The gofio, the star food of the Canary Island

The importance of gofio on the island of Fuerteventura dates back to times before the conquest of the islands by Europeans. The indigenous cultures already toasted grains of wild plants that later ground. After the conquest, this technique evolved developing a tendency to agriculture, which was what modelled the rural landscape of the island. Over the years, this became stronger, getting to know the island of Fuerteventura as “the granary of the Canary Islands.”

The gofio is the super food par excellence of the area, and used to be made of corn (millo in canary), wheat, barley or other grains, which were roasted and ground. The gofio is a product very well valued, among other things for its satiating capacity, the amount of carbohydrates and its low calories. Another benefit is its high fibre level. It is therefore a healthy and nutritious product, quality, source of fibre, vitamins and minerals. In addition, it is easily accessible and combines with a large amount of food. Its presence in the Canarian diet and pantry has been indispensable, both in good times and in shortages.

As a curious fact, the gofio was exported to America after the end of the Civil War, becoming world famous. In Puerto Rico, for example, it is producing exactly as in the Canary Islands, although they consider it as their sweet. Venezuela, whose denomination changes in function of the cereal with which it is produced (“garfía” when it is produced with wheat and “fororo” when it is corn). Panama is also one of the destinations where its denomination changes, calling itself “cofio”, and where in the process of grinding is added sugar.

Nowadays, the elaboration of gofio takes into account the know-how of yesteryear, transmitted from parents to children. However, the product remains unchanged, although have been modernized the forms of production. This makes it the star product in Canarian gastronomy. Since 2014, it has Protected Designation of Origin.

The production of gofio begins with the cleaning and sieving of the cereal. Then the roasted makes it more digestible than the rest of the flours. After cooling, it proceeds to the grinding process, after which it would be ready for consumption. It is a very healthy product as previously mentioned, because it has no preservatives or dyes. It is also very energetic because it maintains the nutritional properties of the cereal unaltered. Rich in carbohydrates and fibre, it contains vitamins B1, B2, B3 and C, as well as calcium, iron, magnesium and sodium.

The most usual consumption is usually at breakfast mixing it mainly with milk. In addition, it is consuming over stews. Even in baking, is another element, in which gofio ice cream stands out.

For the most curious and gourmand who want to try the gofio, we propose an easy and simple recipe. To enjoy the authentic flavour of Fuerteventura.



  • 1 glass of vanilla yogurt
  • 1 measure of gofio glass
  • 1 measure of sugar glass
  • 1 measure of oil cup
  • one teaspoon of vanilla essence
  • Lemon zest
  • 3 eggs
  • 1 teaspoon baking powder


To begin, oil and flour a cake tin. Pre heat the oven. Whisk the 3 eggs with oil, sugar, yogurt, lemon peel and essence. When everything is integrated, add the gofio previously mixed with the baking powder. Mix well, put in the cake tin and cook about 40 minutes at 200 degrees or until the cake is completely cooked.


In conclusion, we will say about gofio:

  • We are facing a food inherited from the indigenous
  • Its popularity has lasted over time, being the star food of the area.
  • Its quality and nutritional content depends on the manufacturing processes.
  • Being integral, besides being roasted, allows easier digestion.
  • It combines with almost any other product, favouring a varied diet.

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