Like every Good Friday, one of the most typical dishes of Canarian cuisine returns to the tables of the archipelago
The Canarian houses already smell like fish and gofio this Good Friday. Sancocho Canario, an emblematic dish of the islands, has its roots in the traditional cuisine of the archipelago and has become the culinary protagonist of Good Friday. Its main ingredients are salted fish, potatoes, sweet potatoes, oil, a good red mojo and, of course, gofio to make the traditional accompaniment pella.
Originated at the time of the Spanish conquest (its origins date back to the Viceroyalty of Granada), Sancocho emerged as a local adaptation of the technique of cooking fish in salted water (salting), since years before fish was only consumed in coastal areas due to the lack of knowledge about food conservation techniques.
However, it has multiple variants in America and a great debate surrounds it about which region was the first to make this delicacy. Cuba, the Dominican Republic or Colombia are some of the countries that have their own sancocho recipe.
And not only that, since multiple dishes from those regions such as Ajiaco, Mangú or Mofongo have many similarities with the traditional Sancocho, both the Canarian one and the one typical of those regions.
Returning to the Canary Islands, Sancocho is the ideal and preferred meat substitute for the families of the archipelago during Good Friday, a day of recollection in the Catholic tradition in which the holiday is used to meet with the family and enjoy one of the many gastronomic traditions of our islands.
