Gofio Scald (Cumbres de Abona Style)

About the recipe

The highlands of Granadilla jealously guard the recipes that warmed the body during foggy days and hard agricultural work. Escaldón de Gofio, Cumbres de Abona style, is one of those crown jewels of our mid-altitude cuisine, a dish that shines for its rustic character and amazing aromatic profile. Unlike other escaldones, the secret of this recipe begins with the preparation of homemade pork cracklings, which provide a crispy and rich base to the broth. However, the true soul of the dish lies in its traditional garlic and mint paste; this herbaceous and fresh touch balances the richness of the pork and elevates the flavor of the gofio to another level. Adding the beaten egg to the boiling broth creates a velvety texture that embraces each grain of gofio. Crowned with the spiciness of red onion, the saltiness of Palmero cheese, and the character of our red mojo sauce, this dish is a direct ticket to the taste memories of the Canary Islands' highlands.