The Gastronomy of Fuerteventura,Fuerteventura Cuisine

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Location  Fuerteventura  

The gastronomy of Fuerteventura is known for its authenticity. Many of the ingredients are native to the island such as the Queso Majorero. This is Fuerteventura’s famous award winning goats’ cheese, it is important to the economy, and has won a number of prizes in a variety of competitions. Since 1996 it has had denominación de origen (designation of origin – DO.) It is smooth, rich, and creamy; a favourite of both natives and visitors. Incidentally, the term Majorero refers to that which is native to Fuerteventura, this includes the people, natives are commonly referred to as Majoreros, and you will frequently come across this word during your stay on the island.

Fish and Meat

It is not surprising that fish is a national favourite. Many traditional fishing villages adorn the coastline, and for this reason fresh fish is guaranteed.

Many species of fish are eaten here such as red mullet, sea perch, sardines, and anchovies. Cabrillo, cheme, and sama are widely available, and probably the most popular are the parrot fish, the moraine (a type of eel), octopus, and Majorero mussels.

The Majoreros frequently eat what is known as Jarea (sun dried fish), and a fish soup referred to as Sancocho. There are a number of variations to this such as Sancocho de Pescado y Papas, and this is a fish and potato stew.

Stews in general are a favourite among the Majoreros, such as goat meat stew with chick peas and vegetables. Goats live freely in Fuerteventura, mostly in the mountains, and for this reason the meat is particularly tender. A fully grown goat is known as a Machorra, and a kid as a Baifo, therefore when you see these words written within a menu you will know that the dish includes goat.

Fuerteventura is home to a small wrinkly potato, and these are eaten with a mojo sauce. This dish is known as Papas Arrugas con Mojo. The mojo sauce is either red or green. The red type is spicy, and is made from the flesh of hot red peppers, salt, and olive oil. The green variety is more serene, and is concocted from parsley, coriander, salt, and olive oil.

The municipality of Tuineje is known for its prize winning tomatoes. They are exported in large numbers and are crucial to Fuerteventura’s economy. These tomatoes are succulent and absolutely packed with flavour. Not only are they found within salads but are also used in a variety of sauces to which they provide richness as well as a distinct flavour.

Sweet and Savoury
Gofio can be found in any Majorero kitchen. This is a dish made primarily from maize or wheat flour. It is made sweet or salty, and the sweet version is mixed with milk, sugar and/or honey. When the salty variety is served it is frequently eaten as Escaldón; this is Gofio with soup¸ a traditional meal of the Majoreros.

Desserts and Beverages
Rice pudding is a favourite among the Majoreros and this usually includes a biscuit topping. Other popular desserts include milk rice, cheese cake, and an almond dessert known as Bienmesabe.

Local beers are primarily the Dorado and Topical varieties, and a popular refreshment of the Majoreros is the Calimocho; this is a mix of red wine and coca cola.

Of course, many other recipes can be found here including Chinese, English, Indian, Spanish, and Portuguese. Nevertheless, the local cuisine is worth sampling because many of these dishes can only be found here in Fuerteventura. Enjoy!

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