add the bacon and the chorizo, while making a sofrito (sauce with pepper, onion and three cloves of garlic).</li><li class="relative ml-5 list-disc">When the sauce is ready, pour it into the chickpea pot and stir well.</li><li class="relative ml-5 list-disc">Add a couple of bay leaves, half a spoonful of paprika and a couple of black peppercorns.</li><li class="relative ml-5 list-disc">Optionally, dice the potatoes, fry until golden brown and add them to the stew.</li><li class="relative ml-5 list-disc">Add salt to taste.</li></ul>As you’ll have seen, the garbanzada canaria is a very tasty and hearty dish, which is eaten especially in winter." ["titulo_de_pagina"]=> string(47) "▷Garbanzada Canaria - Canarian Chickpea Stew " ["metatag_descripcion"]=> string(158) "Here’s an easy recipe for this Canary Island Stew. Also known as garbanzas compuestas, this dish is perfect for the winter. You’ll need the following… " ["experience_type"]=> string(1) "6" ["short_description"]=> string(14) "Ready to cook?" ["city"]=> string(0) "" ["related_experiences"]=> string(29) " 401 400 399 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470808" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "399" ["filePath"]=> string(71) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/image_64.jpeg" ["urlPath"]=> string(26) "/cms/uploads/image_64.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(42) "Traditional Canarian dishes: chickpea stew" } [3]=> array(28) { ["num"]=> string(3) "385" ["createdDate"]=> string(19) "2021-12-26 20:22:36" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-28 12:32:42" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "65" ["enlace"]=> string(30) "/experiences/canarian-truchas/" ["title"]=> string(43) "Traditional Canary Islands cooking: truchas" ["content"]=> string(11731) "With the arrival of the Christmas festival, Canarian homes are filled with families willing to spend the holidays in company, well surrounded by dishes full of flavor and tradition. In this sense, there is a dessert that never fails at this time and that is a sure option to succeed, the Canarian truchas. In the <a href="https://villagrancanaria.com/es/">Canary Islands</a>, it is very typical to eat this type of Christmas sweet. Although to be honest, we must say that it is a dessert that is eaten perfectly throughout the year and that you can find in establishments such as restaurants throughout the island.  One recipe is for Canarian truchas that is passed from generation to generation. With basic ingredients such as sweet potatoes or hair and that, over the years, other ingredients have been introduced, such as almonds or raisins.  Today in this post, we want to show you the true Canarian truchas, those of a lifetime, the ones that are present on the tables and are eaten every Christmas in Canarian homes. We will teach you how to do them step by step so that you can taste this sweet piece of the Canary Islands.<h2 class="text-2xl" style="text-align:justify;">What are Canarian truchas?</h2>Canarian truchas, so you can have a reference, are very similar to the pestiños or the Borrachuelos of Malaga.  For its preparation, the typical wafers are used with which savory dumplings are prepared, in this case they will be sweet and you can easily find them in any supermarket.   The best thing you can do if you want to make the recipe for Canarian truchas is to ask someone on the island how they are made and what are the steps to follow, although we can already anticipate that it is quite simple to do.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Trucha_canaria_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">How to make Canarian truchas in 5 easy steps</h2>Canarian truchas are made every Christmas. In each of the islands, the ways of making and the ingredients changes, such as the introduction of  spaghetti squash preserve or even other nuts such as raisins or walnuts, they give it that special touch that they have and that everyone, adults and children like.  However, to make your Canarian truchas, you must get these ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc" style="text-align:justify;">1/2 of flour.</li><li class="relative ml-5 list-disc" style="text-align:justify;">1 kg of sweet potato yellow.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3/4 kg of sugar.</li><li class="relative ml-5 list-disc" style="text-align:justify;">100 GR of peeled almonds.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Lemon zest.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3 tablespoons of margarine for puff pastry.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Olive oil.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Ground cinnamon.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Get out.</li></ul> Do you have them? Perfect! Now pay close attention because we are going to teach you in 5 simple steps how to make real Canarian truchas, those that every Christmas give us sweetness and flavor on such endearing dates.<h3 class="text-xl" style="text-align:justify;">Prepare the dough</h3>The first thing you should do is mix the flour with water, with the puff pastry margarine, a small cup with the olive oil and a pinch of salt.  When you have made the mass of the Canarian truchas and it is completely compact, you should let it rest for about 30 minutes. This mass will be the protagonist to form the truchas. You can skip this step directly if you wish, since as you know there are the dumplings that perfectly fulfill the function of the dough.<h3 class="text-xl" style="text-align:justify;">Sweet potatoes cook the</h3>Peel sweet potatoes and place in salted water. You can cut them or put them directly whole, we leave it to your choice.  The moment they are soft, it is time to remove them from the water. We don't want them to brown and overcook, we just want them to be soft so that we can crush them and make a paste.<h3 class="text-xl" style="text-align:justify;">Mix the ingredients</h3>We already have the dough for the dumplings or wafers, failing that, so the next step will be to mix all the ingredients. We are going to take the batatas, the peeled and crushed almonds, the sugar, the lemon zest and the ground cinnamon and we are going to mix everything well. When everything is well integrated and a compact paste has been formed, we will put it aside.<h3 class="text-xl" style="text-align:justify;">Placing the filling</h3>It is the turn to put a little flour on the table or the chicken in the kitchen. We are going to stretch the dough of the Canarian truchas that we have made with a kitchen roller and we will form circles of approximately 10 centimeters. When you finish shaping the dough for the truchas, you place the filling on top of the dough, fold them carefully joining each edge and squashing with a fork that you have on hand.  At this precise moment you must be careful and do it gently, otherwise the dough may break when we fry them in the pan.<h3 class="text-xl" style="text-align:justify;">Fry and serve</h3>When you have all your truchas finished and very beautiful, it is time to repair a pan with plenty of oil. We will let the oil be very hot and we will introduce them. We suggest that, when they are frying, add icing sugar on top of the truchas to give it that final sweet touch.  We only have to remove them from the fire, let them cool down and enjoy this Christmas delicacy so characteristic of the Canary Islands.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Truchas_de_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian truchas: island Christmas tradition</h2>We are immersed in a time when food is the main protagonist. We are living a few festive weeks in which we meet our loved ones enjoying magnificent dishes, always accompanied by traditional sweets.  In the Canary Islands, as you have seen, the queen of these traditional Christmas sweets are truchas. However, they go far beyond being a simple Christmas sweet, it is a tradition that is passed down from generation to generation.  It is also the perfect opportunity to bring different generations together and pass on this recipe, that affection and that love that is later reflected in the truchas. It is the perfect time to gather around a kitchen and enjoy the creation process.  In summary, we hope that you have been able to learn a little better about the history and everything that surrounds this traditional Canarian sweet. If you come to visit Gran Canaria, you cannot leave without trying or taking the Canarian truchas with you because we are sure that you will repeat and want to do it at home." ["titulo_de_pagina"]=> string(67) "▷ Truchas 【Typical Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(147) "Canarian truchas are one of the most typical desserts in Canarian cuisine, especially at Christmas time. Discover how to make this delicious sweet." ["experience_type"]=> string(1) "6" ["short_description"]=> string(57) "Discover one of the typical sweets of the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470541" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "385" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Truchas_canarias.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Truchas_canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "truchas canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(43) "Traditional Canary Islands cooking: truchas" } [4]=> array(28) { ["num"]=> string(3) "384" ["createdDate"]=> string(19) "2021-12-26 20:05:52" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 14:38:41" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "64" ["enlace"]=> string(38) "/experiences/canarian-sancocho-recipe/" ["title"]=> string(44) "Traditional Canary Islands cooking: sancocho" ["content"]=> string(11601) " Canarian gastronomy is the great hidden secret that Spain has. We all know how rich Spanish cuisine is, but Canarian has peculiarities that make it unique. Among all the magnificent dishes that we can find, such as ropa vieja, goat meat or watercress stew, the main dish is the Canarian sancocho.  It is a dish that is not usually cooked daily in Canarian homes, however, in some restaurants scattered throughout the islands it can be found on their menu as the maximum exponent of the archipelago's gastronomy.  Today we want to bring you a little closer to this traditional and emblematic dish of all Canaries.  We want to review its history, its idiosyncrasy, how it has become a benchmark of Canarian culture, becoming something more than a recipe. And of course, we will tell you how you can make your own sancocho in your kitchen.<h2 class="text-2xl" style="text-align:justify;">History of the Canarian sancocho</h2>There are some theories that speak of the origin of the production of the Canarian sancocho, which undoubtedly comes from dried and salty fish, but, nevertheless, it is believed that its origin is linked to the Portuguese who settled on the islands  These were large consumers of cod and in the islands, the cod was not so easily found, so they had to resort to another typical fish in the islands, the cherne. The history of the Canarian sancocho emerged in the mid-19th century. We are at a time when fish in Gran Canaria had to be sold the same day it was caught, since no conservation methods were known.  However, as we enter the twentieth century, changes are beginning to be seen with respect to the gastronomy of the islands. There is a leap in quality in terms of food preservation with the introduction of salting  It is at this time when the first news of the sancocho as we know it today begins to be heard. Likewise, it took a few more years for the idea to catch on in Canarian society and become consolidated. For this reason, the idea of dried and salted fish did not reach all places equally, in the center of the island it took a while to arrive, but when it did, it became the main food for those who went to work. to the field or the sea.  In each part of the island it is prepared in a different way. In the south, it is made with cherne or conger, potatoes and sweet potatoes, on the other hand, in the north it is preferred to use another type of fish such as corvina accompanied by vegetables.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_1.png"></figure><h2 class="text-2xl" style="text-align:justify;">How to prepare a good Canarian sancocho?</h2>Knowing the history and origin of such a typical Canarian food as the Canarian sancocho is essential to understand why it is so popular and so beloved.  Surely at this time you are wondering how this dish is really prepared, what ingredients are used and the steps to follow.  Well that is precisely what comes next, we are going to teach you the most traditional way of making the delicious Canarian sancocho.  The first thing you should know is what are the ingredients used: <ul class='bullet'><li class="relative ml-5 list-disc">A kilo of salty cherne.</li><li class="relative ml-5 list-disc">A kilo of potatoes.</li><li class="relative ml-5 list-disc">Half a kilo of sweet potatoes (sweet potato).</li><li class="relative ml-5 list-disc">About 500 grams of gofio for the pella.</li><li class="relative ml-5 list-disc">Salt.</li><li class="relative ml-5 list-disc">Sugar.</li><li class="relative ml-5 list-disc">Water.</li><li class="relative ml-5 list-disc">Mojo.</li><li class="relative ml-5 list-disc">Oil.</li><li class="relative ml-5 list-disc">Vinegar.</li></ul><h3 class="text-xl" style="text-align:justify;">First step: the fish</h3>Traditionally, the fish used is cherne. Other fish such as corvina or donkey can also be used. The first thing to do is to leave the fish desalted before cooking. It will be placed in a container with water for 24 hours, changing the water about 5-6 times.<h3 class="text-xl" style="text-align:justify;">Second step: introduce the potatoes and the sweet potato with the fish</h3>Once you have completely desalted the fish, you can go peeling the potatoes and sweet potatoes. You put them in the cauldron with water, this time without salt, you add the fish.  Usually fish are cooked earlier than potatoes and sweet potatoes. If so, remove the fish when you see that it is done and continue boiling them.<h3 class="text-xl" style="text-align:justify;">Third step: prepare the pella and the mojo</h3>Now it is the turn of one of the ingredients that gives the special touch to the Canarian sancocho, the mojo.   To prepare the mojo you will need the oil, vinegar, salt, paprika, garlic and cumin. In some homes, red pepper is added to give it a touch of color. The preparation is very easy, add all the ingredients together in a blender and mix them well. To prepare the pella you will only need water, sugar and gofio. Bananas, walnuts, honey or almonds are also added on some occasions to give a sweet and special touch to the pella.  Pour the gofio into a bowl, add sugar and add water until it becomes a very compact dough, at which point the pella will be shaped and ready to enjoy.<h3 class="text-xl" style="text-align:justify;">Fourth step: enjoy the sancocho</h3>Once you have everything finished, you will only need to assemble everything: put the fish, potatoes and sweet potato, on top of the mojo and to one side some slices of gofio pella. At this moment, you will be able to enjoy the best Canarian sancocho in the company of your loved ones. In the Canary Islands, it is a tradition that they are eaten during Holy Week, more specifically on Good Friday, where whole families gather to enjoy.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_Canarias_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Sancocho canario: the axis of Canarian cuisine</h2>Canarian gastronomy is rich and varied. You just have to go around its villages and its little corners to realize the magic of this cuisine.  It is a cuisine that is yet to be discovered by many and to continue to enjoy to the fullest for those who already know it.  Sancocho is a dish that leaves no one indifferent. It has an amalgam of flavors that make it unique: the salty of its fish, the sweetness of its sweet potato and peel and that flavor so intense and so ours as is the mojo.  In summary, we hope that you have been able to get to know this very important dish for Canarian gastronomy and culture a little better. <a href="https://villagrancanaria.com/es/">If you visit our island</a>, you cannot leave it without trying the Canarian sancocho, the mythical pella de gofio and the rich Canarian sauce, the mojo picón." ["titulo_de_pagina"]=> string(67) "▷ Sancocho 【Typical Canary Island Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(141) "Sancocho is one of the most popular dishes in typical Canarian cuisine at Easter. With this recipe you can prepare it in the traditional way." ["experience_type"]=> string(1) "6" ["short_description"]=> string(55) "Discover one of the typical dishes of Canarian cuisine." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470540" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "384" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Sancocho_canario.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Sancocho_canario.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "sancocho canario" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(44) "Traditional Canary Islands cooking: sancocho" } [5]=> array(28) { ["num"]=> string(3) "383" ["createdDate"]=> string(19) "2021-12-26 13:52:00" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 12:02:34" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "63" ["enlace"]=> string(45) "/experiences/canarian-watercress-stew-recipe/" ["title"]=> string(51) "Traditional Canary Islands cooking: watercress stew" ["content"]=> string(10312) "Dishes that you eat with a spoon are the basis of a good and varied diet. Fortunately, Canarian gastronomy has a wide variety of this type of dishes; we can find broths such as potato, millet, or stews such as lentils and jaramagos. But, of all of them, one stands out for the combination of foods it contains: watercress stew or potaje de berros.  Nowadays, it’s one of the star dishes of Canarian gastronomy, along with sancocho or goat's meat, which cannot be missing from the tables of Canarian homes. Each master has his own recipe, and in each of the 7 islands it’s prepared differently, like for example with watercress, pineapple or potato as the basis of the dish.  In addition, it’s a dish that comes in handy in winter to warm us from the cold and is served in many restaurants on the island. Although, this dish is served at any time of the year, and it’s always present in Canarian homes. It can be 30 degrees outside, and you’ll still see a good watercress stew being made.  In this post, we’re going to highlight the traditions and customs of Canarian gastronomy. First, we’ll talk about watercress, where it comes from and how it’s obtained, as well as offering you the original recipe used on the <a href="https://villagrancanaria.com/es/">island of Gran Canaria</a>.<h2 class="text-2xl" style="text-align:justify;">What is watercress?</h2>Watercress is a green vegetable belonging to the Brassicacea family, a real delicacy. The flavour is quite characteristic, as it has a mild, slightly bitter spiciness, which gives a distinctive touch to salads and watercress stews. The vegetable originates from northern Asia and Europe. The main watercress exporting countries are Denmark, France, Belgium, Holland and England.   In the Canary Islands, watercress grows in ravines, mainly on rocks where there’s a high degree of humidity, as its main source of sustenance is water. The richest areas of Gran Canaria in terms of watercress are the municipalities of Firgas, Teror and Valleseco.  Watercress is a vegetable that must be eaten very quickly, and it shouldn’t be kept in the fridge for more than 2-3 days, otherwise it’ll begin to oxidize and lose its flavour. In order to be consumed, it must keep its bright green colour, to offer you all its vitamins C, A, E, minerals and fibre.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Berros_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian watercress stew recipe</h2>As you know, each island and each person has their own way of making watercress stew. We’re going to tell you how to make the authentic Canarian watercress stew, the one made in Gran Canaria, in 4 simple steps. But before we start, you need the following ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc">500 grams of watercress</li><li class="relative ml-5 list-disc">150 grams of pinto beans</li><li class="relative ml-5 list-disc">100 grams of green beans</li><li class="relative ml-5 list-disc">100 grams of pumpkin</li><li class="relative ml-5 list-disc">100 grams of carrots</li><li class="relative ml-5 list-disc">500 grams of potato</li><li class="relative ml-5 list-disc">250 grams of pork ribs</li><li class="relative ml-5 list-disc">1 corncob</li><li class="relative ml-5 list-disc">1 onion</li><li class="relative ml-5 list-disc">1 tomato</li><li class="relative ml-5 list-disc">1 green pepper</li><li class="relative ml-5 list-disc">3 cloves of garlic</li><li class="relative ml-5 list-disc">1 spoonful of cumin</li><li class="relative ml-5 list-disc">1 pinch of saffron</li><li class="relative ml-5 list-disc">100 millilitres of oil</li><li class="relative ml-5 list-disc">A pinch of salt</li><li class="relative ml-5 list-disc">3/2 of water</li></ul><h3 class="text-xl" style="text-align:justify;">1. Soak the beans and prepare the meat</h3>The first thing to do once you’ve gathered all the ingredients for the watercress stew is to soak the beans the night before. Once they’ve soaked well, put the water in a pot and cook the pinto beans.   The water should be very cold and when we observe the first bubbles, we add more cold water until the beans are soft. Next, add the pork ribs with the oil and salt over a very low heat.<h3 class="text-xl" style="text-align:justify;">2. Chop the vegetables and season</h3>While the beans and meat are cooking, we’re going to take the opportunity to chop all the vegetables. You can leave the corn on the cob whole or cut it in half, depending on your taste and how many people are going to sit at the table. We’ll also take advantage of this moment to peel and chop the potatoes.  Once everything is perfectly chopped, add these ingredients to the pot without stirring. Now it’s time to season and for this we’ll add the saffron, another pinch of salt and the cumin and, at this point, is when we stir the watercress stew a little so that all the ingredients are integrated.<h3 class="text-xl" style="text-align:justify;">3. Add the watercress</h3>The last ingredient we’re going to add to the pot is the star ingredient, the watercress. We’re going to chop it very finely and add it to the pot. At this point, we’re going to continue cooking on a low heat for at least two hours, until the meat is very tender, and the vegetables are practically dissolved.<h3 class="text-xl" style="text-align:justify;">4. Enjoy the watercress stew</h3>To round off the dish, it’s traditional to add a spoonful of gofio, which is known as gofio escaldao, and soft local cheese. We recommend that you take some broth from the stew, preferably containing beans and some meat, put it all in a bowl and add a couple of spoonfuls of gofio until you get a consistent mass.   In this way, you’ll be able to taste the authentic gofio escaldao, with the watercress stew and the traditional cube of soft cheese.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Potaje_de_berros_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Watercress stew: authentic Canarian cuisine</h2>This concludes our brief but intense review of one of the star dishes of Canarian gastronomy. A dish that, as you’ve seen, contains many ingredients, all of them varied and with different cooking times. However, it isn’t a meal that requires a very arduous preparation process. All you have to do is follow the steps we’ve indicated above and take into account the time it should be on the stove, never cooking for more than two hours.  In short, if you’re planning to visit Gran Canaria during the winter months, we recommend that you visit the villages in the midlands and try the best watercress stews in the Canary Islands." ["titulo_de_pagina"]=> string(69) "Watercress Stew 【Traditional Canarian Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(143) "Canarian watercress stew is a hearty spoon dish that can be eaten as a main course and is one of the most popular dishes in the Canary Islands." ["experience_type"]=> string(1) "6" ["short_description"]=> string(61) "Discover one of the most important dishes of the archipelago." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470539" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "383" ["filePath"]=> string(95) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["urlPath"]=> string(50) "/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(32) "Receta potaje de berros Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(51) "Traditional Canary Islands cooking: watercress stew" } [6]=> array(28) { ["num"]=> string(3) "382" ["createdDate"]=> string(19) "2021-12-26 12:25:54" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-26 20:23:19" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "62" ["enlace"]=> string(40) "/experiences/canarian-goat-meat-recipes/" ["title"]=> string(45) "Traditional Canary Islands cooking: goat meat" ["content"]=> string(9291) "The gastronomy of the Canary Islands is one of the best in the country. It has a wide variety of very special dishes, such as "sancocho canario" or "ropa vieja", which are the best known and most demanded by those who visit the island. However, there’s one traditional dish that has been cooked since ancient times: goat's meat.  On the Canary Islands, the goat is one of the main species that live on the archipelago. We can find a large goat population on all the islands, especially Fuerteventura. The first Castilian conquerors were already aware of this fact and began to incorporate this type of meat into their diet, discovering how tasty it is.  Goat meat is low in fat and high in protein, making it an excellent product to incorporate into any diet on a regular basis.  In today's post, we want you to learn more about how to prepare goat meat. We’re going to show you the different ways in which the meat is prepared in the Canary Islands, the ingredients and the cooking times to enjoy one of the most emblematic dishes of the archipelago.<h2 class="text-2xl" style="text-align:justify;">How do you make traditional goat's meat?</h2>Goat meat is a special food, different from other types of meat such as beef or pork. It has a production process that begins right at the moment of slaughter and the way the meat is cleaned will have a considerable influence on its final flavour.  Similarly, goat meat can be prepared in many ways. Some people prefer it fried without much elaboration, others prefer it in sauce with a few boiled potatoes as a garnish or, which is not very common on the islands, a goat meat soup.  Here are some of the most popular and traditional goat meat recipes for tasty meat with personality, which are very easy to prepare and don't take much time.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_Canarias_1.jpeg"></figure><h3 class="text-xl" style="text-align:justify;">Compound goat meat</h3>This is perhaps the most typical and traditional way of preparing goat meat. It’s a dish that you’ll hardly find in hotel establishments, being more common to see in places such as guachinches (a special establishment in Tenerife for eating local food) or homes. Before starting with the preparation itself, it’s important to bear in mind that the meat must first be cooked on the fire for about 30 minutes. In this way, the strong original flavour is mitigated, and it’s suitable for the most exquisite palates. Next, a mixture of aromatic herbs is added to give it flavour. The next step is to add the vegetables, such as onion, pepper, courgette, carrot or leek together with a few potatoes. All this is put on the heat and water and white wine are added to give the final touch of flavour to the goat's meat in its composite version. As you’ve seen, it’s easy to follow and to make, you just have to take into account the cooking time.<h3 class="text-xl" style="text-align:justify;">Goat meat in sauce</h3>Another of the traditional ways of preparing goat meat. In the beginning, it follows the same steps as the recipe for the composite meat: first it’s cooked on the fire for 30 minutes.  The next step, once the meat is cooked and ready to be put in the cauldron, is to form a large bed of vegetables, which are fried and browned. This step is essential for a stew or meat in sauce.  Then, when the vegetables begin to brown, the spices are added in a mash similar to that of the previous recipe, finishing off the cooking by adding white wine and water.  To achieve a consistent, tasty sauce with the right texture, we recommend that you take the stock left over from the frying and add it to the pot. This will thicken the sauce, allowing it to integrate perfectly with the meat, so that you can enjoy authentic goat meat in sauce.<h3 class="text-xl" style="text-align:justify;">Goat meat soup</h3>We’d like to finish this review of the most traditional goat meat recipes with a dish that may not be so well known or popular, but which we think it’s important for you to know about.  Goat meat soup is made in the same way as a traditional soup, with water and oil; the difference is that here the meat is already cooked and cleaned, so only the vegetables, chickpeas or noodles are added, to taste. The following ingredients are needed to make this dish:  <ul class='bullet'><li class="relative ml-5 list-disc">Approximately 3 kg of goat meat.</li><li class="relative ml-5 list-disc">3/4 litres of white wine.</li><li class="relative ml-5 list-disc">2.5 kilos of onion.</li><li class="relative ml-5 list-disc">2 carrots.</li><li class="relative ml-5 list-disc">1 red pepper.</li><li class="relative ml-5 list-disc">2 heads of garlic.</li><li class="relative ml-5 list-disc">A spoonful of sweet paprika.</li><li class="relative ml-5 list-disc">Black pepper.</li><li class="relative ml-5 list-disc">2 spoonfuls of Canarian red mojo.</li><li class="relative ml-5 list-disc">Salt.</li></ul> The first thing to add is the vegetables, to which a little heat is given until golden brown, adding the meat and wine, as well as the garlic heads. It’s left to simmer on a low heat so that it acquires flavour and begins to bubble.  At this point, add the red mojo and let it continue cooking for a few more minutes until the meat is very tender.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Goat meat: Canarian tradition with flavour</h2>This is the end of our culinary post dedicated to one of the most flavoursome and traditional dishes of the islands. In each one of them, the preparations may vary according to the traditional recipe book, modifying some of the ingredients that give it that distinctive personal touch, with the preparation being different in Fuerteventura and Gran Canaria.  In short, you can't leave Gran Canaria without trying goat's meat in any of its recipes. In the same way, we encourage you to try some of the recipes we’ve offered you at home, we assure you that the result will have that intense flavour that characterizes this type of meat." ["titulo_de_pagina"]=> string(73) "▷ Goat Meat 【Traditional Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(135) "Goat meat is a gastronomic experience rooted in the culinary culture of traditional Canarian cuisine, being one of its main references." ["experience_type"]=> string(1) "6" ["short_description"]=> string(81) "Get to know one of the most popular types of meat consumed in the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 383 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470538" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "382" ["filePath"]=> string(96) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["urlPath"]=> string(51) "/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(33) "Receta de carne de cabra Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(45) "Traditional Canary Islands cooking: goat meat" } } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(39) "Traditional Canarian dishes: ropa vieja" } [2]=> array(30) { ["num"]=> string(3) "399" ["createdDate"]=> string(19) "2022-02-09 10:55:41" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-03-17 16:08:29" ["updatedByUserNum"]=> string(3) "514" ["dragSortOrder"]=> string(2) "79" ["enlace"]=> string(53) "/experiences/garbanzada-canaria-chickpea-stew-recipe/" ["title"]=> string(42) "Traditional Canarian dishes: chickpea stew" ["content"]=> string(4659) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Traditional Canarian dishes: chickpea stew</h1>The Garbanzada canaria, also known as garbanzas compuestas, is a typical dish of the archipelago that can be eaten as a tapa, half-portion or as a unique course.  The traditional composition of the recipe is fairly unanimous, and it can be found in almost all popular restaurants in the Canary Islands.  It’s very similar to the stews of northern Spain, so it may have been introduced to the archipelago by the Castilians after the conquest. This stew occupies a prominent place in the use of legumes in Canarian gastronomy.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe: how to make the chickpea stew</h2>In the Canary Islands, there’s a difference between the chickpea and the garbanza. The latter is larger, whiter, more tender and easier to cook. The basis of this recipe consists of stewing the garbanzas with various pieces of pork: bacon, salted ribs, chorizo and a couple of pig’s trotters.  <h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients</h3><ul class='bullet'><li class="relative ml-5 list-disc">500 g chickpeas</li><li class="relative ml-5 list-disc">500 g potatoes (optional)</li><li class="relative ml-5 list-disc">200 g of salted ribs</li><li class="relative ml-5 list-disc">2 pig's trotters</li><li class="relative ml-5 list-disc">200 g of bacon</li><li class="relative ml-5 list-disc">100 g of chorizo</li><li class="relative ml-5 list-disc">1 pepper</li><li class="relative ml-5 list-disc">1 large onion</li><li class="relative ml-5 list-disc">Paprika</li><li class="relative ml-5 list-disc">Bay leaf</li><li class="relative ml-5 list-disc">2 black peppercorns</li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation</h3><ul class='bullet'><li class="relative ml-5 list-disc">The night before, put the chickpeas and ribs in separate containers with water.</li><li class="relative ml-5 list-disc">When preparing the Garbanzada, put the chickpeas, ribs and pork in a pot with water and bring to a simmer.</li><li class="relative ml-5 list-disc">At the first boil, add the bacon and the chorizo, while making a sofrito (sauce with pepper, onion and three cloves of garlic).</li><li class="relative ml-5 list-disc">When the sauce is ready, pour it into the chickpea pot and stir well.</li><li class="relative ml-5 list-disc">Add a couple of bay leaves, half a spoonful of paprika and a couple of black peppercorns.</li><li class="relative ml-5 list-disc">Optionally, dice the potatoes, fry until golden brown and add them to the stew.</li><li class="relative ml-5 list-disc">Add salt to taste.</li></ul>As you’ll have seen, the garbanzada canaria is a very tasty and hearty dish, which is eaten especially in winter." ["titulo_de_pagina"]=> string(47) "▷Garbanzada Canaria - Canarian Chickpea Stew " ["metatag_descripcion"]=> string(158) "Here’s an easy recipe for this Canary Island Stew. Also known as garbanzas compuestas, this dish is perfect for the winter. You’ll need the following… " ["experience_type"]=> string(1) "6" ["short_description"]=> string(14) "Ready to cook?" ["city"]=> string(0) "" ["related_experiences"]=> string(29) " 401 400 399 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470808" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "399" ["filePath"]=> string(71) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/image_64.jpeg" ["urlPath"]=> string(26) "/cms/uploads/image_64.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["experience_type_bd"]=> array(1) { [0]=> array(17) { ["num"]=> string(1) "6" ["createdDate"]=> string(19) "2020-01-30 15:23:06" ["createdByUserNum"]=> string(3) "102" ["updatedDate"]=> string(19) "2022-03-29 09:41:22" ["updatedByUserNum"]=> string(3) "514" ["dragSortOrder"]=> string(1) "7" ["enlace"]=> string(24) "/experiences/gastronomy/" ["name"]=> string(10) "Gastronomy" ["titulo_de_pagina"]=> string(31) "Gastronomy - Villa Gran Canaria" ["metatag_descripcion"]=> string(131) "Enjoy the best of Canarian gastronomy thanks to Villa Gran Canaria and delight yourself with the most traditional Canarian cuisine." ["visible"]=> string(1) "1" ["tableName"]=> string(16) "experience_types" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(3) "971" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(1) "6" ["filePath"]=> string(84) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/experience_6.png" ["urlPath"]=> string(29) "/cms/uploads/experience_6.png" ["info1"]=> string(12) "Gastronomía" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["icon"]=> array(1) { [0]=> array(12) { ["num"]=> string(4) "1056" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(4) "icon" ["recordNum"]=> string(1) "6" ["filePath"]=> string(76) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/food.png" ["urlPath"]=> string(21) "/cms/uploads/food.png" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["banner_images"]=> array(1) { [0]=> array(12) { ["num"]=> string(4) "1092" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(13) "banner_images" ["recordNum"]=> string(1) "6" ["filePath"]=> string(108) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/davide_cantelli_jpkfc5_d_DI_unsplash.jpg" ["urlPath"]=> string(53) "/cms/uploads/davide_cantelli_jpkfc5_d_DI_unsplash.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(10) "Gastronomy" } } ["related_experiences_bd"]=> array(7) { [0]=> array(28) { ["num"]=> string(3) "401" ["createdDate"]=> string(19) "2022-02-10 10:42:10" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-02-10 10:58:54" ["updatedByUserNum"]=> string(3) "440" ["dragSortOrder"]=> string(2) "81" ["enlace"]=> string(45) "/experiences/carajacas-recipe-canary-islands/" ["title"]=> string(39) "Traditional Canarian cuisine: carajacas" ["content"]=> string(4683) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Traditional Canarian cuisine: carajacas</h1>Canarian cuisine is characterized by its simplicity and the incredible flavour of its specialities, with dishes that are far from pretentious. The way dishes are seasoned on the islands is one of the main reasons for the popularity of Canarian gastronomy. And carajacas are a great example. The marinade used in their preparation is seasoned with various spices, which makes them very appetizing. Their slightly spicy touch makes them even more attractive.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">What are carajacas?</h2>Carajacas are a traditional dish from the Canary Islands. They’re made with calf's liver and can be fried or roasted. Their most typical accompaniment is usually sauce or mojo. They’re often served as 'enyesques' (tapas) in bars and restaurants or at important celebrations and festivals on the islands.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe step by step: how to make carajacas Canarian style </h2>The preparation of Canarian carajacas is really simple, and the ingredients can be easily found in any grocery shop.  <h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for carajacas</h3><ul class='bullet'><li class="relative ml-5 list-disc">1 kg of pork or beef liver</li><li class="relative ml-5 list-disc">½ hot pepper</li><li class="relative ml-5 list-disc">6 cloves of garlic</li><li class="relative ml-5 list-disc">½ glass of oil</li><li class="relative ml-5 list-disc">½ glass of vinegar</li><li class="relative ml-5 list-disc">Paprika</li><li class="relative ml-5 list-disc">Oregano</li><li class="relative ml-5 list-disc">Parsley</li><li class="relative ml-5 list-disc">Salt</li><li class="relative ml-5 list-disc">Thyme (optional)</li><li class="relative ml-5 list-disc">Bay leaf (optional)  </li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation of the carajacas</h3><ul class='bullet'><li class="relative ml-5 list-disc">Fillet the liver into small, fine pieces and set aside in a bowl.</li><li class="relative ml-5 list-disc">Make a paste with the rest of the ingredients and when it forms a kind of dough or paste, add a dash of oil and vinegar.</li><li class="relative ml-5 list-disc">Pour everything into the container containing the liver and leave to stand for at least eight hours (marinade).</li><li class="relative ml-5 list-disc">Remove the fillets one by one and grill or fry them in a little oil.</li><li class="relative ml-5 list-disc">Heat the leftover sauce, boil it for one minute and pour it over the liver again.</li><li class="relative ml-5 list-disc">Add thyme and a bay leaf.</li></ul>As you’ll have seen, carajacas Canarian style is a very easy-to-prepare delicacy that’ll literally make you lick your fingers." ["titulo_de_pagina"]=> string(62) "▷ Carajacas Recipe - Canarian Food Recipe | VillaGranCanaria" ["metatag_descripcion"]=> string(160) "In the Canary Islands, this traditional dish is called Carajacas. It’s marinated liver, that you usually eat with Mojo sauce… You’ll need the following…" ["experience_type"]=> string(1) "6" ["short_description"]=> string(40) "Discover this traditional canarian dish." ["city"]=> string(0) "" ["related_experiences"]=> string(33) " 401 400 399 398 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470810" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "401" ["filePath"]=> string(69) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/carajas.jpg" ["urlPath"]=> string(24) "/cms/uploads/carajas.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(39) "Traditional Canarian cuisine: carajacas" } [1]=> array(28) { ["num"]=> string(3) "400" ["createdDate"]=> string(19) "2022-02-09 13:16:08" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-02-10 10:49:04" ["updatedByUserNum"]=> string(3) "440" ["dragSortOrder"]=> string(2) "80" ["enlace"]=> string(40) "/experiences/ropa-vieja-canarian-recipe/" ["title"]=> string(39) "Traditional Canarian dishes: ropa vieja" ["content"]=> string(5160) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Traditional Canarian dishes: ropa vieja</h1>Canarian ropa vieja is a typical dish made from the leftover broth and stew that can be found throughout all the archipelago.<h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe: how to make ropa vieja canaria step by step</h2>Canarian-style ropa vieja is a representative dish of Canarian cuisine made with the leftovers from the broth, such as chickpeas, beef and chicken. It’s accompanied by a traditional sofrito sauce made with pepper, onion, garlic and crushed tomato. It tastes even better if it’s prepared overnight, and you can add some diced fries, to taste. <img class="inline-flex align-bottom" src="https://villagrancanaria.com/cms/uploads/ropa_vieja_canaria_2.jpg"><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for the canarian ropa vieja for 4 people</h3><ul class='bullet'><li class="relative ml-5 list-disc">400 g chickpeas</li><li class="relative ml-5 list-disc">400 g beef</li><li class="relative ml-5 list-disc">400 g chicken </li><li class="relative ml-5 list-disc">2 medium onions</li><li class="relative ml-5 list-disc">4 garlic</li><li class="relative ml-5 list-disc">1 green or red pepper to taste</li><li class="relative ml-5 list-disc">3 tomatoes</li><li class="relative ml-5 list-disc">75 ml dry white wine</li><li class="relative ml-5 list-disc">1 bay leaf</li><li class="relative ml-5 list-disc">Spices to taste (sweet paprika, oregano, thyme, cumin)</li><li class="relative ml-5 list-disc">Fries to taste</li><li class="relative ml-5 list-disc">Parsley</li><li class="relative ml-5 list-disc">Salt</li><li class="relative ml-5 list-disc">Pepper</li><li class="relative ml-5 list-disc">Extra virgin olive oil  </li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation of the ropa vieja, Canarian style</h3><ul class='bullet'><li class="relative ml-5 list-disc">Remove the chickpeas, chicken and beef from the stock.</li><li class="relative ml-5 list-disc">Pull and set aside.</li><li class="relative ml-5 list-disc">Cut the pepper, onion and garlic into brunoise (small cubes).</li><li class="relative ml-5 list-disc">Sauté with two tablespoons of extra virgin olive oil.</li><li class="relative ml-5 list-disc">Season with salt and pepper.</li><li class="relative ml-5 list-disc">Grate the tomato.</li><li class="relative ml-5 list-disc">Add to the casserole when the onion starts to turn transparent.</li><li class="relative ml-5 list-disc">When the tomato is well cooked, add the bay leaf, the chickpeas, the chicken and the beef, previously shredded.</li><li class="relative ml-5 list-disc">Pour in the white wine and turn up the heat so that the alcohol evaporates.</li><li class="relative ml-5 list-disc">Add the spices to taste and cook for 3 minutes, stirring well.</li><li class="relative ml-5 list-disc">Serve with diced fries to taste and chopped parsley.</li></ul>As you’ll have seen, ropa vieja canaria is a simple dish that reuses the leftovers from broths and stews and transforms them into a true culinary delight." ["titulo_de_pagina"]=> string(40) "▷ Ropa Vieja Recipe | VillaGranCanaria" ["metatag_descripcion"]=> string(139) "Dish from the Canary Islands. It’s a typical dish made from the leftover broth and stew that can be found throughout all the archipelago." ["experience_type"]=> string(1) "6" ["short_description"]=> string(32) "Recipe for Canarian ropa vieja. " ["city"]=> string(0) "" ["related_experiences"]=> string(29) " 401 400 399 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470809" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "400" ["filePath"]=> string(67) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/photo.jpg" ["urlPath"]=> string(22) "/cms/uploads/photo.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(39) "Traditional Canarian dishes: ropa vieja" } [2]=> array(28) { ["num"]=> string(3) "399" ["createdDate"]=> string(19) "2022-02-09 10:55:41" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-03-17 16:08:29" ["updatedByUserNum"]=> string(3) "514" ["dragSortOrder"]=> string(2) "79" ["enlace"]=> string(53) "/experiences/garbanzada-canaria-chickpea-stew-recipe/" ["title"]=> string(42) "Traditional Canarian dishes: chickpea stew" ["content"]=> string(4659) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Traditional Canarian dishes: chickpea stew</h1>The Garbanzada canaria, also known as garbanzas compuestas, is a typical dish of the archipelago that can be eaten as a tapa, half-portion or as a unique course.  The traditional composition of the recipe is fairly unanimous, and it can be found in almost all popular restaurants in the Canary Islands.  It’s very similar to the stews of northern Spain, so it may have been introduced to the archipelago by the Castilians after the conquest. This stew occupies a prominent place in the use of legumes in Canarian gastronomy.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe: how to make the chickpea stew</h2>In the Canary Islands, there’s a difference between the chickpea and the garbanza. The latter is larger, whiter, more tender and easier to cook. The basis of this recipe consists of stewing the garbanzas with various pieces of pork: bacon, salted ribs, chorizo and a couple of pig’s trotters.  <h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients</h3><ul class='bullet'><li class="relative ml-5 list-disc">500 g chickpeas</li><li class="relative ml-5 list-disc">500 g potatoes (optional)</li><li class="relative ml-5 list-disc">200 g of salted ribs</li><li class="relative ml-5 list-disc">2 pig's trotters</li><li class="relative ml-5 list-disc">200 g of bacon</li><li class="relative ml-5 list-disc">100 g of chorizo</li><li class="relative ml-5 list-disc">1 pepper</li><li class="relative ml-5 list-disc">1 large onion</li><li class="relative ml-5 list-disc">Paprika</li><li class="relative ml-5 list-disc">Bay leaf</li><li class="relative ml-5 list-disc">2 black peppercorns</li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation</h3><ul class='bullet'><li class="relative ml-5 list-disc">The night before, put the chickpeas and ribs in separate containers with water.</li><li class="relative ml-5 list-disc">When preparing the Garbanzada, put the chickpeas, ribs and pork in a pot with water and bring to a simmer.</li><li class="relative ml-5 list-disc">At the first boil, add the bacon and the chorizo, while making a sofrito (sauce with pepper, onion and three cloves of garlic).</li><li class="relative ml-5 list-disc">When the sauce is ready, pour it into the chickpea pot and stir well.</li><li class="relative ml-5 list-disc">Add a couple of bay leaves, half a spoonful of paprika and a couple of black peppercorns.</li><li class="relative ml-5 list-disc">Optionally, dice the potatoes, fry until golden brown and add them to the stew.</li><li class="relative ml-5 list-disc">Add salt to taste.</li></ul>As you’ll have seen, the garbanzada canaria is a very tasty and hearty dish, which is eaten especially in winter." ["titulo_de_pagina"]=> string(47) "▷Garbanzada Canaria - Canarian Chickpea Stew " ["metatag_descripcion"]=> string(158) "Here’s an easy recipe for this Canary Island Stew. Also known as garbanzas compuestas, this dish is perfect for the winter. You’ll need the following… " ["experience_type"]=> string(1) "6" ["short_description"]=> string(14) "Ready to cook?" ["city"]=> string(0) "" ["related_experiences"]=> string(29) " 401 400 399 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470808" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "399" ["filePath"]=> string(71) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/image_64.jpeg" ["urlPath"]=> string(26) "/cms/uploads/image_64.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(42) "Traditional Canarian dishes: chickpea stew" } [3]=> array(28) { ["num"]=> string(3) "385" ["createdDate"]=> string(19) "2021-12-26 20:22:36" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-28 12:32:42" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "65" ["enlace"]=> string(30) "/experiences/canarian-truchas/" ["title"]=> string(43) "Traditional Canary Islands cooking: truchas" ["content"]=> string(11731) "With the arrival of the Christmas festival, Canarian homes are filled with families willing to spend the holidays in company, well surrounded by dishes full of flavor and tradition. In this sense, there is a dessert that never fails at this time and that is a sure option to succeed, the Canarian truchas. In the <a href="https://villagrancanaria.com/es/">Canary Islands</a>, it is very typical to eat this type of Christmas sweet. Although to be honest, we must say that it is a dessert that is eaten perfectly throughout the year and that you can find in establishments such as restaurants throughout the island.  One recipe is for Canarian truchas that is passed from generation to generation. With basic ingredients such as sweet potatoes or hair and that, over the years, other ingredients have been introduced, such as almonds or raisins.  Today in this post, we want to show you the true Canarian truchas, those of a lifetime, the ones that are present on the tables and are eaten every Christmas in Canarian homes. We will teach you how to do them step by step so that you can taste this sweet piece of the Canary Islands.<h2 class="text-2xl" style="text-align:justify;">What are Canarian truchas?</h2>Canarian truchas, so you can have a reference, are very similar to the pestiños or the Borrachuelos of Malaga.  For its preparation, the typical wafers are used with which savory dumplings are prepared, in this case they will be sweet and you can easily find them in any supermarket.   The best thing you can do if you want to make the recipe for Canarian truchas is to ask someone on the island how they are made and what are the steps to follow, although we can already anticipate that it is quite simple to do.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Trucha_canaria_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">How to make Canarian truchas in 5 easy steps</h2>Canarian truchas are made every Christmas. In each of the islands, the ways of making and the ingredients changes, such as the introduction of  spaghetti squash preserve or even other nuts such as raisins or walnuts, they give it that special touch that they have and that everyone, adults and children like.  However, to make your Canarian truchas, you must get these ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc" style="text-align:justify;">1/2 of flour.</li><li class="relative ml-5 list-disc" style="text-align:justify;">1 kg of sweet potato yellow.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3/4 kg of sugar.</li><li class="relative ml-5 list-disc" style="text-align:justify;">100 GR of peeled almonds.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Lemon zest.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3 tablespoons of margarine for puff pastry.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Olive oil.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Ground cinnamon.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Get out.</li></ul> Do you have them? Perfect! Now pay close attention because we are going to teach you in 5 simple steps how to make real Canarian truchas, those that every Christmas give us sweetness and flavor on such endearing dates.<h3 class="text-xl" style="text-align:justify;">Prepare the dough</h3>The first thing you should do is mix the flour with water, with the puff pastry margarine, a small cup with the olive oil and a pinch of salt.  When you have made the mass of the Canarian truchas and it is completely compact, you should let it rest for about 30 minutes. This mass will be the protagonist to form the truchas. You can skip this step directly if you wish, since as you know there are the dumplings that perfectly fulfill the function of the dough.<h3 class="text-xl" style="text-align:justify;">Sweet potatoes cook the</h3>Peel sweet potatoes and place in salted water. You can cut them or put them directly whole, we leave it to your choice.  The moment they are soft, it is time to remove them from the water. We don't want them to brown and overcook, we just want them to be soft so that we can crush them and make a paste.<h3 class="text-xl" style="text-align:justify;">Mix the ingredients</h3>We already have the dough for the dumplings or wafers, failing that, so the next step will be to mix all the ingredients. We are going to take the batatas, the peeled and crushed almonds, the sugar, the lemon zest and the ground cinnamon and we are going to mix everything well. When everything is well integrated and a compact paste has been formed, we will put it aside.<h3 class="text-xl" style="text-align:justify;">Placing the filling</h3>It is the turn to put a little flour on the table or the chicken in the kitchen. We are going to stretch the dough of the Canarian truchas that we have made with a kitchen roller and we will form circles of approximately 10 centimeters. When you finish shaping the dough for the truchas, you place the filling on top of the dough, fold them carefully joining each edge and squashing with a fork that you have on hand.  At this precise moment you must be careful and do it gently, otherwise the dough may break when we fry them in the pan.<h3 class="text-xl" style="text-align:justify;">Fry and serve</h3>When you have all your truchas finished and very beautiful, it is time to repair a pan with plenty of oil. We will let the oil be very hot and we will introduce them. We suggest that, when they are frying, add icing sugar on top of the truchas to give it that final sweet touch.  We only have to remove them from the fire, let them cool down and enjoy this Christmas delicacy so characteristic of the Canary Islands.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Truchas_de_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian truchas: island Christmas tradition</h2>We are immersed in a time when food is the main protagonist. We are living a few festive weeks in which we meet our loved ones enjoying magnificent dishes, always accompanied by traditional sweets.  In the Canary Islands, as you have seen, the queen of these traditional Christmas sweets are truchas. However, they go far beyond being a simple Christmas sweet, it is a tradition that is passed down from generation to generation.  It is also the perfect opportunity to bring different generations together and pass on this recipe, that affection and that love that is later reflected in the truchas. It is the perfect time to gather around a kitchen and enjoy the creation process.  In summary, we hope that you have been able to learn a little better about the history and everything that surrounds this traditional Canarian sweet. If you come to visit Gran Canaria, you cannot leave without trying or taking the Canarian truchas with you because we are sure that you will repeat and want to do it at home." ["titulo_de_pagina"]=> string(67) "▷ Truchas 【Typical Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(147) "Canarian truchas are one of the most typical desserts in Canarian cuisine, especially at Christmas time. Discover how to make this delicious sweet." ["experience_type"]=> string(1) "6" ["short_description"]=> string(57) "Discover one of the typical sweets of the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470541" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "385" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Truchas_canarias.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Truchas_canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "truchas canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(43) "Traditional Canary Islands cooking: truchas" } [4]=> array(28) { ["num"]=> string(3) "384" ["createdDate"]=> string(19) "2021-12-26 20:05:52" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 14:38:41" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "64" ["enlace"]=> string(38) "/experiences/canarian-sancocho-recipe/" ["title"]=> string(44) "Traditional Canary Islands cooking: sancocho" ["content"]=> string(11601) " Canarian gastronomy is the great hidden secret that Spain has. We all know how rich Spanish cuisine is, but Canarian has peculiarities that make it unique. Among all the magnificent dishes that we can find, such as ropa vieja, goat meat or watercress stew, the main dish is the Canarian sancocho.  It is a dish that is not usually cooked daily in Canarian homes, however, in some restaurants scattered throughout the islands it can be found on their menu as the maximum exponent of the archipelago's gastronomy.  Today we want to bring you a little closer to this traditional and emblematic dish of all Canaries.  We want to review its history, its idiosyncrasy, how it has become a benchmark of Canarian culture, becoming something more than a recipe. And of course, we will tell you how you can make your own sancocho in your kitchen.<h2 class="text-2xl" style="text-align:justify;">History of the Canarian sancocho</h2>There are some theories that speak of the origin of the production of the Canarian sancocho, which undoubtedly comes from dried and salty fish, but, nevertheless, it is believed that its origin is linked to the Portuguese who settled on the islands  These were large consumers of cod and in the islands, the cod was not so easily found, so they had to resort to another typical fish in the islands, the cherne. The history of the Canarian sancocho emerged in the mid-19th century. We are at a time when fish in Gran Canaria had to be sold the same day it was caught, since no conservation methods were known.  However, as we enter the twentieth century, changes are beginning to be seen with respect to the gastronomy of the islands. There is a leap in quality in terms of food preservation with the introduction of salting  It is at this time when the first news of the sancocho as we know it today begins to be heard. Likewise, it took a few more years for the idea to catch on in Canarian society and become consolidated. For this reason, the idea of dried and salted fish did not reach all places equally, in the center of the island it took a while to arrive, but when it did, it became the main food for those who went to work. to the field or the sea.  In each part of the island it is prepared in a different way. In the south, it is made with cherne or conger, potatoes and sweet potatoes, on the other hand, in the north it is preferred to use another type of fish such as corvina accompanied by vegetables.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_1.png"></figure><h2 class="text-2xl" style="text-align:justify;">How to prepare a good Canarian sancocho?</h2>Knowing the history and origin of such a typical Canarian food as the Canarian sancocho is essential to understand why it is so popular and so beloved.  Surely at this time you are wondering how this dish is really prepared, what ingredients are used and the steps to follow.  Well that is precisely what comes next, we are going to teach you the most traditional way of making the delicious Canarian sancocho.  The first thing you should know is what are the ingredients used: <ul class='bullet'><li class="relative ml-5 list-disc">A kilo of salty cherne.</li><li class="relative ml-5 list-disc">A kilo of potatoes.</li><li class="relative ml-5 list-disc">Half a kilo of sweet potatoes (sweet potato).</li><li class="relative ml-5 list-disc">About 500 grams of gofio for the pella.</li><li class="relative ml-5 list-disc">Salt.</li><li class="relative ml-5 list-disc">Sugar.</li><li class="relative ml-5 list-disc">Water.</li><li class="relative ml-5 list-disc">Mojo.</li><li class="relative ml-5 list-disc">Oil.</li><li class="relative ml-5 list-disc">Vinegar.</li></ul><h3 class="text-xl" style="text-align:justify;">First step: the fish</h3>Traditionally, the fish used is cherne. Other fish such as corvina or donkey can also be used. The first thing to do is to leave the fish desalted before cooking. It will be placed in a container with water for 24 hours, changing the water about 5-6 times.<h3 class="text-xl" style="text-align:justify;">Second step: introduce the potatoes and the sweet potato with the fish</h3>Once you have completely desalted the fish, you can go peeling the potatoes and sweet potatoes. You put them in the cauldron with water, this time without salt, you add the fish.  Usually fish are cooked earlier than potatoes and sweet potatoes. If so, remove the fish when you see that it is done and continue boiling them.<h3 class="text-xl" style="text-align:justify;">Third step: prepare the pella and the mojo</h3>Now it is the turn of one of the ingredients that gives the special touch to the Canarian sancocho, the mojo.   To prepare the mojo you will need the oil, vinegar, salt, paprika, garlic and cumin. In some homes, red pepper is added to give it a touch of color. The preparation is very easy, add all the ingredients together in a blender and mix them well. To prepare the pella you will only need water, sugar and gofio. Bananas, walnuts, honey or almonds are also added on some occasions to give a sweet and special touch to the pella.  Pour the gofio into a bowl, add sugar and add water until it becomes a very compact dough, at which point the pella will be shaped and ready to enjoy.<h3 class="text-xl" style="text-align:justify;">Fourth step: enjoy the sancocho</h3>Once you have everything finished, you will only need to assemble everything: put the fish, potatoes and sweet potato, on top of the mojo and to one side some slices of gofio pella. At this moment, you will be able to enjoy the best Canarian sancocho in the company of your loved ones. In the Canary Islands, it is a tradition that they are eaten during Holy Week, more specifically on Good Friday, where whole families gather to enjoy.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_Canarias_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Sancocho canario: the axis of Canarian cuisine</h2>Canarian gastronomy is rich and varied. You just have to go around its villages and its little corners to realize the magic of this cuisine.  It is a cuisine that is yet to be discovered by many and to continue to enjoy to the fullest for those who already know it.  Sancocho is a dish that leaves no one indifferent. It has an amalgam of flavors that make it unique: the salty of its fish, the sweetness of its sweet potato and peel and that flavor so intense and so ours as is the mojo.  In summary, we hope that you have been able to get to know this very important dish for Canarian gastronomy and culture a little better. <a href="https://villagrancanaria.com/es/">If you visit our island</a>, you cannot leave it without trying the Canarian sancocho, the mythical pella de gofio and the rich Canarian sauce, the mojo picón." ["titulo_de_pagina"]=> string(67) "▷ Sancocho 【Typical Canary Island Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(141) "Sancocho is one of the most popular dishes in typical Canarian cuisine at Easter. With this recipe you can prepare it in the traditional way." ["experience_type"]=> string(1) "6" ["short_description"]=> string(55) "Discover one of the typical dishes of Canarian cuisine." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470540" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "384" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Sancocho_canario.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Sancocho_canario.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "sancocho canario" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(44) "Traditional Canary Islands cooking: sancocho" } [5]=> array(28) { ["num"]=> string(3) "383" ["createdDate"]=> string(19) "2021-12-26 13:52:00" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 12:02:34" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "63" ["enlace"]=> string(45) "/experiences/canarian-watercress-stew-recipe/" ["title"]=> string(51) "Traditional Canary Islands cooking: watercress stew" ["content"]=> string(10312) "Dishes that you eat with a spoon are the basis of a good and varied diet. Fortunately, Canarian gastronomy has a wide variety of this type of dishes; we can find broths such as potato, millet, or stews such as lentils and jaramagos. But, of all of them, one stands out for the combination of foods it contains: watercress stew or potaje de berros.  Nowadays, it’s one of the star dishes of Canarian gastronomy, along with sancocho or goat's meat, which cannot be missing from the tables of Canarian homes. Each master has his own recipe, and in each of the 7 islands it’s prepared differently, like for example with watercress, pineapple or potato as the basis of the dish.  In addition, it’s a dish that comes in handy in winter to warm us from the cold and is served in many restaurants on the island. Although, this dish is served at any time of the year, and it’s always present in Canarian homes. It can be 30 degrees outside, and you’ll still see a good watercress stew being made.  In this post, we’re going to highlight the traditions and customs of Canarian gastronomy. First, we’ll talk about watercress, where it comes from and how it’s obtained, as well as offering you the original recipe used on the <a href="https://villagrancanaria.com/es/">island of Gran Canaria</a>.<h2 class="text-2xl" style="text-align:justify;">What is watercress?</h2>Watercress is a green vegetable belonging to the Brassicacea family, a real delicacy. The flavour is quite characteristic, as it has a mild, slightly bitter spiciness, which gives a distinctive touch to salads and watercress stews. The vegetable originates from northern Asia and Europe. The main watercress exporting countries are Denmark, France, Belgium, Holland and England.   In the Canary Islands, watercress grows in ravines, mainly on rocks where there’s a high degree of humidity, as its main source of sustenance is water. The richest areas of Gran Canaria in terms of watercress are the municipalities of Firgas, Teror and Valleseco.  Watercress is a vegetable that must be eaten very quickly, and it shouldn’t be kept in the fridge for more than 2-3 days, otherwise it’ll begin to oxidize and lose its flavour. In order to be consumed, it must keep its bright green colour, to offer you all its vitamins C, A, E, minerals and fibre.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Berros_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian watercress stew recipe</h2>As you know, each island and each person has their own way of making watercress stew. We’re going to tell you how to make the authentic Canarian watercress stew, the one made in Gran Canaria, in 4 simple steps. But before we start, you need the following ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc">500 grams of watercress</li><li class="relative ml-5 list-disc">150 grams of pinto beans</li><li class="relative ml-5 list-disc">100 grams of green beans</li><li class="relative ml-5 list-disc">100 grams of pumpkin</li><li class="relative ml-5 list-disc">100 grams of carrots</li><li class="relative ml-5 list-disc">500 grams of potato</li><li class="relative ml-5 list-disc">250 grams of pork ribs</li><li class="relative ml-5 list-disc">1 corncob</li><li class="relative ml-5 list-disc">1 onion</li><li class="relative ml-5 list-disc">1 tomato</li><li class="relative ml-5 list-disc">1 green pepper</li><li class="relative ml-5 list-disc">3 cloves of garlic</li><li class="relative ml-5 list-disc">1 spoonful of cumin</li><li class="relative ml-5 list-disc">1 pinch of saffron</li><li class="relative ml-5 list-disc">100 millilitres of oil</li><li class="relative ml-5 list-disc">A pinch of salt</li><li class="relative ml-5 list-disc">3/2 of water</li></ul><h3 class="text-xl" style="text-align:justify;">1. Soak the beans and prepare the meat</h3>The first thing to do once you’ve gathered all the ingredients for the watercress stew is to soak the beans the night before. Once they’ve soaked well, put the water in a pot and cook the pinto beans.   The water should be very cold and when we observe the first bubbles, we add more cold water until the beans are soft. Next, add the pork ribs with the oil and salt over a very low heat.<h3 class="text-xl" style="text-align:justify;">2. Chop the vegetables and season</h3>While the beans and meat are cooking, we’re going to take the opportunity to chop all the vegetables. You can leave the corn on the cob whole or cut it in half, depending on your taste and how many people are going to sit at the table. We’ll also take advantage of this moment to peel and chop the potatoes.  Once everything is perfectly chopped, add these ingredients to the pot without stirring. Now it’s time to season and for this we’ll add the saffron, another pinch of salt and the cumin and, at this point, is when we stir the watercress stew a little so that all the ingredients are integrated.<h3 class="text-xl" style="text-align:justify;">3. Add the watercress</h3>The last ingredient we’re going to add to the pot is the star ingredient, the watercress. We’re going to chop it very finely and add it to the pot. At this point, we’re going to continue cooking on a low heat for at least two hours, until the meat is very tender, and the vegetables are practically dissolved.<h3 class="text-xl" style="text-align:justify;">4. Enjoy the watercress stew</h3>To round off the dish, it’s traditional to add a spoonful of gofio, which is known as gofio escaldao, and soft local cheese. We recommend that you take some broth from the stew, preferably containing beans and some meat, put it all in a bowl and add a couple of spoonfuls of gofio until you get a consistent mass.   In this way, you’ll be able to taste the authentic gofio escaldao, with the watercress stew and the traditional cube of soft cheese.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Potaje_de_berros_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Watercress stew: authentic Canarian cuisine</h2>This concludes our brief but intense review of one of the star dishes of Canarian gastronomy. A dish that, as you’ve seen, contains many ingredients, all of them varied and with different cooking times. However, it isn’t a meal that requires a very arduous preparation process. All you have to do is follow the steps we’ve indicated above and take into account the time it should be on the stove, never cooking for more than two hours.  In short, if you’re planning to visit Gran Canaria during the winter months, we recommend that you visit the villages in the midlands and try the best watercress stews in the Canary Islands." ["titulo_de_pagina"]=> string(69) "Watercress Stew 【Traditional Canarian Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(143) "Canarian watercress stew is a hearty spoon dish that can be eaten as a main course and is one of the most popular dishes in the Canary Islands." ["experience_type"]=> string(1) "6" ["short_description"]=> string(61) "Discover one of the most important dishes of the archipelago." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470539" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "383" ["filePath"]=> string(95) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["urlPath"]=> string(50) "/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(32) "Receta potaje de berros Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(51) "Traditional Canary Islands cooking: watercress stew" } [6]=> array(28) { ["num"]=> string(3) "382" ["createdDate"]=> string(19) "2021-12-26 12:25:54" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-26 20:23:19" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "62" ["enlace"]=> string(40) "/experiences/canarian-goat-meat-recipes/" ["title"]=> string(45) "Traditional Canary Islands cooking: goat meat" ["content"]=> string(9291) "The gastronomy of the Canary Islands is one of the best in the country. It has a wide variety of very special dishes, such as "sancocho canario" or "ropa vieja", which are the best known and most demanded by those who visit the island. However, there’s one traditional dish that has been cooked since ancient times: goat's meat.  On the Canary Islands, the goat is one of the main species that live on the archipelago. We can find a large goat population on all the islands, especially Fuerteventura. The first Castilian conquerors were already aware of this fact and began to incorporate this type of meat into their diet, discovering how tasty it is.  Goat meat is low in fat and high in protein, making it an excellent product to incorporate into any diet on a regular basis.  In today's post, we want you to learn more about how to prepare goat meat. We’re going to show you the different ways in which the meat is prepared in the Canary Islands, the ingredients and the cooking times to enjoy one of the most emblematic dishes of the archipelago.<h2 class="text-2xl" style="text-align:justify;">How do you make traditional goat's meat?</h2>Goat meat is a special food, different from other types of meat such as beef or pork. It has a production process that begins right at the moment of slaughter and the way the meat is cleaned will have a considerable influence on its final flavour.  Similarly, goat meat can be prepared in many ways. Some people prefer it fried without much elaboration, others prefer it in sauce with a few boiled potatoes as a garnish or, which is not very common on the islands, a goat meat soup.  Here are some of the most popular and traditional goat meat recipes for tasty meat with personality, which are very easy to prepare and don't take much time.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_Canarias_1.jpeg"></figure><h3 class="text-xl" style="text-align:justify;">Compound goat meat</h3>This is perhaps the most typical and traditional way of preparing goat meat. It’s a dish that you’ll hardly find in hotel establishments, being more common to see in places such as guachinches (a special establishment in Tenerife for eating local food) or homes. Before starting with the preparation itself, it’s important to bear in mind that the meat must first be cooked on the fire for about 30 minutes. In this way, the strong original flavour is mitigated, and it’s suitable for the most exquisite palates. Next, a mixture of aromatic herbs is added to give it flavour. The next step is to add the vegetables, such as onion, pepper, courgette, carrot or leek together with a few potatoes. All this is put on the heat and water and white wine are added to give the final touch of flavour to the goat's meat in its composite version. As you’ve seen, it’s easy to follow and to make, you just have to take into account the cooking time.<h3 class="text-xl" style="text-align:justify;">Goat meat in sauce</h3>Another of the traditional ways of preparing goat meat. In the beginning, it follows the same steps as the recipe for the composite meat: first it’s cooked on the fire for 30 minutes.  The next step, once the meat is cooked and ready to be put in the cauldron, is to form a large bed of vegetables, which are fried and browned. This step is essential for a stew or meat in sauce.  Then, when the vegetables begin to brown, the spices are added in a mash similar to that of the previous recipe, finishing off the cooking by adding white wine and water.  To achieve a consistent, tasty sauce with the right texture, we recommend that you take the stock left over from the frying and add it to the pot. This will thicken the sauce, allowing it to integrate perfectly with the meat, so that you can enjoy authentic goat meat in sauce.<h3 class="text-xl" style="text-align:justify;">Goat meat soup</h3>We’d like to finish this review of the most traditional goat meat recipes with a dish that may not be so well known or popular, but which we think it’s important for you to know about.  Goat meat soup is made in the same way as a traditional soup, with water and oil; the difference is that here the meat is already cooked and cleaned, so only the vegetables, chickpeas or noodles are added, to taste. The following ingredients are needed to make this dish:  <ul class='bullet'><li class="relative ml-5 list-disc">Approximately 3 kg of goat meat.</li><li class="relative ml-5 list-disc">3/4 litres of white wine.</li><li class="relative ml-5 list-disc">2.5 kilos of onion.</li><li class="relative ml-5 list-disc">2 carrots.</li><li class="relative ml-5 list-disc">1 red pepper.</li><li class="relative ml-5 list-disc">2 heads of garlic.</li><li class="relative ml-5 list-disc">A spoonful of sweet paprika.</li><li class="relative ml-5 list-disc">Black pepper.</li><li class="relative ml-5 list-disc">2 spoonfuls of Canarian red mojo.</li><li class="relative ml-5 list-disc">Salt.</li></ul> The first thing to add is the vegetables, to which a little heat is given until golden brown, adding the meat and wine, as well as the garlic heads. It’s left to simmer on a low heat so that it acquires flavour and begins to bubble.  At this point, add the red mojo and let it continue cooking for a few more minutes until the meat is very tender.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Goat meat: Canarian tradition with flavour</h2>This is the end of our culinary post dedicated to one of the most flavoursome and traditional dishes of the islands. In each one of them, the preparations may vary according to the traditional recipe book, modifying some of the ingredients that give it that distinctive personal touch, with the preparation being different in Fuerteventura and Gran Canaria.  In short, you can't leave Gran Canaria without trying goat's meat in any of its recipes. In the same way, we encourage you to try some of the recipes we’ve offered you at home, we assure you that the result will have that intense flavour that characterizes this type of meat." ["titulo_de_pagina"]=> string(73) "▷ Goat Meat 【Traditional Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(135) "Goat meat is a gastronomic experience rooted in the culinary culture of traditional Canarian cuisine, being one of its main references." ["experience_type"]=> string(1) "6" ["short_description"]=> string(81) "Get to know one of the most popular types of meat consumed in the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 383 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470538" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "382" ["filePath"]=> string(96) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["urlPath"]=> string(51) "/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(33) "Receta de carne de cabra Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(45) "Traditional Canary Islands cooking: goat meat" } } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(42) "Traditional Canarian dishes: chickpea stew" } [3]=> array(30) { ["num"]=> string(3) "398" ["createdDate"]=> string(19) "2022-02-09 10:42:02" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-02-10 10:49:47" ["updatedByUserNum"]=> string(3) "440" ["dragSortOrder"]=> string(2) "78" ["enlace"]=> string(36) "/experiences/recipe-canarian-arepas/" ["title"]=> string(65) "Canarian Arepas, a Venezuelan delicatessen adopted in the islands" ["content"]=> string(7637) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Canarian Arepas, a Venezuelan delicatessen adopted in the islands</h1> Canarian Arepas are originally from Venezuela, traditionally known as the Eighth Island by the islanders of the Canary Islands. This recipe was adapted by the islanders. Its name proves the enormous influence and cultural ties that this sister country has had on the Canary Islands. In fact, it goes far beyond the cuisine. It really is rare that any Canarian family doesn’t have or hasn’t had relatives there.  And, as gastronomy is something that unites people, it isn’t surprising that those Canarians or their descendants who returned to the islands brought with them this rich and tasty recipe.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe: how to make Canarian arepas</h2>Arepas are a round, flattened dough made from corn flour (or millo, as this cereal is called in the Canary Islands). A famous slogan of a Spanish pizzeria chain says that “the secret is in the dough”. In this case, in the flour.  The arepa is then filled with practically anything you like, although the most common arepas are usually those with shredded meat or the classic Reina Pepiada (with chicken and avocado), which we'll present to you in this article. <img class="inline-flex align-bottom" src="https://villagrancanaria.com/cms/uploads/IMG_8303_500_1.jpg">This dish is  very easy to prepare, so if you want to make it yourself before, during or after your trip to the Canary Islands, be sure to follow this simple, finger-licking recipe.  <h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for the dough</h3><ul class='bullet'><li class="relative ml-5 list-disc">2 cups of special flour for arepas</li><li class="relative ml-5 list-disc">4 cups of warm water</li><li class="relative ml-5 list-disc">1 teaspoon salt</li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">How to make the dough</h3><ol class='bullet'><li class="relative ml-5 list-decimal">Pour the water and salt into a large bowl.</li><li class="relative ml-5 list-decimal">Add the flour and stir with a spoon or fork.</li><li class="relative ml-5 list-decimal">The warm water helps the flour to integrate better and prevents clumps.</li><li class="relative ml-5 list-decimal">Start working with your hands when the mixture has a consistency.</li><li class="relative ml-5 list-decimal">Continue kneading little by little in an outward and inward motion, so that the flour completely absorbs the water and the dough is uniform, compact and doesn’t stick to your hands.</li><li class="relative ml-5 list-decimal">When the dough is ready, wash your hands and start making balls (slightly larger than a walnut) and then flatten them into a round shape.</li><li class="relative ml-5 list-decimal">Make sure they’re one finger thick.</li><li class="relative ml-5 list-decimal">If there are any cracks in the dough, add a little water and seal it. </li><li class="relative ml-5 list-decimal">Pour a little oil into a very hot frying pan to prevent them from sticking.</li><li class="relative ml-5 list-decimal">Heat over medium heat so that the arepas are cooked through and aren’t raw on the inside.</li><li class="relative ml-5 list-decimal">Cook the dough in the frying pan for about 15-20 minutes.</li><li class="relative ml-5 list-decimal">Cook them until they turn golden brown and are toasted on the outside. </li><li class="relative ml-5 list-decimal">When they’re done, cover them with a cloth so that they don’t cool down and keep the outside crispy.  </li></ol><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for the arepa Reina Pepiada</h3><ul class='bullet'><li class="relative ml-5 list-disc">400 g chicken breast</li><li class="relative ml-5 list-disc">2 cloves of garlic</li><li class="relative ml-5 list-disc">1 medium onion</li><li class="relative ml-5 list-disc">1 ripe avocado</li><li class="relative ml-5 list-disc">3 tablespoons of homemade mayonnaise</li><li class="relative ml-5 list-disc">25 ml extra virgin olive oil</li><li class="relative ml-5 list-disc">Salt and freshly ground black pepper (to taste)</li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation of the arepa Reina Pepiada</h3><ol class='bullet'><li class="relative ml-5 list-decimal">Cut the meat into small pieces and season to taste with salt and pepper.</li><li class="relative ml-5 list-decimal">In a frying pan with a little oil, fry the onion and garlic and add the chicken meat.</li><li class="relative ml-5 list-decimal">Sauté until juicy and set aside in a bowl.</li><li class="relative ml-5 list-decimal">Peel the avocado, cut it into small pieces, add it to the bowl and mix the ingredients well.</li><li class="relative ml-5 list-decimal">Add the mayonnaise and mix well. </li><li class="relative ml-5 list-decimal">Fill the arepa with the mixture.</li></ol>As you’ll have been able to see, the Canarian arepas are a real delicacy and the recipe is really easy to prepare. Do you dare to try them?" ["titulo_de_pagina"]=> string(44) "▷ Canarian Arepa Recipe - VillaGranCanaria" ["metatag_descripcion"]=> string(143) "The Canary Island are influenced by the Venezuelan culture and cuisine. Here’s an easy recipe for Canarian Arepas! You’ll need 2 cups of…" ["experience_type"]=> string(1) "6" ["short_description"]=> string(35) "You can’t miss this yummy recipe." ["city"]=> string(0) "" ["related_experiences"]=> string(29) " 401 400 399 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470807" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "398" ["filePath"]=> string(89) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/que_comer_tenerife_arepas_1.jpg" ["urlPath"]=> string(44) "/cms/uploads/que_comer_tenerife_arepas_1.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["experience_type_bd"]=> array(1) { [0]=> array(17) { ["num"]=> string(1) "6" ["createdDate"]=> string(19) "2020-01-30 15:23:06" ["createdByUserNum"]=> string(3) "102" ["updatedDate"]=> string(19) "2022-03-29 09:41:22" ["updatedByUserNum"]=> string(3) "514" ["dragSortOrder"]=> string(1) "7" ["enlace"]=> string(24) "/experiences/gastronomy/" ["name"]=> string(10) "Gastronomy" ["titulo_de_pagina"]=> string(31) "Gastronomy - Villa Gran Canaria" ["metatag_descripcion"]=> string(131) "Enjoy the best of Canarian gastronomy thanks to Villa Gran Canaria and delight yourself with the most traditional Canarian cuisine." ["visible"]=> string(1) "1" ["tableName"]=> string(16) "experience_types" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(3) "971" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(1) "6" ["filePath"]=> string(84) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/experience_6.png" ["urlPath"]=> string(29) "/cms/uploads/experience_6.png" ["info1"]=> string(12) "Gastronomía" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["icon"]=> array(1) { [0]=> array(12) { ["num"]=> string(4) "1056" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(4) "icon" ["recordNum"]=> string(1) "6" ["filePath"]=> string(76) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/food.png" ["urlPath"]=> string(21) "/cms/uploads/food.png" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["banner_images"]=> array(1) { [0]=> array(12) { ["num"]=> string(4) "1092" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(13) "banner_images" ["recordNum"]=> string(1) "6" ["filePath"]=> string(108) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/davide_cantelli_jpkfc5_d_DI_unsplash.jpg" ["urlPath"]=> string(53) "/cms/uploads/davide_cantelli_jpkfc5_d_DI_unsplash.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(10) "Gastronomy" } } ["related_experiences_bd"]=> array(7) { [0]=> array(28) { ["num"]=> string(3) "401" ["createdDate"]=> string(19) "2022-02-10 10:42:10" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-02-10 10:58:54" ["updatedByUserNum"]=> string(3) "440" ["dragSortOrder"]=> string(2) "81" ["enlace"]=> string(45) "/experiences/carajacas-recipe-canary-islands/" ["title"]=> string(39) "Traditional Canarian cuisine: carajacas" ["content"]=> string(4683) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Traditional Canarian cuisine: carajacas</h1>Canarian cuisine is characterized by its simplicity and the incredible flavour of its specialities, with dishes that are far from pretentious. The way dishes are seasoned on the islands is one of the main reasons for the popularity of Canarian gastronomy. And carajacas are a great example. The marinade used in their preparation is seasoned with various spices, which makes them very appetizing. Their slightly spicy touch makes them even more attractive.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">What are carajacas?</h2>Carajacas are a traditional dish from the Canary Islands. They’re made with calf's liver and can be fried or roasted. Their most typical accompaniment is usually sauce or mojo. They’re often served as 'enyesques' (tapas) in bars and restaurants or at important celebrations and festivals on the islands.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe step by step: how to make carajacas Canarian style </h2>The preparation of Canarian carajacas is really simple, and the ingredients can be easily found in any grocery shop.  <h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for carajacas</h3><ul class='bullet'><li class="relative ml-5 list-disc">1 kg of pork or beef liver</li><li class="relative ml-5 list-disc">½ hot pepper</li><li class="relative ml-5 list-disc">6 cloves of garlic</li><li class="relative ml-5 list-disc">½ glass of oil</li><li class="relative ml-5 list-disc">½ glass of vinegar</li><li class="relative ml-5 list-disc">Paprika</li><li class="relative ml-5 list-disc">Oregano</li><li class="relative ml-5 list-disc">Parsley</li><li class="relative ml-5 list-disc">Salt</li><li class="relative ml-5 list-disc">Thyme (optional)</li><li class="relative ml-5 list-disc">Bay leaf (optional)  </li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation of the carajacas</h3><ul class='bullet'><li class="relative ml-5 list-disc">Fillet the liver into small, fine pieces and set aside in a bowl.</li><li class="relative ml-5 list-disc">Make a paste with the rest of the ingredients and when it forms a kind of dough or paste, add a dash of oil and vinegar.</li><li class="relative ml-5 list-disc">Pour everything into the container containing the liver and leave to stand for at least eight hours (marinade).</li><li class="relative ml-5 list-disc">Remove the fillets one by one and grill or fry them in a little oil.</li><li class="relative ml-5 list-disc">Heat the leftover sauce, boil it for one minute and pour it over the liver again.</li><li class="relative ml-5 list-disc">Add thyme and a bay leaf.</li></ul>As you’ll have seen, carajacas Canarian style is a very easy-to-prepare delicacy that’ll literally make you lick your fingers." ["titulo_de_pagina"]=> string(62) "▷ Carajacas Recipe - Canarian Food Recipe | VillaGranCanaria" ["metatag_descripcion"]=> string(160) "In the Canary Islands, this traditional dish is called Carajacas. It’s marinated liver, that you usually eat with Mojo sauce… You’ll need the following…" ["experience_type"]=> string(1) "6" ["short_description"]=> string(40) "Discover this traditional canarian dish." ["city"]=> string(0) "" ["related_experiences"]=> string(33) " 401 400 399 398 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470810" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "401" ["filePath"]=> string(69) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/carajas.jpg" ["urlPath"]=> string(24) "/cms/uploads/carajas.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(39) "Traditional Canarian cuisine: carajacas" } [1]=> array(28) { ["num"]=> string(3) "400" ["createdDate"]=> string(19) "2022-02-09 13:16:08" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-02-10 10:49:04" ["updatedByUserNum"]=> string(3) "440" ["dragSortOrder"]=> string(2) "80" ["enlace"]=> string(40) "/experiences/ropa-vieja-canarian-recipe/" ["title"]=> string(39) "Traditional Canarian dishes: ropa vieja" ["content"]=> string(5160) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Traditional Canarian dishes: ropa vieja</h1>Canarian ropa vieja is a typical dish made from the leftover broth and stew that can be found throughout all the archipelago.<h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe: how to make ropa vieja canaria step by step</h2>Canarian-style ropa vieja is a representative dish of Canarian cuisine made with the leftovers from the broth, such as chickpeas, beef and chicken. It’s accompanied by a traditional sofrito sauce made with pepper, onion, garlic and crushed tomato. It tastes even better if it’s prepared overnight, and you can add some diced fries, to taste. <img class="inline-flex align-bottom" src="https://villagrancanaria.com/cms/uploads/ropa_vieja_canaria_2.jpg"><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients for the canarian ropa vieja for 4 people</h3><ul class='bullet'><li class="relative ml-5 list-disc">400 g chickpeas</li><li class="relative ml-5 list-disc">400 g beef</li><li class="relative ml-5 list-disc">400 g chicken </li><li class="relative ml-5 list-disc">2 medium onions</li><li class="relative ml-5 list-disc">4 garlic</li><li class="relative ml-5 list-disc">1 green or red pepper to taste</li><li class="relative ml-5 list-disc">3 tomatoes</li><li class="relative ml-5 list-disc">75 ml dry white wine</li><li class="relative ml-5 list-disc">1 bay leaf</li><li class="relative ml-5 list-disc">Spices to taste (sweet paprika, oregano, thyme, cumin)</li><li class="relative ml-5 list-disc">Fries to taste</li><li class="relative ml-5 list-disc">Parsley</li><li class="relative ml-5 list-disc">Salt</li><li class="relative ml-5 list-disc">Pepper</li><li class="relative ml-5 list-disc">Extra virgin olive oil  </li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation of the ropa vieja, Canarian style</h3><ul class='bullet'><li class="relative ml-5 list-disc">Remove the chickpeas, chicken and beef from the stock.</li><li class="relative ml-5 list-disc">Pull and set aside.</li><li class="relative ml-5 list-disc">Cut the pepper, onion and garlic into brunoise (small cubes).</li><li class="relative ml-5 list-disc">Sauté with two tablespoons of extra virgin olive oil.</li><li class="relative ml-5 list-disc">Season with salt and pepper.</li><li class="relative ml-5 list-disc">Grate the tomato.</li><li class="relative ml-5 list-disc">Add to the casserole when the onion starts to turn transparent.</li><li class="relative ml-5 list-disc">When the tomato is well cooked, add the bay leaf, the chickpeas, the chicken and the beef, previously shredded.</li><li class="relative ml-5 list-disc">Pour in the white wine and turn up the heat so that the alcohol evaporates.</li><li class="relative ml-5 list-disc">Add the spices to taste and cook for 3 minutes, stirring well.</li><li class="relative ml-5 list-disc">Serve with diced fries to taste and chopped parsley.</li></ul>As you’ll have seen, ropa vieja canaria is a simple dish that reuses the leftovers from broths and stews and transforms them into a true culinary delight." ["titulo_de_pagina"]=> string(40) "▷ Ropa Vieja Recipe | VillaGranCanaria" ["metatag_descripcion"]=> string(139) "Dish from the Canary Islands. It’s a typical dish made from the leftover broth and stew that can be found throughout all the archipelago." ["experience_type"]=> string(1) "6" ["short_description"]=> string(32) "Recipe for Canarian ropa vieja. " ["city"]=> string(0) "" ["related_experiences"]=> string(29) " 401 400 399 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470809" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "400" ["filePath"]=> string(67) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/photo.jpg" ["urlPath"]=> string(22) "/cms/uploads/photo.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(39) "Traditional Canarian dishes: ropa vieja" } [2]=> array(28) { ["num"]=> string(3) "399" ["createdDate"]=> string(19) "2022-02-09 10:55:41" ["createdByUserNum"]=> string(3) "440" ["updatedDate"]=> string(19) "2022-03-17 16:08:29" ["updatedByUserNum"]=> string(3) "514" ["dragSortOrder"]=> string(2) "79" ["enlace"]=> string(53) "/experiences/garbanzada-canaria-chickpea-stew-recipe/" ["title"]=> string(42) "Traditional Canarian dishes: chickpea stew" ["content"]=> string(4659) "<h1 class="text-4xl m-0 mb-3" style="text-align:center;">Traditional Canarian dishes: chickpea stew</h1>The Garbanzada canaria, also known as garbanzas compuestas, is a typical dish of the archipelago that can be eaten as a tapa, half-portion or as a unique course.  The traditional composition of the recipe is fairly unanimous, and it can be found in almost all popular restaurants in the Canary Islands.  It’s very similar to the stews of northern Spain, so it may have been introduced to the archipelago by the Castilians after the conquest. This stew occupies a prominent place in the use of legumes in Canarian gastronomy.  <h2 class="text-3xl m-0 mb-3" style="text-align:justify;">Recipe: how to make the chickpea stew</h2>In the Canary Islands, there’s a difference between the chickpea and the garbanza. The latter is larger, whiter, more tender and easier to cook. The basis of this recipe consists of stewing the garbanzas with various pieces of pork: bacon, salted ribs, chorizo and a couple of pig’s trotters.  <h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Ingredients</h3><ul class='bullet'><li class="relative ml-5 list-disc">500 g chickpeas</li><li class="relative ml-5 list-disc">500 g potatoes (optional)</li><li class="relative ml-5 list-disc">200 g of salted ribs</li><li class="relative ml-5 list-disc">2 pig's trotters</li><li class="relative ml-5 list-disc">200 g of bacon</li><li class="relative ml-5 list-disc">100 g of chorizo</li><li class="relative ml-5 list-disc">1 pepper</li><li class="relative ml-5 list-disc">1 large onion</li><li class="relative ml-5 list-disc">Paprika</li><li class="relative ml-5 list-disc">Bay leaf</li><li class="relative ml-5 list-disc">2 black peppercorns</li></ul><h3 class="text-2xl m-0 mb-3" style="text-align:justify;">Preparation</h3><ul class='bullet'><li class="relative ml-5 list-disc">The night before, put the chickpeas and ribs in separate containers with water.</li><li class="relative ml-5 list-disc">When preparing the Garbanzada, put the chickpeas, ribs and pork in a pot with water and bring to a simmer.</li><li class="relative ml-5 list-disc">At the first boil, add the bacon and the chorizo, while making a sofrito (sauce with pepper, onion and three cloves of garlic).</li><li class="relative ml-5 list-disc">When the sauce is ready, pour it into the chickpea pot and stir well.</li><li class="relative ml-5 list-disc">Add a couple of bay leaves, half a spoonful of paprika and a couple of black peppercorns.</li><li class="relative ml-5 list-disc">Optionally, dice the potatoes, fry until golden brown and add them to the stew.</li><li class="relative ml-5 list-disc">Add salt to taste.</li></ul>As you’ll have seen, the garbanzada canaria is a very tasty and hearty dish, which is eaten especially in winter." ["titulo_de_pagina"]=> string(47) "▷Garbanzada Canaria - Canarian Chickpea Stew " ["metatag_descripcion"]=> string(158) "Here’s an easy recipe for this Canary Island Stew. Also known as garbanzas compuestas, this dish is perfect for the winter. You’ll need the following… " ["experience_type"]=> string(1) "6" ["short_description"]=> string(14) "Ready to cook?" ["city"]=> string(0) "" ["related_experiences"]=> string(29) " 401 400 399 385 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(2) "[]" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470808" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "399" ["filePath"]=> string(71) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/image_64.jpeg" ["urlPath"]=> string(26) "/cms/uploads/image_64.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(42) "Traditional Canarian dishes: chickpea stew" } [3]=> array(28) { ["num"]=> string(3) "385" ["createdDate"]=> string(19) "2021-12-26 20:22:36" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-28 12:32:42" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "65" ["enlace"]=> string(30) "/experiences/canarian-truchas/" ["title"]=> string(43) "Traditional Canary Islands cooking: truchas" ["content"]=> string(11731) "With the arrival of the Christmas festival, Canarian homes are filled with families willing to spend the holidays in company, well surrounded by dishes full of flavor and tradition. In this sense, there is a dessert that never fails at this time and that is a sure option to succeed, the Canarian truchas. In the <a href="https://villagrancanaria.com/es/">Canary Islands</a>, it is very typical to eat this type of Christmas sweet. Although to be honest, we must say that it is a dessert that is eaten perfectly throughout the year and that you can find in establishments such as restaurants throughout the island.  One recipe is for Canarian truchas that is passed from generation to generation. With basic ingredients such as sweet potatoes or hair and that, over the years, other ingredients have been introduced, such as almonds or raisins.  Today in this post, we want to show you the true Canarian truchas, those of a lifetime, the ones that are present on the tables and are eaten every Christmas in Canarian homes. We will teach you how to do them step by step so that you can taste this sweet piece of the Canary Islands.<h2 class="text-2xl" style="text-align:justify;">What are Canarian truchas?</h2>Canarian truchas, so you can have a reference, are very similar to the pestiños or the Borrachuelos of Malaga.  For its preparation, the typical wafers are used with which savory dumplings are prepared, in this case they will be sweet and you can easily find them in any supermarket.   The best thing you can do if you want to make the recipe for Canarian truchas is to ask someone on the island how they are made and what are the steps to follow, although we can already anticipate that it is quite simple to do.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Trucha_canaria_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">How to make Canarian truchas in 5 easy steps</h2>Canarian truchas are made every Christmas. In each of the islands, the ways of making and the ingredients changes, such as the introduction of  spaghetti squash preserve or even other nuts such as raisins or walnuts, they give it that special touch that they have and that everyone, adults and children like.  However, to make your Canarian truchas, you must get these ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc" style="text-align:justify;">1/2 of flour.</li><li class="relative ml-5 list-disc" style="text-align:justify;">1 kg of sweet potato yellow.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3/4 kg of sugar.</li><li class="relative ml-5 list-disc" style="text-align:justify;">100 GR of peeled almonds.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Lemon zest.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3 tablespoons of margarine for puff pastry.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Olive oil.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Ground cinnamon.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Get out.</li></ul> Do you have them? Perfect! Now pay close attention because we are going to teach you in 5 simple steps how to make real Canarian truchas, those that every Christmas give us sweetness and flavor on such endearing dates.<h3 class="text-xl" style="text-align:justify;">Prepare the dough</h3>The first thing you should do is mix the flour with water, with the puff pastry margarine, a small cup with the olive oil and a pinch of salt.  When you have made the mass of the Canarian truchas and it is completely compact, you should let it rest for about 30 minutes. This mass will be the protagonist to form the truchas. You can skip this step directly if you wish, since as you know there are the dumplings that perfectly fulfill the function of the dough.<h3 class="text-xl" style="text-align:justify;">Sweet potatoes cook the</h3>Peel sweet potatoes and place in salted water. You can cut them or put them directly whole, we leave it to your choice.  The moment they are soft, it is time to remove them from the water. We don't want them to brown and overcook, we just want them to be soft so that we can crush them and make a paste.<h3 class="text-xl" style="text-align:justify;">Mix the ingredients</h3>We already have the dough for the dumplings or wafers, failing that, so the next step will be to mix all the ingredients. We are going to take the batatas, the peeled and crushed almonds, the sugar, the lemon zest and the ground cinnamon and we are going to mix everything well. When everything is well integrated and a compact paste has been formed, we will put it aside.<h3 class="text-xl" style="text-align:justify;">Placing the filling</h3>It is the turn to put a little flour on the table or the chicken in the kitchen. We are going to stretch the dough of the Canarian truchas that we have made with a kitchen roller and we will form circles of approximately 10 centimeters. When you finish shaping the dough for the truchas, you place the filling on top of the dough, fold them carefully joining each edge and squashing with a fork that you have on hand.  At this precise moment you must be careful and do it gently, otherwise the dough may break when we fry them in the pan.<h3 class="text-xl" style="text-align:justify;">Fry and serve</h3>When you have all your truchas finished and very beautiful, it is time to repair a pan with plenty of oil. We will let the oil be very hot and we will introduce them. We suggest that, when they are frying, add icing sugar on top of the truchas to give it that final sweet touch.  We only have to remove them from the fire, let them cool down and enjoy this Christmas delicacy so characteristic of the Canary Islands.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Truchas_de_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian truchas: island Christmas tradition</h2>We are immersed in a time when food is the main protagonist. We are living a few festive weeks in which we meet our loved ones enjoying magnificent dishes, always accompanied by traditional sweets.  In the Canary Islands, as you have seen, the queen of these traditional Christmas sweets are truchas. However, they go far beyond being a simple Christmas sweet, it is a tradition that is passed down from generation to generation.  It is also the perfect opportunity to bring different generations together and pass on this recipe, that affection and that love that is later reflected in the truchas. It is the perfect time to gather around a kitchen and enjoy the creation process.  In summary, we hope that you have been able to learn a little better about the history and everything that surrounds this traditional Canarian sweet. If you come to visit Gran Canaria, you cannot leave without trying or taking the Canarian truchas with you because we are sure that you will repeat and want to do it at home." ["titulo_de_pagina"]=> string(67) "▷ Truchas 【Typical Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(147) "Canarian truchas are one of the most typical desserts in Canarian cuisine, especially at Christmas time. Discover how to make this delicious sweet." ["experience_type"]=> string(1) "6" ["short_description"]=> string(57) "Discover one of the typical sweets of the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470541" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "385" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Truchas_canarias.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Truchas_canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "truchas canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(43) "Traditional Canary Islands cooking: truchas" } [4]=> array(28) { ["num"]=> string(3) "384" ["createdDate"]=> string(19) "2021-12-26 20:05:52" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 14:38:41" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "64" ["enlace"]=> string(38) "/experiences/canarian-sancocho-recipe/" ["title"]=> string(44) "Traditional Canary Islands cooking: sancocho" ["content"]=> string(11601) " Canarian gastronomy is the great hidden secret that Spain has. We all know how rich Spanish cuisine is, but Canarian has peculiarities that make it unique. Among all the magnificent dishes that we can find, such as ropa vieja, goat meat or watercress stew, the main dish is the Canarian sancocho.  It is a dish that is not usually cooked daily in Canarian homes, however, in some restaurants scattered throughout the islands it can be found on their menu as the maximum exponent of the archipelago's gastronomy.  Today we want to bring you a little closer to this traditional and emblematic dish of all Canaries.  We want to review its history, its idiosyncrasy, how it has become a benchmark of Canarian culture, becoming something more than a recipe. And of course, we will tell you how you can make your own sancocho in your kitchen.<h2 class="text-2xl" style="text-align:justify;">History of the Canarian sancocho</h2>There are some theories that speak of the origin of the production of the Canarian sancocho, which undoubtedly comes from dried and salty fish, but, nevertheless, it is believed that its origin is linked to the Portuguese who settled on the islands  These were large consumers of cod and in the islands, the cod was not so easily found, so they had to resort to another typical fish in the islands, the cherne. The history of the Canarian sancocho emerged in the mid-19th century. We are at a time when fish in Gran Canaria had to be sold the same day it was caught, since no conservation methods were known.  However, as we enter the twentieth century, changes are beginning to be seen with respect to the gastronomy of the islands. There is a leap in quality in terms of food preservation with the introduction of salting  It is at this time when the first news of the sancocho as we know it today begins to be heard. Likewise, it took a few more years for the idea to catch on in Canarian society and become consolidated. For this reason, the idea of dried and salted fish did not reach all places equally, in the center of the island it took a while to arrive, but when it did, it became the main food for those who went to work. to the field or the sea.  In each part of the island it is prepared in a different way. In the south, it is made with cherne or conger, potatoes and sweet potatoes, on the other hand, in the north it is preferred to use another type of fish such as corvina accompanied by vegetables.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_1.png"></figure><h2 class="text-2xl" style="text-align:justify;">How to prepare a good Canarian sancocho?</h2>Knowing the history and origin of such a typical Canarian food as the Canarian sancocho is essential to understand why it is so popular and so beloved.  Surely at this time you are wondering how this dish is really prepared, what ingredients are used and the steps to follow.  Well that is precisely what comes next, we are going to teach you the most traditional way of making the delicious Canarian sancocho.  The first thing you should know is what are the ingredients used: <ul class='bullet'><li class="relative ml-5 list-disc">A kilo of salty cherne.</li><li class="relative ml-5 list-disc">A kilo of potatoes.</li><li class="relative ml-5 list-disc">Half a kilo of sweet potatoes (sweet potato).</li><li class="relative ml-5 list-disc">About 500 grams of gofio for the pella.</li><li class="relative ml-5 list-disc">Salt.</li><li class="relative ml-5 list-disc">Sugar.</li><li class="relative ml-5 list-disc">Water.</li><li class="relative ml-5 list-disc">Mojo.</li><li class="relative ml-5 list-disc">Oil.</li><li class="relative ml-5 list-disc">Vinegar.</li></ul><h3 class="text-xl" style="text-align:justify;">First step: the fish</h3>Traditionally, the fish used is cherne. Other fish such as corvina or donkey can also be used. The first thing to do is to leave the fish desalted before cooking. It will be placed in a container with water for 24 hours, changing the water about 5-6 times.<h3 class="text-xl" style="text-align:justify;">Second step: introduce the potatoes and the sweet potato with the fish</h3>Once you have completely desalted the fish, you can go peeling the potatoes and sweet potatoes. You put them in the cauldron with water, this time without salt, you add the fish.  Usually fish are cooked earlier than potatoes and sweet potatoes. If so, remove the fish when you see that it is done and continue boiling them.<h3 class="text-xl" style="text-align:justify;">Third step: prepare the pella and the mojo</h3>Now it is the turn of one of the ingredients that gives the special touch to the Canarian sancocho, the mojo.   To prepare the mojo you will need the oil, vinegar, salt, paprika, garlic and cumin. In some homes, red pepper is added to give it a touch of color. The preparation is very easy, add all the ingredients together in a blender and mix them well. To prepare the pella you will only need water, sugar and gofio. Bananas, walnuts, honey or almonds are also added on some occasions to give a sweet and special touch to the pella.  Pour the gofio into a bowl, add sugar and add water until it becomes a very compact dough, at which point the pella will be shaped and ready to enjoy.<h3 class="text-xl" style="text-align:justify;">Fourth step: enjoy the sancocho</h3>Once you have everything finished, you will only need to assemble everything: put the fish, potatoes and sweet potato, on top of the mojo and to one side some slices of gofio pella. At this moment, you will be able to enjoy the best Canarian sancocho in the company of your loved ones. In the Canary Islands, it is a tradition that they are eaten during Holy Week, more specifically on Good Friday, where whole families gather to enjoy.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_Canarias_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Sancocho canario: the axis of Canarian cuisine</h2>Canarian gastronomy is rich and varied. You just have to go around its villages and its little corners to realize the magic of this cuisine.  It is a cuisine that is yet to be discovered by many and to continue to enjoy to the fullest for those who already know it.  Sancocho is a dish that leaves no one indifferent. It has an amalgam of flavors that make it unique: the salty of its fish, the sweetness of its sweet potato and peel and that flavor so intense and so ours as is the mojo.  In summary, we hope that you have been able to get to know this very important dish for Canarian gastronomy and culture a little better. <a href="https://villagrancanaria.com/es/">If you visit our island</a>, you cannot leave it without trying the Canarian sancocho, the mythical pella de gofio and the rich Canarian sauce, the mojo picón." ["titulo_de_pagina"]=> string(67) "▷ Sancocho 【Typical Canary Island Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(141) "Sancocho is one of the most popular dishes in typical Canarian cuisine at Easter. With this recipe you can prepare it in the traditional way." ["experience_type"]=> string(1) "6" ["short_description"]=> string(55) "Discover one of the typical dishes of Canarian cuisine." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470540" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "384" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Sancocho_canario.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Sancocho_canario.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "sancocho canario" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(44) "Traditional Canary Islands cooking: sancocho" } [5]=> array(28) { ["num"]=> string(3) "383" ["createdDate"]=> string(19) "2021-12-26 13:52:00" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 12:02:34" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "63" ["enlace"]=> string(45) "/experiences/canarian-watercress-stew-recipe/" ["title"]=> string(51) "Traditional Canary Islands cooking: watercress stew" ["content"]=> string(10312) "Dishes that you eat with a spoon are the basis of a good and varied diet. Fortunately, Canarian gastronomy has a wide variety of this type of dishes; we can find broths such as potato, millet, or stews such as lentils and jaramagos. But, of all of them, one stands out for the combination of foods it contains: watercress stew or potaje de berros.  Nowadays, it’s one of the star dishes of Canarian gastronomy, along with sancocho or goat's meat, which cannot be missing from the tables of Canarian homes. Each master has his own recipe, and in each of the 7 islands it’s prepared differently, like for example with watercress, pineapple or potato as the basis of the dish.  In addition, it’s a dish that comes in handy in winter to warm us from the cold and is served in many restaurants on the island. Although, this dish is served at any time of the year, and it’s always present in Canarian homes. It can be 30 degrees outside, and you’ll still see a good watercress stew being made.  In this post, we’re going to highlight the traditions and customs of Canarian gastronomy. First, we’ll talk about watercress, where it comes from and how it’s obtained, as well as offering you the original recipe used on the <a href="https://villagrancanaria.com/es/">island of Gran Canaria</a>.<h2 class="text-2xl" style="text-align:justify;">What is watercress?</h2>Watercress is a green vegetable belonging to the Brassicacea family, a real delicacy. The flavour is quite characteristic, as it has a mild, slightly bitter spiciness, which gives a distinctive touch to salads and watercress stews. The vegetable originates from northern Asia and Europe. The main watercress exporting countries are Denmark, France, Belgium, Holland and England.   In the Canary Islands, watercress grows in ravines, mainly on rocks where there’s a high degree of humidity, as its main source of sustenance is water. The richest areas of Gran Canaria in terms of watercress are the municipalities of Firgas, Teror and Valleseco.  Watercress is a vegetable that must be eaten very quickly, and it shouldn’t be kept in the fridge for more than 2-3 days, otherwise it’ll begin to oxidize and lose its flavour. In order to be consumed, it must keep its bright green colour, to offer you all its vitamins C, A, E, minerals and fibre.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Berros_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian watercress stew recipe</h2>As you know, each island and each person has their own way of making watercress stew. We’re going to tell you how to make the authentic Canarian watercress stew, the one made in Gran Canaria, in 4 simple steps. But before we start, you need the following ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc">500 grams of watercress</li><li class="relative ml-5 list-disc">150 grams of pinto beans</li><li class="relative ml-5 list-disc">100 grams of green beans</li><li class="relative ml-5 list-disc">100 grams of pumpkin</li><li class="relative ml-5 list-disc">100 grams of carrots</li><li class="relative ml-5 list-disc">500 grams of potato</li><li class="relative ml-5 list-disc">250 grams of pork ribs</li><li class="relative ml-5 list-disc">1 corncob</li><li class="relative ml-5 list-disc">1 onion</li><li class="relative ml-5 list-disc">1 tomato</li><li class="relative ml-5 list-disc">1 green pepper</li><li class="relative ml-5 list-disc">3 cloves of garlic</li><li class="relative ml-5 list-disc">1 spoonful of cumin</li><li class="relative ml-5 list-disc">1 pinch of saffron</li><li class="relative ml-5 list-disc">100 millilitres of oil</li><li class="relative ml-5 list-disc">A pinch of salt</li><li class="relative ml-5 list-disc">3/2 of water</li></ul><h3 class="text-xl" style="text-align:justify;">1. Soak the beans and prepare the meat</h3>The first thing to do once you’ve gathered all the ingredients for the watercress stew is to soak the beans the night before. Once they’ve soaked well, put the water in a pot and cook the pinto beans.   The water should be very cold and when we observe the first bubbles, we add more cold water until the beans are soft. Next, add the pork ribs with the oil and salt over a very low heat.<h3 class="text-xl" style="text-align:justify;">2. Chop the vegetables and season</h3>While the beans and meat are cooking, we’re going to take the opportunity to chop all the vegetables. You can leave the corn on the cob whole or cut it in half, depending on your taste and how many people are going to sit at the table. We’ll also take advantage of this moment to peel and chop the potatoes.  Once everything is perfectly chopped, add these ingredients to the pot without stirring. Now it’s time to season and for this we’ll add the saffron, another pinch of salt and the cumin and, at this point, is when we stir the watercress stew a little so that all the ingredients are integrated.<h3 class="text-xl" style="text-align:justify;">3. Add the watercress</h3>The last ingredient we’re going to add to the pot is the star ingredient, the watercress. We’re going to chop it very finely and add it to the pot. At this point, we’re going to continue cooking on a low heat for at least two hours, until the meat is very tender, and the vegetables are practically dissolved.<h3 class="text-xl" style="text-align:justify;">4. Enjoy the watercress stew</h3>To round off the dish, it’s traditional to add a spoonful of gofio, which is known as gofio escaldao, and soft local cheese. We recommend that you take some broth from the stew, preferably containing beans and some meat, put it all in a bowl and add a couple of spoonfuls of gofio until you get a consistent mass.   In this way, you’ll be able to taste the authentic gofio escaldao, with the watercress stew and the traditional cube of soft cheese.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Potaje_de_berros_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Watercress stew: authentic Canarian cuisine</h2>This concludes our brief but intense review of one of the star dishes of Canarian gastronomy. A dish that, as you’ve seen, contains many ingredients, all of them varied and with different cooking times. However, it isn’t a meal that requires a very arduous preparation process. All you have to do is follow the steps we’ve indicated above and take into account the time it should be on the stove, never cooking for more than two hours.  In short, if you’re planning to visit Gran Canaria during the winter months, we recommend that you visit the villages in the midlands and try the best watercress stews in the Canary Islands." ["titulo_de_pagina"]=> string(69) "Watercress Stew 【Traditional Canarian Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(143) "Canarian watercress stew is a hearty spoon dish that can be eaten as a main course and is one of the most popular dishes in the Canary Islands." ["experience_type"]=> string(1) "6" ["short_description"]=> string(61) "Discover one of the most important dishes of the archipelago." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470539" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "383" ["filePath"]=> string(95) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["urlPath"]=> string(50) "/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(32) "Receta potaje de berros Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(51) "Traditional Canary Islands cooking: watercress stew" } [6]=> array(28) { ["num"]=> string(3) "382" ["createdDate"]=> string(19) "2021-12-26 12:25:54" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-26 20:23:19" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "62" ["enlace"]=> string(40) "/experiences/canarian-goat-meat-recipes/" ["title"]=> string(45) "Traditional Canary Islands cooking: goat meat" ["content"]=> string(9291) "The gastronomy of the Canary Islands is one of the best in the country. It has a wide variety of very special dishes, such as "sancocho canario" or "ropa vieja", which are the best known and most demanded by those who visit the island. However, there’s one traditional dish that has been cooked since ancient times: goat's meat.  On the Canary Islands, the goat is one of the main species that live on the archipelago. We can find a large goat population on all the islands, especially Fuerteventura. The first Castilian conquerors were already aware of this fact and began to incorporate this type of meat into their diet, discovering how tasty it is.  Goat meat is low in fat and high in protein, making it an excellent product to incorporate into any diet on a regular basis.  In today's post, we want you to learn more about how to prepare goat meat. We’re going to show you the different ways in which the meat is prepared in the Canary Islands, the ingredients and the cooking times to enjoy one of the most emblematic dishes of the archipelago.<h2 class="text-2xl" style="text-align:justify;">How do you make traditional goat's meat?</h2>Goat meat is a special food, different from other types of meat such as beef or pork. It has a production process that begins right at the moment of slaughter and the way the meat is cleaned will have a considerable influence on its final flavour.  Similarly, goat meat can be prepared in many ways. Some people prefer it fried without much elaboration, others prefer it in sauce with a few boiled potatoes as a garnish or, which is not very common on the islands, a goat meat soup.  Here are some of the most popular and traditional goat meat recipes for tasty meat with personality, which are very easy to prepare and don't take much time.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_Canarias_1.jpeg"></figure><h3 class="text-xl" style="text-align:justify;">Compound goat meat</h3>This is perhaps the most typical and traditional way of preparing goat meat. It’s a dish that you’ll hardly find in hotel establishments, being more common to see in places such as guachinches (a special establishment in Tenerife for eating local food) or homes. Before starting with the preparation itself, it’s important to bear in mind that the meat must first be cooked on the fire for about 30 minutes. In this way, the strong original flavour is mitigated, and it’s suitable for the most exquisite palates. Next, a mixture of aromatic herbs is added to give it flavour. The next step is to add the vegetables, such as onion, pepper, courgette, carrot or leek together with a few potatoes. All this is put on the heat and water and white wine are added to give the final touch of flavour to the goat's meat in its composite version. As you’ve seen, it’s easy to follow and to make, you just have to take into account the cooking time.<h3 class="text-xl" style="text-align:justify;">Goat meat in sauce</h3>Another of the traditional ways of preparing goat meat. In the beginning, it follows the same steps as the recipe for the composite meat: first it’s cooked on the fire for 30 minutes.  The next step, once the meat is cooked and ready to be put in the cauldron, is to form a large bed of vegetables, which are fried and browned. This step is essential for a stew or meat in sauce.  Then, when the vegetables begin to brown, the spices are added in a mash similar to that of the previous recipe, finishing off the cooking by adding white wine and water.  To achieve a consistent, tasty sauce with the right texture, we recommend that you take the stock left over from the frying and add it to the pot. This will thicken the sauce, allowing it to integrate perfectly with the meat, so that you can enjoy authentic goat meat in sauce.<h3 class="text-xl" style="text-align:justify;">Goat meat soup</h3>We’d like to finish this review of the most traditional goat meat recipes with a dish that may not be so well known or popular, but which we think it’s important for you to know about.  Goat meat soup is made in the same way as a traditional soup, with water and oil; the difference is that here the meat is already cooked and cleaned, so only the vegetables, chickpeas or noodles are added, to taste. The following ingredients are needed to make this dish:  <ul class='bullet'><li class="relative ml-5 list-disc">Approximately 3 kg of goat meat.</li><li class="relative ml-5 list-disc">3/4 litres of white wine.</li><li class="relative ml-5 list-disc">2.5 kilos of onion.</li><li class="relative ml-5 list-disc">2 carrots.</li><li class="relative ml-5 list-disc">1 red pepper.</li><li class="relative ml-5 list-disc">2 heads of garlic.</li><li class="relative ml-5 list-disc">A spoonful of sweet paprika.</li><li class="relative ml-5 list-disc">Black pepper.</li><li class="relative ml-5 list-disc">2 spoonfuls of Canarian red mojo.</li><li class="relative ml-5 list-disc">Salt.</li></ul> The first thing to add is the vegetables, to which a little heat is given until golden brown, adding the meat and wine, as well as the garlic heads. It’s left to simmer on a low heat so that it acquires flavour and begins to bubble.  At this point, add the red mojo and let it continue cooking for a few more minutes until the meat is very tender.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Goat meat: Canarian tradition with flavour</h2>This is the end of our culinary post dedicated to one of the most flavoursome and traditional dishes of the islands. In each one of them, the preparations may vary according to the traditional recipe book, modifying some of the ingredients that give it that distinctive personal touch, with the preparation being different in Fuerteventura and Gran Canaria.  In short, you can't leave Gran Canaria without trying goat's meat in any of its recipes. In the same way, we encourage you to try some of the recipes we’ve offered you at home, we assure you that the result will have that intense flavour that characterizes this type of meat." ["titulo_de_pagina"]=> string(73) "▷ Goat Meat 【Traditional Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(135) "Goat meat is a gastronomic experience rooted in the culinary culture of traditional Canarian cuisine, being one of its main references." ["experience_type"]=> string(1) "6" ["short_description"]=> string(81) "Get to know one of the most popular types of meat consumed in the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 383 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470538" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "382" ["filePath"]=> string(96) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["urlPath"]=> string(51) "/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(33) "Receta de carne de cabra Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(45) "Traditional Canary Islands cooking: goat meat" } } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(65) "Canarian Arepas, a Venezuelan delicatessen adopted in the islands" } [4]=> array(30) { ["num"]=> string(3) "385" ["createdDate"]=> string(19) "2021-12-26 20:22:36" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-28 12:32:42" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "65" ["enlace"]=> string(30) "/experiences/canarian-truchas/" ["title"]=> string(43) "Traditional Canary Islands cooking: truchas" ["content"]=> string(11731) "With the arrival of the Christmas festival, Canarian homes are filled with families willing to spend the holidays in company, well surrounded by dishes full of flavor and tradition. In this sense, there is a dessert that never fails at this time and that is a sure option to succeed, the Canarian truchas. In the <a href="https://villagrancanaria.com/es/">Canary Islands</a>, it is very typical to eat this type of Christmas sweet. Although to be honest, we must say that it is a dessert that is eaten perfectly throughout the year and that you can find in establishments such as restaurants throughout the island.  One recipe is for Canarian truchas that is passed from generation to generation. With basic ingredients such as sweet potatoes or hair and that, over the years, other ingredients have been introduced, such as almonds or raisins.  Today in this post, we want to show you the true Canarian truchas, those of a lifetime, the ones that are present on the tables and are eaten every Christmas in Canarian homes. We will teach you how to do them step by step so that you can taste this sweet piece of the Canary Islands.<h2 class="text-2xl" style="text-align:justify;">What are Canarian truchas?</h2>Canarian truchas, so you can have a reference, are very similar to the pestiños or the Borrachuelos of Malaga.  For its preparation, the typical wafers are used with which savory dumplings are prepared, in this case they will be sweet and you can easily find them in any supermarket.   The best thing you can do if you want to make the recipe for Canarian truchas is to ask someone on the island how they are made and what are the steps to follow, although we can already anticipate that it is quite simple to do.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Trucha_canaria_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">How to make Canarian truchas in 5 easy steps</h2>Canarian truchas are made every Christmas. In each of the islands, the ways of making and the ingredients changes, such as the introduction of  spaghetti squash preserve or even other nuts such as raisins or walnuts, they give it that special touch that they have and that everyone, adults and children like.  However, to make your Canarian truchas, you must get these ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc" style="text-align:justify;">1/2 of flour.</li><li class="relative ml-5 list-disc" style="text-align:justify;">1 kg of sweet potato yellow.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3/4 kg of sugar.</li><li class="relative ml-5 list-disc" style="text-align:justify;">100 GR of peeled almonds.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Lemon zest.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3 tablespoons of margarine for puff pastry.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Olive oil.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Ground cinnamon.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Get out.</li></ul> Do you have them? Perfect! Now pay close attention because we are going to teach you in 5 simple steps how to make real Canarian truchas, those that every Christmas give us sweetness and flavor on such endearing dates.<h3 class="text-xl" style="text-align:justify;">Prepare the dough</h3>The first thing you should do is mix the flour with water, with the puff pastry margarine, a small cup with the olive oil and a pinch of salt.  When you have made the mass of the Canarian truchas and it is completely compact, you should let it rest for about 30 minutes. This mass will be the protagonist to form the truchas. You can skip this step directly if you wish, since as you know there are the dumplings that perfectly fulfill the function of the dough.<h3 class="text-xl" style="text-align:justify;">Sweet potatoes cook the</h3>Peel sweet potatoes and place in salted water. You can cut them or put them directly whole, we leave it to your choice.  The moment they are soft, it is time to remove them from the water. We don't want them to brown and overcook, we just want them to be soft so that we can crush them and make a paste.<h3 class="text-xl" style="text-align:justify;">Mix the ingredients</h3>We already have the dough for the dumplings or wafers, failing that, so the next step will be to mix all the ingredients. We are going to take the batatas, the peeled and crushed almonds, the sugar, the lemon zest and the ground cinnamon and we are going to mix everything well. When everything is well integrated and a compact paste has been formed, we will put it aside.<h3 class="text-xl" style="text-align:justify;">Placing the filling</h3>It is the turn to put a little flour on the table or the chicken in the kitchen. We are going to stretch the dough of the Canarian truchas that we have made with a kitchen roller and we will form circles of approximately 10 centimeters. When you finish shaping the dough for the truchas, you place the filling on top of the dough, fold them carefully joining each edge and squashing with a fork that you have on hand.  At this precise moment you must be careful and do it gently, otherwise the dough may break when we fry them in the pan.<h3 class="text-xl" style="text-align:justify;">Fry and serve</h3>When you have all your truchas finished and very beautiful, it is time to repair a pan with plenty of oil. We will let the oil be very hot and we will introduce them. We suggest that, when they are frying, add icing sugar on top of the truchas to give it that final sweet touch.  We only have to remove them from the fire, let them cool down and enjoy this Christmas delicacy so characteristic of the Canary Islands.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Truchas_de_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian truchas: island Christmas tradition</h2>We are immersed in a time when food is the main protagonist. We are living a few festive weeks in which we meet our loved ones enjoying magnificent dishes, always accompanied by traditional sweets.  In the Canary Islands, as you have seen, the queen of these traditional Christmas sweets are truchas. However, they go far beyond being a simple Christmas sweet, it is a tradition that is passed down from generation to generation.  It is also the perfect opportunity to bring different generations together and pass on this recipe, that affection and that love that is later reflected in the truchas. It is the perfect time to gather around a kitchen and enjoy the creation process.  In summary, we hope that you have been able to learn a little better about the history and everything that surrounds this traditional Canarian sweet. If you come to visit Gran Canaria, you cannot leave without trying or taking the Canarian truchas with you because we are sure that you will repeat and want to do it at home." 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["city"]=> string(0) "" ["related_experiences"]=> string(13) " 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470541" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "385" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Truchas_canarias.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Truchas_canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "truchas canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["experience_type_bd"]=> array(1) { [0]=> array(17) { ["num"]=> string(1) "6" ["createdDate"]=> string(19) "2020-01-30 15:23:06" ["createdByUserNum"]=> string(3) "102" ["updatedDate"]=> string(19) "2022-03-29 09:41:22" ["updatedByUserNum"]=> string(3) "514" ["dragSortOrder"]=> string(1) "7" ["enlace"]=> string(24) "/experiences/gastronomy/" ["name"]=> string(10) "Gastronomy" ["titulo_de_pagina"]=> string(31) "Gastronomy - Villa Gran Canaria" ["metatag_descripcion"]=> string(131) "Enjoy the best of Canarian gastronomy thanks to Villa Gran Canaria and delight yourself with the most traditional Canarian cuisine." 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We all know how rich Spanish cuisine is, but Canarian has peculiarities that make it unique. Among all the magnificent dishes that we can find, such as ropa vieja, goat meat or watercress stew, the main dish is the Canarian sancocho.  It is a dish that is not usually cooked daily in Canarian homes, however, in some restaurants scattered throughout the islands it can be found on their menu as the maximum exponent of the archipelago's gastronomy.  Today we want to bring you a little closer to this traditional and emblematic dish of all Canaries.  We want to review its history, its idiosyncrasy, how it has become a benchmark of Canarian culture, becoming something more than a recipe. And of course, we will tell you how you can make your own sancocho in your kitchen.<h2 class="text-2xl" style="text-align:justify;">History of the Canarian sancocho</h2>There are some theories that speak of the origin of the production of the Canarian sancocho, which undoubtedly comes from dried and salty fish, but, nevertheless, it is believed that its origin is linked to the Portuguese who settled on the islands  These were large consumers of cod and in the islands, the cod was not so easily found, so they had to resort to another typical fish in the islands, the cherne. The history of the Canarian sancocho emerged in the mid-19th century. We are at a time when fish in Gran Canaria had to be sold the same day it was caught, since no conservation methods were known.  However, as we enter the twentieth century, changes are beginning to be seen with respect to the gastronomy of the islands. There is a leap in quality in terms of food preservation with the introduction of salting  It is at this time when the first news of the sancocho as we know it today begins to be heard. Likewise, it took a few more years for the idea to catch on in Canarian society and become consolidated. For this reason, the idea of dried and salted fish did not reach all places equally, in the center of the island it took a while to arrive, but when it did, it became the main food for those who went to work. to the field or the sea.  In each part of the island it is prepared in a different way. In the south, it is made with cherne or conger, potatoes and sweet potatoes, on the other hand, in the north it is preferred to use another type of fish such as corvina accompanied by vegetables.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_1.png"></figure><h2 class="text-2xl" style="text-align:justify;">How to prepare a good Canarian sancocho?</h2>Knowing the history and origin of such a typical Canarian food as the Canarian sancocho is essential to understand why it is so popular and so beloved.  Surely at this time you are wondering how this dish is really prepared, what ingredients are used and the steps to follow.  Well that is precisely what comes next, we are going to teach you the most traditional way of making the delicious Canarian sancocho.  The first thing you should know is what are the ingredients used: <ul class='bullet'><li class="relative ml-5 list-disc">A kilo of salty cherne.</li><li class="relative ml-5 list-disc">A kilo of potatoes.</li><li class="relative ml-5 list-disc">Half a kilo of sweet potatoes (sweet potato).</li><li class="relative ml-5 list-disc">About 500 grams of gofio for the pella.</li><li class="relative ml-5 list-disc">Salt.</li><li class="relative ml-5 list-disc">Sugar.</li><li class="relative ml-5 list-disc">Water.</li><li class="relative ml-5 list-disc">Mojo.</li><li class="relative ml-5 list-disc">Oil.</li><li class="relative ml-5 list-disc">Vinegar.</li></ul><h3 class="text-xl" style="text-align:justify;">First step: the fish</h3>Traditionally, the fish used is cherne. Other fish such as corvina or donkey can also be used. The first thing to do is to leave the fish desalted before cooking. It will be placed in a container with water for 24 hours, changing the water about 5-6 times.<h3 class="text-xl" style="text-align:justify;">Second step: introduce the potatoes and the sweet potato with the fish</h3>Once you have completely desalted the fish, you can go peeling the potatoes and sweet potatoes. You put them in the cauldron with water, this time without salt, you add the fish.  Usually fish are cooked earlier than potatoes and sweet potatoes. If so, remove the fish when you see that it is done and continue boiling them.<h3 class="text-xl" style="text-align:justify;">Third step: prepare the pella and the mojo</h3>Now it is the turn of one of the ingredients that gives the special touch to the Canarian sancocho, the mojo.   To prepare the mojo you will need the oil, vinegar, salt, paprika, garlic and cumin. In some homes, red pepper is added to give it a touch of color. The preparation is very easy, add all the ingredients together in a blender and mix them well. To prepare the pella you will only need water, sugar and gofio. Bananas, walnuts, honey or almonds are also added on some occasions to give a sweet and special touch to the pella.  Pour the gofio into a bowl, add sugar and add water until it becomes a very compact dough, at which point the pella will be shaped and ready to enjoy.<h3 class="text-xl" style="text-align:justify;">Fourth step: enjoy the sancocho</h3>Once you have everything finished, you will only need to assemble everything: put the fish, potatoes and sweet potato, on top of the mojo and to one side some slices of gofio pella. At this moment, you will be able to enjoy the best Canarian sancocho in the company of your loved ones. In the Canary Islands, it is a tradition that they are eaten during Holy Week, more specifically on Good Friday, where whole families gather to enjoy.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_Canarias_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Sancocho canario: the axis of Canarian cuisine</h2>Canarian gastronomy is rich and varied. You just have to go around its villages and its little corners to realize the magic of this cuisine.  It is a cuisine that is yet to be discovered by many and to continue to enjoy to the fullest for those who already know it.  Sancocho is a dish that leaves no one indifferent. It has an amalgam of flavors that make it unique: the salty of its fish, the sweetness of its sweet potato and peel and that flavor so intense and so ours as is the mojo.  In summary, we hope that you have been able to get to know this very important dish for Canarian gastronomy and culture a little better. <a href="https://villagrancanaria.com/es/">If you visit our island</a>, you cannot leave it without trying the Canarian sancocho, the mythical pella de gofio and the rich Canarian sauce, the mojo picón." ["titulo_de_pagina"]=> string(67) "▷ Sancocho 【Typical Canary Island Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(141) "Sancocho is one of the most popular dishes in typical Canarian cuisine at Easter. With this recipe you can prepare it in the traditional way." ["experience_type"]=> string(1) "6" ["short_description"]=> string(55) "Discover one of the typical dishes of Canarian cuisine." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470540" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "384" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Sancocho_canario.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Sancocho_canario.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "sancocho canario" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(44) "Traditional Canary Islands cooking: sancocho" } [1]=> array(28) { ["num"]=> string(3) "383" ["createdDate"]=> string(19) "2021-12-26 13:52:00" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 12:02:34" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "63" ["enlace"]=> string(45) "/experiences/canarian-watercress-stew-recipe/" ["title"]=> string(51) "Traditional Canary Islands cooking: watercress stew" ["content"]=> string(10312) "Dishes that you eat with a spoon are the basis of a good and varied diet. Fortunately, Canarian gastronomy has a wide variety of this type of dishes; we can find broths such as potato, millet, or stews such as lentils and jaramagos. But, of all of them, one stands out for the combination of foods it contains: watercress stew or potaje de berros.  Nowadays, it’s one of the star dishes of Canarian gastronomy, along with sancocho or goat's meat, which cannot be missing from the tables of Canarian homes. Each master has his own recipe, and in each of the 7 islands it’s prepared differently, like for example with watercress, pineapple or potato as the basis of the dish.  In addition, it’s a dish that comes in handy in winter to warm us from the cold and is served in many restaurants on the island. Although, this dish is served at any time of the year, and it’s always present in Canarian homes. It can be 30 degrees outside, and you’ll still see a good watercress stew being made.  In this post, we’re going to highlight the traditions and customs of Canarian gastronomy. First, we’ll talk about watercress, where it comes from and how it’s obtained, as well as offering you the original recipe used on the <a href="https://villagrancanaria.com/es/">island of Gran Canaria</a>.<h2 class="text-2xl" style="text-align:justify;">What is watercress?</h2>Watercress is a green vegetable belonging to the Brassicacea family, a real delicacy. The flavour is quite characteristic, as it has a mild, slightly bitter spiciness, which gives a distinctive touch to salads and watercress stews. The vegetable originates from northern Asia and Europe. The main watercress exporting countries are Denmark, France, Belgium, Holland and England.   In the Canary Islands, watercress grows in ravines, mainly on rocks where there’s a high degree of humidity, as its main source of sustenance is water. The richest areas of Gran Canaria in terms of watercress are the municipalities of Firgas, Teror and Valleseco.  Watercress is a vegetable that must be eaten very quickly, and it shouldn’t be kept in the fridge for more than 2-3 days, otherwise it’ll begin to oxidize and lose its flavour. In order to be consumed, it must keep its bright green colour, to offer you all its vitamins C, A, E, minerals and fibre.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Berros_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian watercress stew recipe</h2>As you know, each island and each person has their own way of making watercress stew. We’re going to tell you how to make the authentic Canarian watercress stew, the one made in Gran Canaria, in 4 simple steps. But before we start, you need the following ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc">500 grams of watercress</li><li class="relative ml-5 list-disc">150 grams of pinto beans</li><li class="relative ml-5 list-disc">100 grams of green beans</li><li class="relative ml-5 list-disc">100 grams of pumpkin</li><li class="relative ml-5 list-disc">100 grams of carrots</li><li class="relative ml-5 list-disc">500 grams of potato</li><li class="relative ml-5 list-disc">250 grams of pork ribs</li><li class="relative ml-5 list-disc">1 corncob</li><li class="relative ml-5 list-disc">1 onion</li><li class="relative ml-5 list-disc">1 tomato</li><li class="relative ml-5 list-disc">1 green pepper</li><li class="relative ml-5 list-disc">3 cloves of garlic</li><li class="relative ml-5 list-disc">1 spoonful of cumin</li><li class="relative ml-5 list-disc">1 pinch of saffron</li><li class="relative ml-5 list-disc">100 millilitres of oil</li><li class="relative ml-5 list-disc">A pinch of salt</li><li class="relative ml-5 list-disc">3/2 of water</li></ul><h3 class="text-xl" style="text-align:justify;">1. Soak the beans and prepare the meat</h3>The first thing to do once you’ve gathered all the ingredients for the watercress stew is to soak the beans the night before. Once they’ve soaked well, put the water in a pot and cook the pinto beans.   The water should be very cold and when we observe the first bubbles, we add more cold water until the beans are soft. Next, add the pork ribs with the oil and salt over a very low heat.<h3 class="text-xl" style="text-align:justify;">2. Chop the vegetables and season</h3>While the beans and meat are cooking, we’re going to take the opportunity to chop all the vegetables. You can leave the corn on the cob whole or cut it in half, depending on your taste and how many people are going to sit at the table. We’ll also take advantage of this moment to peel and chop the potatoes.  Once everything is perfectly chopped, add these ingredients to the pot without stirring. Now it’s time to season and for this we’ll add the saffron, another pinch of salt and the cumin and, at this point, is when we stir the watercress stew a little so that all the ingredients are integrated.<h3 class="text-xl" style="text-align:justify;">3. Add the watercress</h3>The last ingredient we’re going to add to the pot is the star ingredient, the watercress. We’re going to chop it very finely and add it to the pot. At this point, we’re going to continue cooking on a low heat for at least two hours, until the meat is very tender, and the vegetables are practically dissolved.<h3 class="text-xl" style="text-align:justify;">4. Enjoy the watercress stew</h3>To round off the dish, it’s traditional to add a spoonful of gofio, which is known as gofio escaldao, and soft local cheese. We recommend that you take some broth from the stew, preferably containing beans and some meat, put it all in a bowl and add a couple of spoonfuls of gofio until you get a consistent mass.   In this way, you’ll be able to taste the authentic gofio escaldao, with the watercress stew and the traditional cube of soft cheese.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Potaje_de_berros_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Watercress stew: authentic Canarian cuisine</h2>This concludes our brief but intense review of one of the star dishes of Canarian gastronomy. A dish that, as you’ve seen, contains many ingredients, all of them varied and with different cooking times. However, it isn’t a meal that requires a very arduous preparation process. All you have to do is follow the steps we’ve indicated above and take into account the time it should be on the stove, never cooking for more than two hours.  In short, if you’re planning to visit Gran Canaria during the winter months, we recommend that you visit the villages in the midlands and try the best watercress stews in the Canary Islands." ["titulo_de_pagina"]=> string(69) "Watercress Stew 【Traditional Canarian Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(143) "Canarian watercress stew is a hearty spoon dish that can be eaten as a main course and is one of the most popular dishes in the Canary Islands." ["experience_type"]=> string(1) "6" ["short_description"]=> string(61) "Discover one of the most important dishes of the archipelago." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470539" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "383" ["filePath"]=> string(95) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["urlPath"]=> string(50) "/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(32) "Receta potaje de berros Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(51) "Traditional Canary Islands cooking: watercress stew" } [2]=> array(28) { ["num"]=> string(3) "382" ["createdDate"]=> string(19) "2021-12-26 12:25:54" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-26 20:23:19" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "62" ["enlace"]=> string(40) "/experiences/canarian-goat-meat-recipes/" ["title"]=> string(45) "Traditional Canary Islands cooking: goat meat" ["content"]=> string(9291) "The gastronomy of the Canary Islands is one of the best in the country. It has a wide variety of very special dishes, such as "sancocho canario" or "ropa vieja", which are the best known and most demanded by those who visit the island. However, there’s one traditional dish that has been cooked since ancient times: goat's meat.  On the Canary Islands, the goat is one of the main species that live on the archipelago. We can find a large goat population on all the islands, especially Fuerteventura. The first Castilian conquerors were already aware of this fact and began to incorporate this type of meat into their diet, discovering how tasty it is.  Goat meat is low in fat and high in protein, making it an excellent product to incorporate into any diet on a regular basis.  In today's post, we want you to learn more about how to prepare goat meat. We’re going to show you the different ways in which the meat is prepared in the Canary Islands, the ingredients and the cooking times to enjoy one of the most emblematic dishes of the archipelago.<h2 class="text-2xl" style="text-align:justify;">How do you make traditional goat's meat?</h2>Goat meat is a special food, different from other types of meat such as beef or pork. It has a production process that begins right at the moment of slaughter and the way the meat is cleaned will have a considerable influence on its final flavour.  Similarly, goat meat can be prepared in many ways. Some people prefer it fried without much elaboration, others prefer it in sauce with a few boiled potatoes as a garnish or, which is not very common on the islands, a goat meat soup.  Here are some of the most popular and traditional goat meat recipes for tasty meat with personality, which are very easy to prepare and don't take much time.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_Canarias_1.jpeg"></figure><h3 class="text-xl" style="text-align:justify;">Compound goat meat</h3>This is perhaps the most typical and traditional way of preparing goat meat. It’s a dish that you’ll hardly find in hotel establishments, being more common to see in places such as guachinches (a special establishment in Tenerife for eating local food) or homes. Before starting with the preparation itself, it’s important to bear in mind that the meat must first be cooked on the fire for about 30 minutes. In this way, the strong original flavour is mitigated, and it’s suitable for the most exquisite palates. Next, a mixture of aromatic herbs is added to give it flavour. The next step is to add the vegetables, such as onion, pepper, courgette, carrot or leek together with a few potatoes. All this is put on the heat and water and white wine are added to give the final touch of flavour to the goat's meat in its composite version. As you’ve seen, it’s easy to follow and to make, you just have to take into account the cooking time.<h3 class="text-xl" style="text-align:justify;">Goat meat in sauce</h3>Another of the traditional ways of preparing goat meat. In the beginning, it follows the same steps as the recipe for the composite meat: first it’s cooked on the fire for 30 minutes.  The next step, once the meat is cooked and ready to be put in the cauldron, is to form a large bed of vegetables, which are fried and browned. This step is essential for a stew or meat in sauce.  Then, when the vegetables begin to brown, the spices are added in a mash similar to that of the previous recipe, finishing off the cooking by adding white wine and water.  To achieve a consistent, tasty sauce with the right texture, we recommend that you take the stock left over from the frying and add it to the pot. This will thicken the sauce, allowing it to integrate perfectly with the meat, so that you can enjoy authentic goat meat in sauce.<h3 class="text-xl" style="text-align:justify;">Goat meat soup</h3>We’d like to finish this review of the most traditional goat meat recipes with a dish that may not be so well known or popular, but which we think it’s important for you to know about.  Goat meat soup is made in the same way as a traditional soup, with water and oil; the difference is that here the meat is already cooked and cleaned, so only the vegetables, chickpeas or noodles are added, to taste. The following ingredients are needed to make this dish:  <ul class='bullet'><li class="relative ml-5 list-disc">Approximately 3 kg of goat meat.</li><li class="relative ml-5 list-disc">3/4 litres of white wine.</li><li class="relative ml-5 list-disc">2.5 kilos of onion.</li><li class="relative ml-5 list-disc">2 carrots.</li><li class="relative ml-5 list-disc">1 red pepper.</li><li class="relative ml-5 list-disc">2 heads of garlic.</li><li class="relative ml-5 list-disc">A spoonful of sweet paprika.</li><li class="relative ml-5 list-disc">Black pepper.</li><li class="relative ml-5 list-disc">2 spoonfuls of Canarian red mojo.</li><li class="relative ml-5 list-disc">Salt.</li></ul> The first thing to add is the vegetables, to which a little heat is given until golden brown, adding the meat and wine, as well as the garlic heads. It’s left to simmer on a low heat so that it acquires flavour and begins to bubble.  At this point, add the red mojo and let it continue cooking for a few more minutes until the meat is very tender.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Goat meat: Canarian tradition with flavour</h2>This is the end of our culinary post dedicated to one of the most flavoursome and traditional dishes of the islands. In each one of them, the preparations may vary according to the traditional recipe book, modifying some of the ingredients that give it that distinctive personal touch, with the preparation being different in Fuerteventura and Gran Canaria.  In short, you can't leave Gran Canaria without trying goat's meat in any of its recipes. In the same way, we encourage you to try some of the recipes we’ve offered you at home, we assure you that the result will have that intense flavour that characterizes this type of meat." ["titulo_de_pagina"]=> string(73) "▷ Goat Meat 【Traditional Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(135) "Goat meat is a gastronomic experience rooted in the culinary culture of traditional Canarian cuisine, being one of its main references." ["experience_type"]=> string(1) "6" ["short_description"]=> string(81) "Get to know one of the most popular types of meat consumed in the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 383 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470538" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "382" ["filePath"]=> string(96) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["urlPath"]=> string(51) "/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(33) "Receta de carne de cabra Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(45) "Traditional Canary Islands cooking: goat meat" } } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(43) "Traditional Canary Islands cooking: truchas" } [5]=> array(30) { ["num"]=> string(3) "384" ["createdDate"]=> string(19) "2021-12-26 20:05:52" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 14:38:41" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "64" ["enlace"]=> string(38) "/experiences/canarian-sancocho-recipe/" ["title"]=> string(44) "Traditional Canary Islands cooking: sancocho" ["content"]=> string(11601) " Canarian gastronomy is the great hidden secret that Spain has. We all know how rich Spanish cuisine is, but Canarian has peculiarities that make it unique. Among all the magnificent dishes that we can find, such as ropa vieja, goat meat or watercress stew, the main dish is the Canarian sancocho.  It is a dish that is not usually cooked daily in Canarian homes, however, in some restaurants scattered throughout the islands it can be found on their menu as the maximum exponent of the archipelago's gastronomy.  Today we want to bring you a little closer to this traditional and emblematic dish of all Canaries.  We want to review its history, its idiosyncrasy, how it has become a benchmark of Canarian culture, becoming something more than a recipe. And of course, we will tell you how you can make your own sancocho in your kitchen.<h2 class="text-2xl" style="text-align:justify;">History of the Canarian sancocho</h2>There are some theories that speak of the origin of the production of the Canarian sancocho, which undoubtedly comes from dried and salty fish, but, nevertheless, it is believed that its origin is linked to the Portuguese who settled on the islands  These were large consumers of cod and in the islands, the cod was not so easily found, so they had to resort to another typical fish in the islands, the cherne. The history of the Canarian sancocho emerged in the mid-19th century. We are at a time when fish in Gran Canaria had to be sold the same day it was caught, since no conservation methods were known.  However, as we enter the twentieth century, changes are beginning to be seen with respect to the gastronomy of the islands. There is a leap in quality in terms of food preservation with the introduction of salting  It is at this time when the first news of the sancocho as we know it today begins to be heard. Likewise, it took a few more years for the idea to catch on in Canarian society and become consolidated. For this reason, the idea of dried and salted fish did not reach all places equally, in the center of the island it took a while to arrive, but when it did, it became the main food for those who went to work. to the field or the sea.  In each part of the island it is prepared in a different way. In the south, it is made with cherne or conger, potatoes and sweet potatoes, on the other hand, in the north it is preferred to use another type of fish such as corvina accompanied by vegetables.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_1.png"></figure><h2 class="text-2xl" style="text-align:justify;">How to prepare a good Canarian sancocho?</h2>Knowing the history and origin of such a typical Canarian food as the Canarian sancocho is essential to understand why it is so popular and so beloved.  Surely at this time you are wondering how this dish is really prepared, what ingredients are used and the steps to follow.  Well that is precisely what comes next, we are going to teach you the most traditional way of making the delicious Canarian sancocho.  The first thing you should know is what are the ingredients used: <ul class='bullet'><li class="relative ml-5 list-disc">A kilo of salty cherne.</li><li class="relative ml-5 list-disc">A kilo of potatoes.</li><li class="relative ml-5 list-disc">Half a kilo of sweet potatoes (sweet potato).</li><li class="relative ml-5 list-disc">About 500 grams of gofio for the pella.</li><li class="relative ml-5 list-disc">Salt.</li><li class="relative ml-5 list-disc">Sugar.</li><li class="relative ml-5 list-disc">Water.</li><li class="relative ml-5 list-disc">Mojo.</li><li class="relative ml-5 list-disc">Oil.</li><li class="relative ml-5 list-disc">Vinegar.</li></ul><h3 class="text-xl" style="text-align:justify;">First step: the fish</h3>Traditionally, the fish used is cherne. Other fish such as corvina or donkey can also be used. The first thing to do is to leave the fish desalted before cooking. It will be placed in a container with water for 24 hours, changing the water about 5-6 times.<h3 class="text-xl" style="text-align:justify;">Second step: introduce the potatoes and the sweet potato with the fish</h3>Once you have completely desalted the fish, you can go peeling the potatoes and sweet potatoes. You put them in the cauldron with water, this time without salt, you add the fish.  Usually fish are cooked earlier than potatoes and sweet potatoes. If so, remove the fish when you see that it is done and continue boiling them.<h3 class="text-xl" style="text-align:justify;">Third step: prepare the pella and the mojo</h3>Now it is the turn of one of the ingredients that gives the special touch to the Canarian sancocho, the mojo.   To prepare the mojo you will need the oil, vinegar, salt, paprika, garlic and cumin. In some homes, red pepper is added to give it a touch of color. The preparation is very easy, add all the ingredients together in a blender and mix them well. To prepare the pella you will only need water, sugar and gofio. Bananas, walnuts, honey or almonds are also added on some occasions to give a sweet and special touch to the pella.  Pour the gofio into a bowl, add sugar and add water until it becomes a very compact dough, at which point the pella will be shaped and ready to enjoy.<h3 class="text-xl" style="text-align:justify;">Fourth step: enjoy the sancocho</h3>Once you have everything finished, you will only need to assemble everything: put the fish, potatoes and sweet potato, on top of the mojo and to one side some slices of gofio pella. At this moment, you will be able to enjoy the best Canarian sancocho in the company of your loved ones. In the Canary Islands, it is a tradition that they are eaten during Holy Week, more specifically on Good Friday, where whole families gather to enjoy.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_Canarias_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Sancocho canario: the axis of Canarian cuisine</h2>Canarian gastronomy is rich and varied. You just have to go around its villages and its little corners to realize the magic of this cuisine.  It is a cuisine that is yet to be discovered by many and to continue to enjoy to the fullest for those who already know it.  Sancocho is a dish that leaves no one indifferent. It has an amalgam of flavors that make it unique: the salty of its fish, the sweetness of its sweet potato and peel and that flavor so intense and so ours as is the mojo.  In summary, we hope that you have been able to get to know this very important dish for Canarian gastronomy and culture a little better. <a href="https://villagrancanaria.com/es/">If you visit our island</a>, you cannot leave it without trying the Canarian sancocho, the mythical pella de gofio and the rich Canarian sauce, the mojo picón." 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["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470540" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "384" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Sancocho_canario.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Sancocho_canario.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "sancocho canario" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["experience_type_bd"]=> array(1) { [0]=> array(17) { ["num"]=> string(1) "6" ["createdDate"]=> string(19) "2020-01-30 15:23:06" ["createdByUserNum"]=> string(3) "102" ["updatedDate"]=> string(19) "2022-03-29 09:41:22" ["updatedByUserNum"]=> string(3) "514" ["dragSortOrder"]=> string(1) "7" ["enlace"]=> string(24) "/experiences/gastronomy/" ["name"]=> string(10) "Gastronomy" ["titulo_de_pagina"]=> string(31) "Gastronomy - Villa Gran Canaria" ["metatag_descripcion"]=> string(131) "Enjoy the best of Canarian gastronomy thanks to Villa Gran Canaria and delight yourself with the most traditional Canarian cuisine." ["visible"]=> string(1) "1" ["tableName"]=> string(16) "experience_types" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(3) "971" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(1) "6" ["filePath"]=> string(84) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/experience_6.png" ["urlPath"]=> string(29) "/cms/uploads/experience_6.png" ["info1"]=> string(12) "Gastronomía" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["icon"]=> array(1) { [0]=> array(12) { ["num"]=> string(4) "1056" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(4) "icon" ["recordNum"]=> string(1) "6" ["filePath"]=> string(76) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/food.png" ["urlPath"]=> string(21) "/cms/uploads/food.png" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["banner_images"]=> array(1) { [0]=> array(12) { ["num"]=> string(4) "1092" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(13) "banner_images" ["recordNum"]=> string(1) "6" ["filePath"]=> string(108) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/davide_cantelli_jpkfc5_d_DI_unsplash.jpg" ["urlPath"]=> string(53) "/cms/uploads/davide_cantelli_jpkfc5_d_DI_unsplash.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(10) "Gastronomy" } } ["related_experiences_bd"]=> array(3) { [0]=> array(28) { ["num"]=> string(3) "385" ["createdDate"]=> string(19) "2021-12-26 20:22:36" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-28 12:32:42" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "65" ["enlace"]=> string(30) "/experiences/canarian-truchas/" ["title"]=> string(43) "Traditional Canary Islands cooking: truchas" ["content"]=> string(11731) "With the arrival of the Christmas festival, Canarian homes are filled with families willing to spend the holidays in company, well surrounded by dishes full of flavor and tradition. In this sense, there is a dessert that never fails at this time and that is a sure option to succeed, the Canarian truchas. In the <a href="https://villagrancanaria.com/es/">Canary Islands</a>, it is very typical to eat this type of Christmas sweet. Although to be honest, we must say that it is a dessert that is eaten perfectly throughout the year and that you can find in establishments such as restaurants throughout the island.  One recipe is for Canarian truchas that is passed from generation to generation. With basic ingredients such as sweet potatoes or hair and that, over the years, other ingredients have been introduced, such as almonds or raisins.  Today in this post, we want to show you the true Canarian truchas, those of a lifetime, the ones that are present on the tables and are eaten every Christmas in Canarian homes. We will teach you how to do them step by step so that you can taste this sweet piece of the Canary Islands.<h2 class="text-2xl" style="text-align:justify;">What are Canarian truchas?</h2>Canarian truchas, so you can have a reference, are very similar to the pestiños or the Borrachuelos of Malaga.  For its preparation, the typical wafers are used with which savory dumplings are prepared, in this case they will be sweet and you can easily find them in any supermarket.   The best thing you can do if you want to make the recipe for Canarian truchas is to ask someone on the island how they are made and what are the steps to follow, although we can already anticipate that it is quite simple to do.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Trucha_canaria_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">How to make Canarian truchas in 5 easy steps</h2>Canarian truchas are made every Christmas. In each of the islands, the ways of making and the ingredients changes, such as the introduction of  spaghetti squash preserve or even other nuts such as raisins or walnuts, they give it that special touch that they have and that everyone, adults and children like.  However, to make your Canarian truchas, you must get these ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc" style="text-align:justify;">1/2 of flour.</li><li class="relative ml-5 list-disc" style="text-align:justify;">1 kg of sweet potato yellow.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3/4 kg of sugar.</li><li class="relative ml-5 list-disc" style="text-align:justify;">100 GR of peeled almonds.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Lemon zest.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3 tablespoons of margarine for puff pastry.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Olive oil.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Ground cinnamon.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Get out.</li></ul> Do you have them? Perfect! Now pay close attention because we are going to teach you in 5 simple steps how to make real Canarian truchas, those that every Christmas give us sweetness and flavor on such endearing dates.<h3 class="text-xl" style="text-align:justify;">Prepare the dough</h3>The first thing you should do is mix the flour with water, with the puff pastry margarine, a small cup with the olive oil and a pinch of salt.  When you have made the mass of the Canarian truchas and it is completely compact, you should let it rest for about 30 minutes. This mass will be the protagonist to form the truchas. You can skip this step directly if you wish, since as you know there are the dumplings that perfectly fulfill the function of the dough.<h3 class="text-xl" style="text-align:justify;">Sweet potatoes cook the</h3>Peel sweet potatoes and place in salted water. You can cut them or put them directly whole, we leave it to your choice.  The moment they are soft, it is time to remove them from the water. We don't want them to brown and overcook, we just want them to be soft so that we can crush them and make a paste.<h3 class="text-xl" style="text-align:justify;">Mix the ingredients</h3>We already have the dough for the dumplings or wafers, failing that, so the next step will be to mix all the ingredients. We are going to take the batatas, the peeled and crushed almonds, the sugar, the lemon zest and the ground cinnamon and we are going to mix everything well. When everything is well integrated and a compact paste has been formed, we will put it aside.<h3 class="text-xl" style="text-align:justify;">Placing the filling</h3>It is the turn to put a little flour on the table or the chicken in the kitchen. We are going to stretch the dough of the Canarian truchas that we have made with a kitchen roller and we will form circles of approximately 10 centimeters. When you finish shaping the dough for the truchas, you place the filling on top of the dough, fold them carefully joining each edge and squashing with a fork that you have on hand.  At this precise moment you must be careful and do it gently, otherwise the dough may break when we fry them in the pan.<h3 class="text-xl" style="text-align:justify;">Fry and serve</h3>When you have all your truchas finished and very beautiful, it is time to repair a pan with plenty of oil. We will let the oil be very hot and we will introduce them. We suggest that, when they are frying, add icing sugar on top of the truchas to give it that final sweet touch.  We only have to remove them from the fire, let them cool down and enjoy this Christmas delicacy so characteristic of the Canary Islands.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Truchas_de_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian truchas: island Christmas tradition</h2>We are immersed in a time when food is the main protagonist. We are living a few festive weeks in which we meet our loved ones enjoying magnificent dishes, always accompanied by traditional sweets.  In the Canary Islands, as you have seen, the queen of these traditional Christmas sweets are truchas. However, they go far beyond being a simple Christmas sweet, it is a tradition that is passed down from generation to generation.  It is also the perfect opportunity to bring different generations together and pass on this recipe, that affection and that love that is later reflected in the truchas. It is the perfect time to gather around a kitchen and enjoy the creation process.  In summary, we hope that you have been able to learn a little better about the history and everything that surrounds this traditional Canarian sweet. If you come to visit Gran Canaria, you cannot leave without trying or taking the Canarian truchas with you because we are sure that you will repeat and want to do it at home." ["titulo_de_pagina"]=> string(67) "▷ Truchas 【Typical Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(147) "Canarian truchas are one of the most typical desserts in Canarian cuisine, especially at Christmas time. Discover how to make this delicious sweet." ["experience_type"]=> string(1) "6" ["short_description"]=> string(57) "Discover one of the typical sweets of the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470541" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "385" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Truchas_canarias.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Truchas_canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "truchas canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(43) "Traditional Canary Islands cooking: truchas" } [1]=> array(28) { ["num"]=> string(3) "383" ["createdDate"]=> string(19) "2021-12-26 13:52:00" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 12:02:34" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "63" ["enlace"]=> string(45) "/experiences/canarian-watercress-stew-recipe/" ["title"]=> string(51) "Traditional Canary Islands cooking: watercress stew" ["content"]=> string(10312) "Dishes that you eat with a spoon are the basis of a good and varied diet. Fortunately, Canarian gastronomy has a wide variety of this type of dishes; we can find broths such as potato, millet, or stews such as lentils and jaramagos. But, of all of them, one stands out for the combination of foods it contains: watercress stew or potaje de berros.  Nowadays, it’s one of the star dishes of Canarian gastronomy, along with sancocho or goat's meat, which cannot be missing from the tables of Canarian homes. Each master has his own recipe, and in each of the 7 islands it’s prepared differently, like for example with watercress, pineapple or potato as the basis of the dish.  In addition, it’s a dish that comes in handy in winter to warm us from the cold and is served in many restaurants on the island. Although, this dish is served at any time of the year, and it’s always present in Canarian homes. It can be 30 degrees outside, and you’ll still see a good watercress stew being made.  In this post, we’re going to highlight the traditions and customs of Canarian gastronomy. First, we’ll talk about watercress, where it comes from and how it’s obtained, as well as offering you the original recipe used on the <a href="https://villagrancanaria.com/es/">island of Gran Canaria</a>.<h2 class="text-2xl" style="text-align:justify;">What is watercress?</h2>Watercress is a green vegetable belonging to the Brassicacea family, a real delicacy. The flavour is quite characteristic, as it has a mild, slightly bitter spiciness, which gives a distinctive touch to salads and watercress stews. The vegetable originates from northern Asia and Europe. The main watercress exporting countries are Denmark, France, Belgium, Holland and England.   In the Canary Islands, watercress grows in ravines, mainly on rocks where there’s a high degree of humidity, as its main source of sustenance is water. The richest areas of Gran Canaria in terms of watercress are the municipalities of Firgas, Teror and Valleseco.  Watercress is a vegetable that must be eaten very quickly, and it shouldn’t be kept in the fridge for more than 2-3 days, otherwise it’ll begin to oxidize and lose its flavour. In order to be consumed, it must keep its bright green colour, to offer you all its vitamins C, A, E, minerals and fibre.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Berros_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian watercress stew recipe</h2>As you know, each island and each person has their own way of making watercress stew. We’re going to tell you how to make the authentic Canarian watercress stew, the one made in Gran Canaria, in 4 simple steps. But before we start, you need the following ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc">500 grams of watercress</li><li class="relative ml-5 list-disc">150 grams of pinto beans</li><li class="relative ml-5 list-disc">100 grams of green beans</li><li class="relative ml-5 list-disc">100 grams of pumpkin</li><li class="relative ml-5 list-disc">100 grams of carrots</li><li class="relative ml-5 list-disc">500 grams of potato</li><li class="relative ml-5 list-disc">250 grams of pork ribs</li><li class="relative ml-5 list-disc">1 corncob</li><li class="relative ml-5 list-disc">1 onion</li><li class="relative ml-5 list-disc">1 tomato</li><li class="relative ml-5 list-disc">1 green pepper</li><li class="relative ml-5 list-disc">3 cloves of garlic</li><li class="relative ml-5 list-disc">1 spoonful of cumin</li><li class="relative ml-5 list-disc">1 pinch of saffron</li><li class="relative ml-5 list-disc">100 millilitres of oil</li><li class="relative ml-5 list-disc">A pinch of salt</li><li class="relative ml-5 list-disc">3/2 of water</li></ul><h3 class="text-xl" style="text-align:justify;">1. Soak the beans and prepare the meat</h3>The first thing to do once you’ve gathered all the ingredients for the watercress stew is to soak the beans the night before. Once they’ve soaked well, put the water in a pot and cook the pinto beans.   The water should be very cold and when we observe the first bubbles, we add more cold water until the beans are soft. Next, add the pork ribs with the oil and salt over a very low heat.<h3 class="text-xl" style="text-align:justify;">2. Chop the vegetables and season</h3>While the beans and meat are cooking, we’re going to take the opportunity to chop all the vegetables. You can leave the corn on the cob whole or cut it in half, depending on your taste and how many people are going to sit at the table. We’ll also take advantage of this moment to peel and chop the potatoes.  Once everything is perfectly chopped, add these ingredients to the pot without stirring. Now it’s time to season and for this we’ll add the saffron, another pinch of salt and the cumin and, at this point, is when we stir the watercress stew a little so that all the ingredients are integrated.<h3 class="text-xl" style="text-align:justify;">3. Add the watercress</h3>The last ingredient we’re going to add to the pot is the star ingredient, the watercress. We’re going to chop it very finely and add it to the pot. At this point, we’re going to continue cooking on a low heat for at least two hours, until the meat is very tender, and the vegetables are practically dissolved.<h3 class="text-xl" style="text-align:justify;">4. Enjoy the watercress stew</h3>To round off the dish, it’s traditional to add a spoonful of gofio, which is known as gofio escaldao, and soft local cheese. We recommend that you take some broth from the stew, preferably containing beans and some meat, put it all in a bowl and add a couple of spoonfuls of gofio until you get a consistent mass.   In this way, you’ll be able to taste the authentic gofio escaldao, with the watercress stew and the traditional cube of soft cheese.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Potaje_de_berros_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Watercress stew: authentic Canarian cuisine</h2>This concludes our brief but intense review of one of the star dishes of Canarian gastronomy. A dish that, as you’ve seen, contains many ingredients, all of them varied and with different cooking times. However, it isn’t a meal that requires a very arduous preparation process. All you have to do is follow the steps we’ve indicated above and take into account the time it should be on the stove, never cooking for more than two hours.  In short, if you’re planning to visit Gran Canaria during the winter months, we recommend that you visit the villages in the midlands and try the best watercress stews in the Canary Islands." ["titulo_de_pagina"]=> string(69) "Watercress Stew 【Traditional Canarian Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(143) "Canarian watercress stew is a hearty spoon dish that can be eaten as a main course and is one of the most popular dishes in the Canary Islands." ["experience_type"]=> string(1) "6" ["short_description"]=> string(61) "Discover one of the most important dishes of the archipelago." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470539" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "383" ["filePath"]=> string(95) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["urlPath"]=> string(50) "/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(32) "Receta potaje de berros Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(51) "Traditional Canary Islands cooking: watercress stew" } [2]=> array(28) { ["num"]=> string(3) "382" ["createdDate"]=> string(19) "2021-12-26 12:25:54" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-26 20:23:19" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "62" ["enlace"]=> string(40) "/experiences/canarian-goat-meat-recipes/" ["title"]=> string(45) "Traditional Canary Islands cooking: goat meat" ["content"]=> string(9291) "The gastronomy of the Canary Islands is one of the best in the country. It has a wide variety of very special dishes, such as "sancocho canario" or "ropa vieja", which are the best known and most demanded by those who visit the island. However, there’s one traditional dish that has been cooked since ancient times: goat's meat.  On the Canary Islands, the goat is one of the main species that live on the archipelago. We can find a large goat population on all the islands, especially Fuerteventura. The first Castilian conquerors were already aware of this fact and began to incorporate this type of meat into their diet, discovering how tasty it is.  Goat meat is low in fat and high in protein, making it an excellent product to incorporate into any diet on a regular basis.  In today's post, we want you to learn more about how to prepare goat meat. We’re going to show you the different ways in which the meat is prepared in the Canary Islands, the ingredients and the cooking times to enjoy one of the most emblematic dishes of the archipelago.<h2 class="text-2xl" style="text-align:justify;">How do you make traditional goat's meat?</h2>Goat meat is a special food, different from other types of meat such as beef or pork. It has a production process that begins right at the moment of slaughter and the way the meat is cleaned will have a considerable influence on its final flavour.  Similarly, goat meat can be prepared in many ways. Some people prefer it fried without much elaboration, others prefer it in sauce with a few boiled potatoes as a garnish or, which is not very common on the islands, a goat meat soup.  Here are some of the most popular and traditional goat meat recipes for tasty meat with personality, which are very easy to prepare and don't take much time.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_Canarias_1.jpeg"></figure><h3 class="text-xl" style="text-align:justify;">Compound goat meat</h3>This is perhaps the most typical and traditional way of preparing goat meat. It’s a dish that you’ll hardly find in hotel establishments, being more common to see in places such as guachinches (a special establishment in Tenerife for eating local food) or homes. Before starting with the preparation itself, it’s important to bear in mind that the meat must first be cooked on the fire for about 30 minutes. In this way, the strong original flavour is mitigated, and it’s suitable for the most exquisite palates. Next, a mixture of aromatic herbs is added to give it flavour. The next step is to add the vegetables, such as onion, pepper, courgette, carrot or leek together with a few potatoes. All this is put on the heat and water and white wine are added to give the final touch of flavour to the goat's meat in its composite version. As you’ve seen, it’s easy to follow and to make, you just have to take into account the cooking time.<h3 class="text-xl" style="text-align:justify;">Goat meat in sauce</h3>Another of the traditional ways of preparing goat meat. In the beginning, it follows the same steps as the recipe for the composite meat: first it’s cooked on the fire for 30 minutes.  The next step, once the meat is cooked and ready to be put in the cauldron, is to form a large bed of vegetables, which are fried and browned. This step is essential for a stew or meat in sauce.  Then, when the vegetables begin to brown, the spices are added in a mash similar to that of the previous recipe, finishing off the cooking by adding white wine and water.  To achieve a consistent, tasty sauce with the right texture, we recommend that you take the stock left over from the frying and add it to the pot. This will thicken the sauce, allowing it to integrate perfectly with the meat, so that you can enjoy authentic goat meat in sauce.<h3 class="text-xl" style="text-align:justify;">Goat meat soup</h3>We’d like to finish this review of the most traditional goat meat recipes with a dish that may not be so well known or popular, but which we think it’s important for you to know about.  Goat meat soup is made in the same way as a traditional soup, with water and oil; the difference is that here the meat is already cooked and cleaned, so only the vegetables, chickpeas or noodles are added, to taste. The following ingredients are needed to make this dish:  <ul class='bullet'><li class="relative ml-5 list-disc">Approximately 3 kg of goat meat.</li><li class="relative ml-5 list-disc">3/4 litres of white wine.</li><li class="relative ml-5 list-disc">2.5 kilos of onion.</li><li class="relative ml-5 list-disc">2 carrots.</li><li class="relative ml-5 list-disc">1 red pepper.</li><li class="relative ml-5 list-disc">2 heads of garlic.</li><li class="relative ml-5 list-disc">A spoonful of sweet paprika.</li><li class="relative ml-5 list-disc">Black pepper.</li><li class="relative ml-5 list-disc">2 spoonfuls of Canarian red mojo.</li><li class="relative ml-5 list-disc">Salt.</li></ul> The first thing to add is the vegetables, to which a little heat is given until golden brown, adding the meat and wine, as well as the garlic heads. It’s left to simmer on a low heat so that it acquires flavour and begins to bubble.  At this point, add the red mojo and let it continue cooking for a few more minutes until the meat is very tender.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Goat meat: Canarian tradition with flavour</h2>This is the end of our culinary post dedicated to one of the most flavoursome and traditional dishes of the islands. In each one of them, the preparations may vary according to the traditional recipe book, modifying some of the ingredients that give it that distinctive personal touch, with the preparation being different in Fuerteventura and Gran Canaria.  In short, you can't leave Gran Canaria without trying goat's meat in any of its recipes. In the same way, we encourage you to try some of the recipes we’ve offered you at home, we assure you that the result will have that intense flavour that characterizes this type of meat." ["titulo_de_pagina"]=> string(73) "▷ Goat Meat 【Traditional Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(135) "Goat meat is a gastronomic experience rooted in the culinary culture of traditional Canarian cuisine, being one of its main references." ["experience_type"]=> string(1) "6" ["short_description"]=> string(81) "Get to know one of the most popular types of meat consumed in the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 383 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470538" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "382" ["filePath"]=> string(96) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["urlPath"]=> string(51) "/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(33) "Receta de carne de cabra Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(45) "Traditional Canary Islands cooking: goat meat" } } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(44) "Traditional Canary Islands cooking: sancocho" } [6]=> array(30) { ["num"]=> string(3) "383" ["createdDate"]=> string(19) "2021-12-26 13:52:00" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 12:02:34" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "63" ["enlace"]=> string(45) "/experiences/canarian-watercress-stew-recipe/" ["title"]=> string(51) "Traditional Canary Islands cooking: watercress stew" ["content"]=> string(10312) "Dishes that you eat with a spoon are the basis of a good and varied diet. Fortunately, Canarian gastronomy has a wide variety of this type of dishes; we can find broths such as potato, millet, or stews such as lentils and jaramagos. But, of all of them, one stands out for the combination of foods it contains: watercress stew or potaje de berros.  Nowadays, it’s one of the star dishes of Canarian gastronomy, along with sancocho or goat's meat, which cannot be missing from the tables of Canarian homes. Each master has his own recipe, and in each of the 7 islands it’s prepared differently, like for example with watercress, pineapple or potato as the basis of the dish.  In addition, it’s a dish that comes in handy in winter to warm us from the cold and is served in many restaurants on the island. Although, this dish is served at any time of the year, and it’s always present in Canarian homes. It can be 30 degrees outside, and you’ll still see a good watercress stew being made.  In this post, we’re going to highlight the traditions and customs of Canarian gastronomy. First, we’ll talk about watercress, where it comes from and how it’s obtained, as well as offering you the original recipe used on the <a href="https://villagrancanaria.com/es/">island of Gran Canaria</a>.<h2 class="text-2xl" style="text-align:justify;">What is watercress?</h2>Watercress is a green vegetable belonging to the Brassicacea family, a real delicacy. The flavour is quite characteristic, as it has a mild, slightly bitter spiciness, which gives a distinctive touch to salads and watercress stews. The vegetable originates from northern Asia and Europe. The main watercress exporting countries are Denmark, France, Belgium, Holland and England.   In the Canary Islands, watercress grows in ravines, mainly on rocks where there’s a high degree of humidity, as its main source of sustenance is water. The richest areas of Gran Canaria in terms of watercress are the municipalities of Firgas, Teror and Valleseco.  Watercress is a vegetable that must be eaten very quickly, and it shouldn’t be kept in the fridge for more than 2-3 days, otherwise it’ll begin to oxidize and lose its flavour. In order to be consumed, it must keep its bright green colour, to offer you all its vitamins C, A, E, minerals and fibre.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Berros_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian watercress stew recipe</h2>As you know, each island and each person has their own way of making watercress stew. We’re going to tell you how to make the authentic Canarian watercress stew, the one made in Gran Canaria, in 4 simple steps. But before we start, you need the following ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc">500 grams of watercress</li><li class="relative ml-5 list-disc">150 grams of pinto beans</li><li class="relative ml-5 list-disc">100 grams of green beans</li><li class="relative ml-5 list-disc">100 grams of pumpkin</li><li class="relative ml-5 list-disc">100 grams of carrots</li><li class="relative ml-5 list-disc">500 grams of potato</li><li class="relative ml-5 list-disc">250 grams of pork ribs</li><li class="relative ml-5 list-disc">1 corncob</li><li class="relative ml-5 list-disc">1 onion</li><li class="relative ml-5 list-disc">1 tomato</li><li class="relative ml-5 list-disc">1 green pepper</li><li class="relative ml-5 list-disc">3 cloves of garlic</li><li class="relative ml-5 list-disc">1 spoonful of cumin</li><li class="relative ml-5 list-disc">1 pinch of saffron</li><li class="relative ml-5 list-disc">100 millilitres of oil</li><li class="relative ml-5 list-disc">A pinch of salt</li><li class="relative ml-5 list-disc">3/2 of water</li></ul><h3 class="text-xl" style="text-align:justify;">1. Soak the beans and prepare the meat</h3>The first thing to do once you’ve gathered all the ingredients for the watercress stew is to soak the beans the night before. Once they’ve soaked well, put the water in a pot and cook the pinto beans.   The water should be very cold and when we observe the first bubbles, we add more cold water until the beans are soft. Next, add the pork ribs with the oil and salt over a very low heat.<h3 class="text-xl" style="text-align:justify;">2. Chop the vegetables and season</h3>While the beans and meat are cooking, we’re going to take the opportunity to chop all the vegetables. You can leave the corn on the cob whole or cut it in half, depending on your taste and how many people are going to sit at the table. We’ll also take advantage of this moment to peel and chop the potatoes.  Once everything is perfectly chopped, add these ingredients to the pot without stirring. Now it’s time to season and for this we’ll add the saffron, another pinch of salt and the cumin and, at this point, is when we stir the watercress stew a little so that all the ingredients are integrated.<h3 class="text-xl" style="text-align:justify;">3. Add the watercress</h3>The last ingredient we’re going to add to the pot is the star ingredient, the watercress. We’re going to chop it very finely and add it to the pot. At this point, we’re going to continue cooking on a low heat for at least two hours, until the meat is very tender, and the vegetables are practically dissolved.<h3 class="text-xl" style="text-align:justify;">4. Enjoy the watercress stew</h3>To round off the dish, it’s traditional to add a spoonful of gofio, which is known as gofio escaldao, and soft local cheese. We recommend that you take some broth from the stew, preferably containing beans and some meat, put it all in a bowl and add a couple of spoonfuls of gofio until you get a consistent mass.   In this way, you’ll be able to taste the authentic gofio escaldao, with the watercress stew and the traditional cube of soft cheese.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Potaje_de_berros_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Watercress stew: authentic Canarian cuisine</h2>This concludes our brief but intense review of one of the star dishes of Canarian gastronomy. A dish that, as you’ve seen, contains many ingredients, all of them varied and with different cooking times. However, it isn’t a meal that requires a very arduous preparation process. All you have to do is follow the steps we’ve indicated above and take into account the time it should be on the stove, never cooking for more than two hours.  In short, if you’re planning to visit Gran Canaria during the winter months, we recommend that you visit the villages in the midlands and try the best watercress stews in the Canary Islands." ["titulo_de_pagina"]=> string(69) "Watercress Stew 【Traditional Canarian Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(143) "Canarian watercress stew is a hearty spoon dish that can be eaten as a main course and is one of the most popular dishes in the Canary Islands." ["experience_type"]=> string(1) "6" ["short_description"]=> string(61) "Discover one of the most important dishes of the archipelago." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470539" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "383" ["filePath"]=> string(95) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["urlPath"]=> string(50) "/cms/uploads/Receta_potaje_de_berros_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(32) "Receta potaje de berros Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["experience_type_bd"]=> array(1) { [0]=> array(17) { ["num"]=> string(1) "6" ["createdDate"]=> string(19) "2020-01-30 15:23:06" ["createdByUserNum"]=> string(3) "102" ["updatedDate"]=> string(19) "2022-03-29 09:41:22" ["updatedByUserNum"]=> string(3) "514" ["dragSortOrder"]=> string(1) "7" ["enlace"]=> string(24) "/experiences/gastronomy/" ["name"]=> string(10) "Gastronomy" ["titulo_de_pagina"]=> string(31) "Gastronomy - Villa Gran Canaria" ["metatag_descripcion"]=> string(131) "Enjoy the best of Canarian gastronomy thanks to Villa Gran Canaria and delight yourself with the most traditional Canarian cuisine." 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In this sense, there is a dessert that never fails at this time and that is a sure option to succeed, the Canarian truchas. In the <a href="https://villagrancanaria.com/es/">Canary Islands</a>, it is very typical to eat this type of Christmas sweet. Although to be honest, we must say that it is a dessert that is eaten perfectly throughout the year and that you can find in establishments such as restaurants throughout the island.  One recipe is for Canarian truchas that is passed from generation to generation. With basic ingredients such as sweet potatoes or hair and that, over the years, other ingredients have been introduced, such as almonds or raisins.  Today in this post, we want to show you the true Canarian truchas, those of a lifetime, the ones that are present on the tables and are eaten every Christmas in Canarian homes. We will teach you how to do them step by step so that you can taste this sweet piece of the Canary Islands.<h2 class="text-2xl" style="text-align:justify;">What are Canarian truchas?</h2>Canarian truchas, so you can have a reference, are very similar to the pestiños or the Borrachuelos of Malaga.  For its preparation, the typical wafers are used with which savory dumplings are prepared, in this case they will be sweet and you can easily find them in any supermarket.   The best thing you can do if you want to make the recipe for Canarian truchas is to ask someone on the island how they are made and what are the steps to follow, although we can already anticipate that it is quite simple to do.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Trucha_canaria_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">How to make Canarian truchas in 5 easy steps</h2>Canarian truchas are made every Christmas. In each of the islands, the ways of making and the ingredients changes, such as the introduction of  spaghetti squash preserve or even other nuts such as raisins or walnuts, they give it that special touch that they have and that everyone, adults and children like.  However, to make your Canarian truchas, you must get these ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc" style="text-align:justify;">1/2 of flour.</li><li class="relative ml-5 list-disc" style="text-align:justify;">1 kg of sweet potato yellow.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3/4 kg of sugar.</li><li class="relative ml-5 list-disc" style="text-align:justify;">100 GR of peeled almonds.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Lemon zest.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3 tablespoons of margarine for puff pastry.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Olive oil.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Ground cinnamon.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Get out.</li></ul> Do you have them? Perfect! Now pay close attention because we are going to teach you in 5 simple steps how to make real Canarian truchas, those that every Christmas give us sweetness and flavor on such endearing dates.<h3 class="text-xl" style="text-align:justify;">Prepare the dough</h3>The first thing you should do is mix the flour with water, with the puff pastry margarine, a small cup with the olive oil and a pinch of salt.  When you have made the mass of the Canarian truchas and it is completely compact, you should let it rest for about 30 minutes. This mass will be the protagonist to form the truchas. You can skip this step directly if you wish, since as you know there are the dumplings that perfectly fulfill the function of the dough.<h3 class="text-xl" style="text-align:justify;">Sweet potatoes cook the</h3>Peel sweet potatoes and place in salted water. You can cut them or put them directly whole, we leave it to your choice.  The moment they are soft, it is time to remove them from the water. We don't want them to brown and overcook, we just want them to be soft so that we can crush them and make a paste.<h3 class="text-xl" style="text-align:justify;">Mix the ingredients</h3>We already have the dough for the dumplings or wafers, failing that, so the next step will be to mix all the ingredients. We are going to take the batatas, the peeled and crushed almonds, the sugar, the lemon zest and the ground cinnamon and we are going to mix everything well. When everything is well integrated and a compact paste has been formed, we will put it aside.<h3 class="text-xl" style="text-align:justify;">Placing the filling</h3>It is the turn to put a little flour on the table or the chicken in the kitchen. We are going to stretch the dough of the Canarian truchas that we have made with a kitchen roller and we will form circles of approximately 10 centimeters. When you finish shaping the dough for the truchas, you place the filling on top of the dough, fold them carefully joining each edge and squashing with a fork that you have on hand.  At this precise moment you must be careful and do it gently, otherwise the dough may break when we fry them in the pan.<h3 class="text-xl" style="text-align:justify;">Fry and serve</h3>When you have all your truchas finished and very beautiful, it is time to repair a pan with plenty of oil. We will let the oil be very hot and we will introduce them. We suggest that, when they are frying, add icing sugar on top of the truchas to give it that final sweet touch.  We only have to remove them from the fire, let them cool down and enjoy this Christmas delicacy so characteristic of the Canary Islands.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Truchas_de_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian truchas: island Christmas tradition</h2>We are immersed in a time when food is the main protagonist. We are living a few festive weeks in which we meet our loved ones enjoying magnificent dishes, always accompanied by traditional sweets.  In the Canary Islands, as you have seen, the queen of these traditional Christmas sweets are truchas. However, they go far beyond being a simple Christmas sweet, it is a tradition that is passed down from generation to generation.  It is also the perfect opportunity to bring different generations together and pass on this recipe, that affection and that love that is later reflected in the truchas. It is the perfect time to gather around a kitchen and enjoy the creation process.  In summary, we hope that you have been able to learn a little better about the history and everything that surrounds this traditional Canarian sweet. If you come to visit Gran Canaria, you cannot leave without trying or taking the Canarian truchas with you because we are sure that you will repeat and want to do it at home." ["titulo_de_pagina"]=> string(67) "▷ Truchas 【Typical Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(147) "Canarian truchas are one of the most typical desserts in Canarian cuisine, especially at Christmas time. Discover how to make this delicious sweet." ["experience_type"]=> string(1) "6" ["short_description"]=> string(57) "Discover one of the typical sweets of the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470541" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "385" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Truchas_canarias.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Truchas_canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "truchas canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(43) "Traditional Canary Islands cooking: truchas" } [1]=> array(28) { ["num"]=> string(3) "384" ["createdDate"]=> string(19) "2021-12-26 20:05:52" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 14:38:41" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "64" ["enlace"]=> string(38) "/experiences/canarian-sancocho-recipe/" ["title"]=> string(44) "Traditional Canary Islands cooking: sancocho" ["content"]=> string(11601) " Canarian gastronomy is the great hidden secret that Spain has. We all know how rich Spanish cuisine is, but Canarian has peculiarities that make it unique. Among all the magnificent dishes that we can find, such as ropa vieja, goat meat or watercress stew, the main dish is the Canarian sancocho.  It is a dish that is not usually cooked daily in Canarian homes, however, in some restaurants scattered throughout the islands it can be found on their menu as the maximum exponent of the archipelago's gastronomy.  Today we want to bring you a little closer to this traditional and emblematic dish of all Canaries.  We want to review its history, its idiosyncrasy, how it has become a benchmark of Canarian culture, becoming something more than a recipe. And of course, we will tell you how you can make your own sancocho in your kitchen.<h2 class="text-2xl" style="text-align:justify;">History of the Canarian sancocho</h2>There are some theories that speak of the origin of the production of the Canarian sancocho, which undoubtedly comes from dried and salty fish, but, nevertheless, it is believed that its origin is linked to the Portuguese who settled on the islands  These were large consumers of cod and in the islands, the cod was not so easily found, so they had to resort to another typical fish in the islands, the cherne. The history of the Canarian sancocho emerged in the mid-19th century. We are at a time when fish in Gran Canaria had to be sold the same day it was caught, since no conservation methods were known.  However, as we enter the twentieth century, changes are beginning to be seen with respect to the gastronomy of the islands. There is a leap in quality in terms of food preservation with the introduction of salting  It is at this time when the first news of the sancocho as we know it today begins to be heard. Likewise, it took a few more years for the idea to catch on in Canarian society and become consolidated. For this reason, the idea of dried and salted fish did not reach all places equally, in the center of the island it took a while to arrive, but when it did, it became the main food for those who went to work. to the field or the sea.  In each part of the island it is prepared in a different way. In the south, it is made with cherne or conger, potatoes and sweet potatoes, on the other hand, in the north it is preferred to use another type of fish such as corvina accompanied by vegetables.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_1.png"></figure><h2 class="text-2xl" style="text-align:justify;">How to prepare a good Canarian sancocho?</h2>Knowing the history and origin of such a typical Canarian food as the Canarian sancocho is essential to understand why it is so popular and so beloved.  Surely at this time you are wondering how this dish is really prepared, what ingredients are used and the steps to follow.  Well that is precisely what comes next, we are going to teach you the most traditional way of making the delicious Canarian sancocho.  The first thing you should know is what are the ingredients used: <ul class='bullet'><li class="relative ml-5 list-disc">A kilo of salty cherne.</li><li class="relative ml-5 list-disc">A kilo of potatoes.</li><li class="relative ml-5 list-disc">Half a kilo of sweet potatoes (sweet potato).</li><li class="relative ml-5 list-disc">About 500 grams of gofio for the pella.</li><li class="relative ml-5 list-disc">Salt.</li><li class="relative ml-5 list-disc">Sugar.</li><li class="relative ml-5 list-disc">Water.</li><li class="relative ml-5 list-disc">Mojo.</li><li class="relative ml-5 list-disc">Oil.</li><li class="relative ml-5 list-disc">Vinegar.</li></ul><h3 class="text-xl" style="text-align:justify;">First step: the fish</h3>Traditionally, the fish used is cherne. Other fish such as corvina or donkey can also be used. The first thing to do is to leave the fish desalted before cooking. It will be placed in a container with water for 24 hours, changing the water about 5-6 times.<h3 class="text-xl" style="text-align:justify;">Second step: introduce the potatoes and the sweet potato with the fish</h3>Once you have completely desalted the fish, you can go peeling the potatoes and sweet potatoes. You put them in the cauldron with water, this time without salt, you add the fish.  Usually fish are cooked earlier than potatoes and sweet potatoes. If so, remove the fish when you see that it is done and continue boiling them.<h3 class="text-xl" style="text-align:justify;">Third step: prepare the pella and the mojo</h3>Now it is the turn of one of the ingredients that gives the special touch to the Canarian sancocho, the mojo.   To prepare the mojo you will need the oil, vinegar, salt, paprika, garlic and cumin. In some homes, red pepper is added to give it a touch of color. The preparation is very easy, add all the ingredients together in a blender and mix them well. To prepare the pella you will only need water, sugar and gofio. Bananas, walnuts, honey or almonds are also added on some occasions to give a sweet and special touch to the pella.  Pour the gofio into a bowl, add sugar and add water until it becomes a very compact dough, at which point the pella will be shaped and ready to enjoy.<h3 class="text-xl" style="text-align:justify;">Fourth step: enjoy the sancocho</h3>Once you have everything finished, you will only need to assemble everything: put the fish, potatoes and sweet potato, on top of the mojo and to one side some slices of gofio pella. At this moment, you will be able to enjoy the best Canarian sancocho in the company of your loved ones. In the Canary Islands, it is a tradition that they are eaten during Holy Week, more specifically on Good Friday, where whole families gather to enjoy.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_Canarias_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Sancocho canario: the axis of Canarian cuisine</h2>Canarian gastronomy is rich and varied. You just have to go around its villages and its little corners to realize the magic of this cuisine.  It is a cuisine that is yet to be discovered by many and to continue to enjoy to the fullest for those who already know it.  Sancocho is a dish that leaves no one indifferent. It has an amalgam of flavors that make it unique: the salty of its fish, the sweetness of its sweet potato and peel and that flavor so intense and so ours as is the mojo.  In summary, we hope that you have been able to get to know this very important dish for Canarian gastronomy and culture a little better. <a href="https://villagrancanaria.com/es/">If you visit our island</a>, you cannot leave it without trying the Canarian sancocho, the mythical pella de gofio and the rich Canarian sauce, the mojo picón." ["titulo_de_pagina"]=> string(67) "▷ Sancocho 【Typical Canary Island Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(141) "Sancocho is one of the most popular dishes in typical Canarian cuisine at Easter. With this recipe you can prepare it in the traditional way." ["experience_type"]=> string(1) "6" ["short_description"]=> string(55) "Discover one of the typical dishes of Canarian cuisine." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470540" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "384" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Sancocho_canario.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Sancocho_canario.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "sancocho canario" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(44) "Traditional Canary Islands cooking: sancocho" } [2]=> array(28) { ["num"]=> string(3) "382" ["createdDate"]=> string(19) "2021-12-26 12:25:54" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-26 20:23:19" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "62" ["enlace"]=> string(40) "/experiences/canarian-goat-meat-recipes/" ["title"]=> string(45) "Traditional Canary Islands cooking: goat meat" ["content"]=> string(9291) "The gastronomy of the Canary Islands is one of the best in the country. It has a wide variety of very special dishes, such as "sancocho canario" or "ropa vieja", which are the best known and most demanded by those who visit the island. However, there’s one traditional dish that has been cooked since ancient times: goat's meat.  On the Canary Islands, the goat is one of the main species that live on the archipelago. We can find a large goat population on all the islands, especially Fuerteventura. The first Castilian conquerors were already aware of this fact and began to incorporate this type of meat into their diet, discovering how tasty it is.  Goat meat is low in fat and high in protein, making it an excellent product to incorporate into any diet on a regular basis.  In today's post, we want you to learn more about how to prepare goat meat. We’re going to show you the different ways in which the meat is prepared in the Canary Islands, the ingredients and the cooking times to enjoy one of the most emblematic dishes of the archipelago.<h2 class="text-2xl" style="text-align:justify;">How do you make traditional goat's meat?</h2>Goat meat is a special food, different from other types of meat such as beef or pork. It has a production process that begins right at the moment of slaughter and the way the meat is cleaned will have a considerable influence on its final flavour.  Similarly, goat meat can be prepared in many ways. Some people prefer it fried without much elaboration, others prefer it in sauce with a few boiled potatoes as a garnish or, which is not very common on the islands, a goat meat soup.  Here are some of the most popular and traditional goat meat recipes for tasty meat with personality, which are very easy to prepare and don't take much time.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_Canarias_1.jpeg"></figure><h3 class="text-xl" style="text-align:justify;">Compound goat meat</h3>This is perhaps the most typical and traditional way of preparing goat meat. It’s a dish that you’ll hardly find in hotel establishments, being more common to see in places such as guachinches (a special establishment in Tenerife for eating local food) or homes. Before starting with the preparation itself, it’s important to bear in mind that the meat must first be cooked on the fire for about 30 minutes. In this way, the strong original flavour is mitigated, and it’s suitable for the most exquisite palates. Next, a mixture of aromatic herbs is added to give it flavour. The next step is to add the vegetables, such as onion, pepper, courgette, carrot or leek together with a few potatoes. All this is put on the heat and water and white wine are added to give the final touch of flavour to the goat's meat in its composite version. As you’ve seen, it’s easy to follow and to make, you just have to take into account the cooking time.<h3 class="text-xl" style="text-align:justify;">Goat meat in sauce</h3>Another of the traditional ways of preparing goat meat. In the beginning, it follows the same steps as the recipe for the composite meat: first it’s cooked on the fire for 30 minutes.  The next step, once the meat is cooked and ready to be put in the cauldron, is to form a large bed of vegetables, which are fried and browned. This step is essential for a stew or meat in sauce.  Then, when the vegetables begin to brown, the spices are added in a mash similar to that of the previous recipe, finishing off the cooking by adding white wine and water.  To achieve a consistent, tasty sauce with the right texture, we recommend that you take the stock left over from the frying and add it to the pot. This will thicken the sauce, allowing it to integrate perfectly with the meat, so that you can enjoy authentic goat meat in sauce.<h3 class="text-xl" style="text-align:justify;">Goat meat soup</h3>We’d like to finish this review of the most traditional goat meat recipes with a dish that may not be so well known or popular, but which we think it’s important for you to know about.  Goat meat soup is made in the same way as a traditional soup, with water and oil; the difference is that here the meat is already cooked and cleaned, so only the vegetables, chickpeas or noodles are added, to taste. The following ingredients are needed to make this dish:  <ul class='bullet'><li class="relative ml-5 list-disc">Approximately 3 kg of goat meat.</li><li class="relative ml-5 list-disc">3/4 litres of white wine.</li><li class="relative ml-5 list-disc">2.5 kilos of onion.</li><li class="relative ml-5 list-disc">2 carrots.</li><li class="relative ml-5 list-disc">1 red pepper.</li><li class="relative ml-5 list-disc">2 heads of garlic.</li><li class="relative ml-5 list-disc">A spoonful of sweet paprika.</li><li class="relative ml-5 list-disc">Black pepper.</li><li class="relative ml-5 list-disc">2 spoonfuls of Canarian red mojo.</li><li class="relative ml-5 list-disc">Salt.</li></ul> The first thing to add is the vegetables, to which a little heat is given until golden brown, adding the meat and wine, as well as the garlic heads. It’s left to simmer on a low heat so that it acquires flavour and begins to bubble.  At this point, add the red mojo and let it continue cooking for a few more minutes until the meat is very tender.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Goat meat: Canarian tradition with flavour</h2>This is the end of our culinary post dedicated to one of the most flavoursome and traditional dishes of the islands. In each one of them, the preparations may vary according to the traditional recipe book, modifying some of the ingredients that give it that distinctive personal touch, with the preparation being different in Fuerteventura and Gran Canaria.  In short, you can't leave Gran Canaria without trying goat's meat in any of its recipes. In the same way, we encourage you to try some of the recipes we’ve offered you at home, we assure you that the result will have that intense flavour that characterizes this type of meat." ["titulo_de_pagina"]=> string(73) "▷ Goat Meat 【Traditional Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(135) "Goat meat is a gastronomic experience rooted in the culinary culture of traditional Canarian cuisine, being one of its main references." ["experience_type"]=> string(1) "6" ["short_description"]=> string(81) "Get to know one of the most popular types of meat consumed in the Canary Islands." 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It has a wide variety of very special dishes, such as "sancocho canario" or "ropa vieja", which are the best known and most demanded by those who visit the island. However, there’s one traditional dish that has been cooked since ancient times: goat's meat.  On the Canary Islands, the goat is one of the main species that live on the archipelago. We can find a large goat population on all the islands, especially Fuerteventura. The first Castilian conquerors were already aware of this fact and began to incorporate this type of meat into their diet, discovering how tasty it is.  Goat meat is low in fat and high in protein, making it an excellent product to incorporate into any diet on a regular basis.  In today's post, we want you to learn more about how to prepare goat meat. We’re going to show you the different ways in which the meat is prepared in the Canary Islands, the ingredients and the cooking times to enjoy one of the most emblematic dishes of the archipelago.<h2 class="text-2xl" style="text-align:justify;">How do you make traditional goat's meat?</h2>Goat meat is a special food, different from other types of meat such as beef or pork. It has a production process that begins right at the moment of slaughter and the way the meat is cleaned will have a considerable influence on its final flavour.  Similarly, goat meat can be prepared in many ways. Some people prefer it fried without much elaboration, others prefer it in sauce with a few boiled potatoes as a garnish or, which is not very common on the islands, a goat meat soup.  Here are some of the most popular and traditional goat meat recipes for tasty meat with personality, which are very easy to prepare and don't take much time.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_Canarias_1.jpeg"></figure><h3 class="text-xl" style="text-align:justify;">Compound goat meat</h3>This is perhaps the most typical and traditional way of preparing goat meat. It’s a dish that you’ll hardly find in hotel establishments, being more common to see in places such as guachinches (a special establishment in Tenerife for eating local food) or homes. Before starting with the preparation itself, it’s important to bear in mind that the meat must first be cooked on the fire for about 30 minutes. In this way, the strong original flavour is mitigated, and it’s suitable for the most exquisite palates. Next, a mixture of aromatic herbs is added to give it flavour. The next step is to add the vegetables, such as onion, pepper, courgette, carrot or leek together with a few potatoes. All this is put on the heat and water and white wine are added to give the final touch of flavour to the goat's meat in its composite version. As you’ve seen, it’s easy to follow and to make, you just have to take into account the cooking time.<h3 class="text-xl" style="text-align:justify;">Goat meat in sauce</h3>Another of the traditional ways of preparing goat meat. In the beginning, it follows the same steps as the recipe for the composite meat: first it’s cooked on the fire for 30 minutes.  The next step, once the meat is cooked and ready to be put in the cauldron, is to form a large bed of vegetables, which are fried and browned. This step is essential for a stew or meat in sauce.  Then, when the vegetables begin to brown, the spices are added in a mash similar to that of the previous recipe, finishing off the cooking by adding white wine and water.  To achieve a consistent, tasty sauce with the right texture, we recommend that you take the stock left over from the frying and add it to the pot. This will thicken the sauce, allowing it to integrate perfectly with the meat, so that you can enjoy authentic goat meat in sauce.<h3 class="text-xl" style="text-align:justify;">Goat meat soup</h3>We’d like to finish this review of the most traditional goat meat recipes with a dish that may not be so well known or popular, but which we think it’s important for you to know about.  Goat meat soup is made in the same way as a traditional soup, with water and oil; the difference is that here the meat is already cooked and cleaned, so only the vegetables, chickpeas or noodles are added, to taste. The following ingredients are needed to make this dish:  <ul class='bullet'><li class="relative ml-5 list-disc">Approximately 3 kg of goat meat.</li><li class="relative ml-5 list-disc">3/4 litres of white wine.</li><li class="relative ml-5 list-disc">2.5 kilos of onion.</li><li class="relative ml-5 list-disc">2 carrots.</li><li class="relative ml-5 list-disc">1 red pepper.</li><li class="relative ml-5 list-disc">2 heads of garlic.</li><li class="relative ml-5 list-disc">A spoonful of sweet paprika.</li><li class="relative ml-5 list-disc">Black pepper.</li><li class="relative ml-5 list-disc">2 spoonfuls of Canarian red mojo.</li><li class="relative ml-5 list-disc">Salt.</li></ul> The first thing to add is the vegetables, to which a little heat is given until golden brown, adding the meat and wine, as well as the garlic heads. It’s left to simmer on a low heat so that it acquires flavour and begins to bubble.  At this point, add the red mojo and let it continue cooking for a few more minutes until the meat is very tender.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Carne_de_cabra_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Goat meat: Canarian tradition with flavour</h2>This is the end of our culinary post dedicated to one of the most flavoursome and traditional dishes of the islands. In each one of them, the preparations may vary according to the traditional recipe book, modifying some of the ingredients that give it that distinctive personal touch, with the preparation being different in Fuerteventura and Gran Canaria.  In short, you can't leave Gran Canaria without trying goat's meat in any of its recipes. In the same way, we encourage you to try some of the recipes we’ve offered you at home, we assure you that the result will have that intense flavour that characterizes this type of meat." ["titulo_de_pagina"]=> string(73) "▷ Goat Meat 【Traditional Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(135) "Goat meat is a gastronomic experience rooted in the culinary culture of traditional Canarian cuisine, being one of its main references." ["experience_type"]=> string(1) "6" ["short_description"]=> string(81) "Get to know one of the most popular types of meat consumed in the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 384 383 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470538" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "382" ["filePath"]=> string(96) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["urlPath"]=> string(51) "/cms/uploads/Receta_de_carne_de_cabra_Canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(33) "Receta de carne de cabra Canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["experience_type_bd"]=> array(1) { [0]=> array(17) { ["num"]=> string(1) "6" ["createdDate"]=> string(19) "2020-01-30 15:23:06" ["createdByUserNum"]=> string(3) "102" ["updatedDate"]=> string(19) "2022-03-29 09:41:22" ["updatedByUserNum"]=> string(3) "514" ["dragSortOrder"]=> string(1) "7" ["enlace"]=> string(24) "/experiences/gastronomy/" ["name"]=> string(10) "Gastronomy" ["titulo_de_pagina"]=> string(31) "Gastronomy - Villa Gran Canaria" ["metatag_descripcion"]=> string(131) "Enjoy the best of Canarian gastronomy thanks to Villa Gran Canaria and delight yourself with the most traditional Canarian cuisine." ["visible"]=> string(1) "1" ["tableName"]=> string(16) "experience_types" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(3) "971" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(1) "6" ["filePath"]=> string(84) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/experience_6.png" ["urlPath"]=> string(29) "/cms/uploads/experience_6.png" ["info1"]=> string(12) "Gastronomía" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["icon"]=> array(1) { [0]=> array(12) { ["num"]=> string(4) "1056" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(4) "icon" ["recordNum"]=> string(1) "6" ["filePath"]=> string(76) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/food.png" ["urlPath"]=> string(21) "/cms/uploads/food.png" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["banner_images"]=> array(1) { [0]=> array(12) { ["num"]=> string(4) "1092" ["tableName"]=> string(16) "experience_types" ["fieldName"]=> string(13) "banner_images" ["recordNum"]=> string(1) "6" ["filePath"]=> string(108) "/var/www/vhosts/villagrancanaria.plandeweb.com/httpdocs/cms/uploads/davide_cantelli_jpkfc5_d_DI_unsplash.jpg" ["urlPath"]=> string(53) "/cms/uploads/davide_cantelli_jpkfc5_d_DI_unsplash.jpg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(0) "" } } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(10) "Gastronomy" } } ["related_experiences_bd"]=> array(3) { [0]=> array(28) { ["num"]=> string(3) "385" ["createdDate"]=> string(19) "2021-12-26 20:22:36" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-28 12:32:42" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "65" ["enlace"]=> string(30) "/experiences/canarian-truchas/" ["title"]=> string(43) "Traditional Canary Islands cooking: truchas" ["content"]=> string(11731) "With the arrival of the Christmas festival, Canarian homes are filled with families willing to spend the holidays in company, well surrounded by dishes full of flavor and tradition. In this sense, there is a dessert that never fails at this time and that is a sure option to succeed, the Canarian truchas. In the <a href="https://villagrancanaria.com/es/">Canary Islands</a>, it is very typical to eat this type of Christmas sweet. Although to be honest, we must say that it is a dessert that is eaten perfectly throughout the year and that you can find in establishments such as restaurants throughout the island.  One recipe is for Canarian truchas that is passed from generation to generation. With basic ingredients such as sweet potatoes or hair and that, over the years, other ingredients have been introduced, such as almonds or raisins.  Today in this post, we want to show you the true Canarian truchas, those of a lifetime, the ones that are present on the tables and are eaten every Christmas in Canarian homes. We will teach you how to do them step by step so that you can taste this sweet piece of the Canary Islands.<h2 class="text-2xl" style="text-align:justify;">What are Canarian truchas?</h2>Canarian truchas, so you can have a reference, are very similar to the pestiños or the Borrachuelos of Malaga.  For its preparation, the typical wafers are used with which savory dumplings are prepared, in this case they will be sweet and you can easily find them in any supermarket.   The best thing you can do if you want to make the recipe for Canarian truchas is to ask someone on the island how they are made and what are the steps to follow, although we can already anticipate that it is quite simple to do.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Trucha_canaria_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">How to make Canarian truchas in 5 easy steps</h2>Canarian truchas are made every Christmas. In each of the islands, the ways of making and the ingredients changes, such as the introduction of  spaghetti squash preserve or even other nuts such as raisins or walnuts, they give it that special touch that they have and that everyone, adults and children like.  However, to make your Canarian truchas, you must get these ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc" style="text-align:justify;">1/2 of flour.</li><li class="relative ml-5 list-disc" style="text-align:justify;">1 kg of sweet potato yellow.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3/4 kg of sugar.</li><li class="relative ml-5 list-disc" style="text-align:justify;">100 GR of peeled almonds.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Lemon zest.</li><li class="relative ml-5 list-disc" style="text-align:justify;">3 tablespoons of margarine for puff pastry.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Olive oil.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Ground cinnamon.</li><li class="relative ml-5 list-disc" style="text-align:justify;">Get out.</li></ul> Do you have them? Perfect! Now pay close attention because we are going to teach you in 5 simple steps how to make real Canarian truchas, those that every Christmas give us sweetness and flavor on such endearing dates.<h3 class="text-xl" style="text-align:justify;">Prepare the dough</h3>The first thing you should do is mix the flour with water, with the puff pastry margarine, a small cup with the olive oil and a pinch of salt.  When you have made the mass of the Canarian truchas and it is completely compact, you should let it rest for about 30 minutes. This mass will be the protagonist to form the truchas. You can skip this step directly if you wish, since as you know there are the dumplings that perfectly fulfill the function of the dough.<h3 class="text-xl" style="text-align:justify;">Sweet potatoes cook the</h3>Peel sweet potatoes and place in salted water. You can cut them or put them directly whole, we leave it to your choice.  The moment they are soft, it is time to remove them from the water. We don't want them to brown and overcook, we just want them to be soft so that we can crush them and make a paste.<h3 class="text-xl" style="text-align:justify;">Mix the ingredients</h3>We already have the dough for the dumplings or wafers, failing that, so the next step will be to mix all the ingredients. We are going to take the batatas, the peeled and crushed almonds, the sugar, the lemon zest and the ground cinnamon and we are going to mix everything well. When everything is well integrated and a compact paste has been formed, we will put it aside.<h3 class="text-xl" style="text-align:justify;">Placing the filling</h3>It is the turn to put a little flour on the table or the chicken in the kitchen. We are going to stretch the dough of the Canarian truchas that we have made with a kitchen roller and we will form circles of approximately 10 centimeters. When you finish shaping the dough for the truchas, you place the filling on top of the dough, fold them carefully joining each edge and squashing with a fork that you have on hand.  At this precise moment you must be careful and do it gently, otherwise the dough may break when we fry them in the pan.<h3 class="text-xl" style="text-align:justify;">Fry and serve</h3>When you have all your truchas finished and very beautiful, it is time to repair a pan with plenty of oil. We will let the oil be very hot and we will introduce them. We suggest that, when they are frying, add icing sugar on top of the truchas to give it that final sweet touch.  We only have to remove them from the fire, let them cool down and enjoy this Christmas delicacy so characteristic of the Canary Islands.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Truchas_de_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian truchas: island Christmas tradition</h2>We are immersed in a time when food is the main protagonist. We are living a few festive weeks in which we meet our loved ones enjoying magnificent dishes, always accompanied by traditional sweets.  In the Canary Islands, as you have seen, the queen of these traditional Christmas sweets are truchas. However, they go far beyond being a simple Christmas sweet, it is a tradition that is passed down from generation to generation.  It is also the perfect opportunity to bring different generations together and pass on this recipe, that affection and that love that is later reflected in the truchas. It is the perfect time to gather around a kitchen and enjoy the creation process.  In summary, we hope that you have been able to learn a little better about the history and everything that surrounds this traditional Canarian sweet. If you come to visit Gran Canaria, you cannot leave without trying or taking the Canarian truchas with you because we are sure that you will repeat and want to do it at home." ["titulo_de_pagina"]=> string(67) "▷ Truchas 【Typical Canary Islands Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(147) "Canarian truchas are one of the most typical desserts in Canarian cuisine, especially at Christmas time. Discover how to make this delicious sweet." ["experience_type"]=> string(1) "6" ["short_description"]=> string(57) "Discover one of the typical sweets of the Canary Islands." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 384 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470541" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "385" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Truchas_canarias.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Truchas_canarias.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "truchas canarias" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(43) "Traditional Canary Islands cooking: truchas" } [1]=> array(28) { ["num"]=> string(3) "384" ["createdDate"]=> string(19) "2021-12-26 20:05:52" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 14:38:41" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "64" ["enlace"]=> string(38) "/experiences/canarian-sancocho-recipe/" ["title"]=> string(44) "Traditional Canary Islands cooking: sancocho" ["content"]=> string(11601) " Canarian gastronomy is the great hidden secret that Spain has. We all know how rich Spanish cuisine is, but Canarian has peculiarities that make it unique. Among all the magnificent dishes that we can find, such as ropa vieja, goat meat or watercress stew, the main dish is the Canarian sancocho.  It is a dish that is not usually cooked daily in Canarian homes, however, in some restaurants scattered throughout the islands it can be found on their menu as the maximum exponent of the archipelago's gastronomy.  Today we want to bring you a little closer to this traditional and emblematic dish of all Canaries.  We want to review its history, its idiosyncrasy, how it has become a benchmark of Canarian culture, becoming something more than a recipe. And of course, we will tell you how you can make your own sancocho in your kitchen.<h2 class="text-2xl" style="text-align:justify;">History of the Canarian sancocho</h2>There are some theories that speak of the origin of the production of the Canarian sancocho, which undoubtedly comes from dried and salty fish, but, nevertheless, it is believed that its origin is linked to the Portuguese who settled on the islands  These were large consumers of cod and in the islands, the cod was not so easily found, so they had to resort to another typical fish in the islands, the cherne. The history of the Canarian sancocho emerged in the mid-19th century. We are at a time when fish in Gran Canaria had to be sold the same day it was caught, since no conservation methods were known.  However, as we enter the twentieth century, changes are beginning to be seen with respect to the gastronomy of the islands. There is a leap in quality in terms of food preservation with the introduction of salting  It is at this time when the first news of the sancocho as we know it today begins to be heard. Likewise, it took a few more years for the idea to catch on in Canarian society and become consolidated. For this reason, the idea of dried and salted fish did not reach all places equally, in the center of the island it took a while to arrive, but when it did, it became the main food for those who went to work. to the field or the sea.  In each part of the island it is prepared in a different way. In the south, it is made with cherne or conger, potatoes and sweet potatoes, on the other hand, in the north it is preferred to use another type of fish such as corvina accompanied by vegetables.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_1.png"></figure><h2 class="text-2xl" style="text-align:justify;">How to prepare a good Canarian sancocho?</h2>Knowing the history and origin of such a typical Canarian food as the Canarian sancocho is essential to understand why it is so popular and so beloved.  Surely at this time you are wondering how this dish is really prepared, what ingredients are used and the steps to follow.  Well that is precisely what comes next, we are going to teach you the most traditional way of making the delicious Canarian sancocho.  The first thing you should know is what are the ingredients used: <ul class='bullet'><li class="relative ml-5 list-disc">A kilo of salty cherne.</li><li class="relative ml-5 list-disc">A kilo of potatoes.</li><li class="relative ml-5 list-disc">Half a kilo of sweet potatoes (sweet potato).</li><li class="relative ml-5 list-disc">About 500 grams of gofio for the pella.</li><li class="relative ml-5 list-disc">Salt.</li><li class="relative ml-5 list-disc">Sugar.</li><li class="relative ml-5 list-disc">Water.</li><li class="relative ml-5 list-disc">Mojo.</li><li class="relative ml-5 list-disc">Oil.</li><li class="relative ml-5 list-disc">Vinegar.</li></ul><h3 class="text-xl" style="text-align:justify;">First step: the fish</h3>Traditionally, the fish used is cherne. Other fish such as corvina or donkey can also be used. The first thing to do is to leave the fish desalted before cooking. It will be placed in a container with water for 24 hours, changing the water about 5-6 times.<h3 class="text-xl" style="text-align:justify;">Second step: introduce the potatoes and the sweet potato with the fish</h3>Once you have completely desalted the fish, you can go peeling the potatoes and sweet potatoes. You put them in the cauldron with water, this time without salt, you add the fish.  Usually fish are cooked earlier than potatoes and sweet potatoes. If so, remove the fish when you see that it is done and continue boiling them.<h3 class="text-xl" style="text-align:justify;">Third step: prepare the pella and the mojo</h3>Now it is the turn of one of the ingredients that gives the special touch to the Canarian sancocho, the mojo.   To prepare the mojo you will need the oil, vinegar, salt, paprika, garlic and cumin. In some homes, red pepper is added to give it a touch of color. The preparation is very easy, add all the ingredients together in a blender and mix them well. To prepare the pella you will only need water, sugar and gofio. Bananas, walnuts, honey or almonds are also added on some occasions to give a sweet and special touch to the pella.  Pour the gofio into a bowl, add sugar and add water until it becomes a very compact dough, at which point the pella will be shaped and ready to enjoy.<h3 class="text-xl" style="text-align:justify;">Fourth step: enjoy the sancocho</h3>Once you have everything finished, you will only need to assemble everything: put the fish, potatoes and sweet potato, on top of the mojo and to one side some slices of gofio pella. At this moment, you will be able to enjoy the best Canarian sancocho in the company of your loved ones. In the Canary Islands, it is a tradition that they are eaten during Holy Week, more specifically on Good Friday, where whole families gather to enjoy.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Sancocho_Canarias_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Sancocho canario: the axis of Canarian cuisine</h2>Canarian gastronomy is rich and varied. You just have to go around its villages and its little corners to realize the magic of this cuisine.  It is a cuisine that is yet to be discovered by many and to continue to enjoy to the fullest for those who already know it.  Sancocho is a dish that leaves no one indifferent. It has an amalgam of flavors that make it unique: the salty of its fish, the sweetness of its sweet potato and peel and that flavor so intense and so ours as is the mojo.  In summary, we hope that you have been able to get to know this very important dish for Canarian gastronomy and culture a little better. <a href="https://villagrancanaria.com/es/">If you visit our island</a>, you cannot leave it without trying the Canarian sancocho, the mythical pella de gofio and the rich Canarian sauce, the mojo picón." ["titulo_de_pagina"]=> string(67) "▷ Sancocho 【Typical Canary Island Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(141) "Sancocho is one of the most popular dishes in typical Canarian cuisine at Easter. With this recipe you can prepare it in the traditional way." ["experience_type"]=> string(1) "6" ["short_description"]=> string(55) "Discover one of the typical dishes of Canarian cuisine." ["city"]=> string(0) "" ["related_experiences"]=> string(13) " 385 383 382 " ["visible"]=> string(1) "1" ["draft"]=> string(1) "0" ["admin_only_section"]=> string(1) "0" ["autosaved"]=> string(1) "0" ["builder"]=> string(0) "" ["controlador"]=> string(0) "" ["precontrolador"]=> string(0) "" ["tableName"]=> string(11) "experiences" ["image"]=> array(1) { [0]=> array(12) { ["num"]=> string(6) "470540" ["tableName"]=> string(11) "experiences" ["fieldName"]=> string(5) "image" ["recordNum"]=> string(3) "384" ["filePath"]=> string(79) "/var/www/vhosts/villagrancanaria.com/httpdocs/cms/uploads/Sancocho_canario.jpeg" ["urlPath"]=> string(34) "/cms/uploads/Sancocho_canario.jpeg" ["info1"]=> string(0) "" ["info2"]=> string(0) "" ["info3"]=> string(0) "" ["info4"]=> string(0) "" ["info5"]=> string(0) "" ["alt"]=> string(16) "sancocho canario" } } ["main_image"]=> array(0) { } ["gallery"]=> array(0) { } ["breadcrumbField"]=> string(0) "" ["mainFieldBreadcrumb"]=> string(44) "Traditional Canary Islands cooking: sancocho" } [2]=> array(28) { ["num"]=> string(3) "383" ["createdDate"]=> string(19) "2021-12-26 13:52:00" ["createdByUserNum"]=> string(3) "155" ["updatedDate"]=> string(19) "2021-12-27 12:02:34" ["updatedByUserNum"]=> string(3) "155" ["dragSortOrder"]=> string(2) "63" ["enlace"]=> string(45) "/experiences/canarian-watercress-stew-recipe/" ["title"]=> string(51) "Traditional Canary Islands cooking: watercress stew" ["content"]=> string(10312) "Dishes that you eat with a spoon are the basis of a good and varied diet. Fortunately, Canarian gastronomy has a wide variety of this type of dishes; we can find broths such as potato, millet, or stews such as lentils and jaramagos. But, of all of them, one stands out for the combination of foods it contains: watercress stew or potaje de berros.  Nowadays, it’s one of the star dishes of Canarian gastronomy, along with sancocho or goat's meat, which cannot be missing from the tables of Canarian homes. Each master has his own recipe, and in each of the 7 islands it’s prepared differently, like for example with watercress, pineapple or potato as the basis of the dish.  In addition, it’s a dish that comes in handy in winter to warm us from the cold and is served in many restaurants on the island. Although, this dish is served at any time of the year, and it’s always present in Canarian homes. It can be 30 degrees outside, and you’ll still see a good watercress stew being made.  In this post, we’re going to highlight the traditions and customs of Canarian gastronomy. First, we’ll talk about watercress, where it comes from and how it’s obtained, as well as offering you the original recipe used on the <a href="https://villagrancanaria.com/es/">island of Gran Canaria</a>.<h2 class="text-2xl" style="text-align:justify;">What is watercress?</h2>Watercress is a green vegetable belonging to the Brassicacea family, a real delicacy. The flavour is quite characteristic, as it has a mild, slightly bitter spiciness, which gives a distinctive touch to salads and watercress stews. The vegetable originates from northern Asia and Europe. The main watercress exporting countries are Denmark, France, Belgium, Holland and England.   In the Canary Islands, watercress grows in ravines, mainly on rocks where there’s a high degree of humidity, as its main source of sustenance is water. The richest areas of Gran Canaria in terms of watercress are the municipalities of Firgas, Teror and Valleseco.  Watercress is a vegetable that must be eaten very quickly, and it shouldn’t be kept in the fridge for more than 2-3 days, otherwise it’ll begin to oxidize and lose its flavour. In order to be consumed, it must keep its bright green colour, to offer you all its vitamins C, A, E, minerals and fibre.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Berros_1.jpg"></figure><h2 class="text-2xl" style="text-align:justify;">Canarian watercress stew recipe</h2>As you know, each island and each person has their own way of making watercress stew. We’re going to tell you how to make the authentic Canarian watercress stew, the one made in Gran Canaria, in 4 simple steps. But before we start, you need the following ingredients:  <ul class='bullet'><li class="relative ml-5 list-disc">500 grams of watercress</li><li class="relative ml-5 list-disc">150 grams of pinto beans</li><li class="relative ml-5 list-disc">100 grams of green beans</li><li class="relative ml-5 list-disc">100 grams of pumpkin</li><li class="relative ml-5 list-disc">100 grams of carrots</li><li class="relative ml-5 list-disc">500 grams of potato</li><li class="relative ml-5 list-disc">250 grams of pork ribs</li><li class="relative ml-5 list-disc">1 corncob</li><li class="relative ml-5 list-disc">1 onion</li><li class="relative ml-5 list-disc">1 tomato</li><li class="relative ml-5 list-disc">1 green pepper</li><li class="relative ml-5 list-disc">3 cloves of garlic</li><li class="relative ml-5 list-disc">1 spoonful of cumin</li><li class="relative ml-5 list-disc">1 pinch of saffron</li><li class="relative ml-5 list-disc">100 millilitres of oil</li><li class="relative ml-5 list-disc">A pinch of salt</li><li class="relative ml-5 list-disc">3/2 of water</li></ul><h3 class="text-xl" style="text-align:justify;">1. Soak the beans and prepare the meat</h3>The first thing to do once you’ve gathered all the ingredients for the watercress stew is to soak the beans the night before. Once they’ve soaked well, put the water in a pot and cook the pinto beans.   The water should be very cold and when we observe the first bubbles, we add more cold water until the beans are soft. Next, add the pork ribs with the oil and salt over a very low heat.<h3 class="text-xl" style="text-align:justify;">2. Chop the vegetables and season</h3>While the beans and meat are cooking, we’re going to take the opportunity to chop all the vegetables. You can leave the corn on the cob whole or cut it in half, depending on your taste and how many people are going to sit at the table. We’ll also take advantage of this moment to peel and chop the potatoes.  Once everything is perfectly chopped, add these ingredients to the pot without stirring. Now it’s time to season and for this we’ll add the saffron, another pinch of salt and the cumin and, at this point, is when we stir the watercress stew a little so that all the ingredients are integrated.<h3 class="text-xl" style="text-align:justify;">3. Add the watercress</h3>The last ingredient we’re going to add to the pot is the star ingredient, the watercress. We’re going to chop it very finely and add it to the pot. At this point, we’re going to continue cooking on a low heat for at least two hours, until the meat is very tender, and the vegetables are practically dissolved.<h3 class="text-xl" style="text-align:justify;">4. Enjoy the watercress stew</h3>To round off the dish, it’s traditional to add a spoonful of gofio, which is known as gofio escaldao, and soft local cheese. We recommend that you take some broth from the stew, preferably containing beans and some meat, put it all in a bowl and add a couple of spoonfuls of gofio until you get a consistent mass.   In this way, you’ll be able to taste the authentic gofio escaldao, with the watercress stew and the traditional cube of soft cheese.<figure class="image"><img src="https://villagrancanaria.com/cms/uploads/Potaje_de_berros_Canarias_1.jpeg"></figure><h2 class="text-2xl" style="text-align:justify;">Watercress stew: authentic Canarian cuisine</h2>This concludes our brief but intense review of one of the star dishes of Canarian gastronomy. A dish that, as you’ve seen, contains many ingredients, all of them varied and with different cooking times. However, it isn’t a meal that requires a very arduous preparation process. All you have to do is follow the steps we’ve indicated above and take into account the time it should be on the stove, never cooking for more than two hours.  In short, if you’re planning to visit Gran Canaria during the winter months, we recommend that you visit the villages in the midlands and try the best watercress stews in the Canary Islands." ["titulo_de_pagina"]=> string(69) "Watercress Stew 【Traditional Canarian Cuisine】 - VillaGranCanaria" ["metatag_descripcion"]=> string(143) "Canarian watercress stew is a hearty spoon dish that can be eaten as a main course and is one of the most popular dishes in the Canary Islands." ["experience_type"]=> string(1) "6" ["short_description"]=> string(61) "Discover one of the most important dishes of the archipelago." 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