Gofio
Toasted flour from the Canary Islands / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Gofio?
Summarize this article for a 10 year old
Gofio is a sort of Canarian flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt. Gofio has been an important ingredient in Canarian cooking for some time, and Canarian emigrants have spread its use to the Caribbean (notably in Cuba, Dominican Republic, Puerto Rico, and Venezuela) and the Western Sahara. There are various ways to use it, such as kneading, dissolving in soup, and baking.[1] It can also be used as a thickener.[2] It is also found in Argentina, Uruguay, and Chile, where it is known as harina tostada and is employed in a wide variety of recipes. The gofio commercially available in the Canary Islands is always finely ground, like ordinary flour, despite the definition given in the Spanish Dictionary of the Royal Academy.[3]
Region or state | Canary Islands |
---|---|
Main ingredients | Wheat or maize |
In 2014, the name Gofio Canario was added to the register of Protected designation of origin and Protected geographical indication by the European Commission.[4]