The Canary Islands {word 1} has its roots in many nationalities but is particularly {word 2} by Spanish, Portuguese and North African dishes.
As the islands have a subtropical climate and {word 3} warm weather all year, the Canaries have ideal conditions for the cultivation of fruit and vegetables, particularly bananas. After tourism, one of the {word 4} industries on the islands is the export of bananas and other exotic fruits such as mangos, avocados, pineapples and kiwi fruits which are {word 5} in huge numbers all around the world every year.
The native race of the islands, the Guanchas, created some of the oldest recipes which are still the basis of many local dishes today. One of these is ‘el gofio’, a fabuloulsy tasty Canarian dish made with wheat flour, barley and either maize or chickpeas all roasted and then mixed with water to form a ball which is {word 6} hot or cold and sometimes mixed with honey or almonds.
Mojo sauce, {word 7} the most typical Canarian food, is produced in two different types and is used in a {word 8} of local dishes. Vinegar, garlic and oil are just a few of the ingredients of both types of sauce which are then flavoured and coloured with either green or red peppers. The red variety of the sauce compliments potato dishes whilst the green variety is delicious with almost any fish dish.
Las Papas Arrugadas is a typical Canarian dish which is made by simply boiling potatoes in their jackets and serving with one of the delicious mojo sauces.
