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Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are its freshness, variety, simplicity, and the richness of its ingredients (which may be a result of the long geographical isolation the islands suffered), the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world. Canarian cuisine is influenced by other cultures, specially the (disappeared) aboriginal inhabitants of the islands and Latin American cuisine (specially after the 20th-century Canarian migration to Latin America). Some African influences still prevail as well. == Sauces and appetizers == Many small dishes are presented in the Canary Islands as appetizers, or snacks (tapas), which are known locally as ''enyesques''. Mojo (pronounced mO-ho) is a sauce served with many dishes, which is made mainly of oil, garlic, vinegar, salt, red pepper, thyme, oregano, coriander and several other spices. The two main kinds of mojo are ''rojo'' (red, often served with meat) and ''verde'' (green, often served with fish), even if both can be served with potatoes. Spicy red mojo is called ''mojo picón''. This recipe is the base of the mojos of Latin America, especially Cuba, Puerto Rico, and Venezuela, due to heavy Canarian emigration, and have also influenced the cuisines of the non-Hispanic Caribbean islands. ''Papas arrugadas'' (literally, ''wrinkly potatoes'', as a reference to the look of their cooked skin) are small unskined potatoes which have been boiled in salt water and served with mojo. One very typical Canarian product is ''gofio'', a flour created by grinding roasted sweetcorn, which used to be the staple food for the local population for centuries. Gofio is produced locally and is added to many foods. For instance, it can be mixed with warm milk to be drank in the morning, as well as made into a dough-like food called ''pella'' that can be eaten alongside meals. Gofio can also be stirred with fish broth and onions to create a dish called ''gofio ensalsado'' or ''gofio en salsa''. Local varieties of cheese are popular and numerous, specially goat cheese. Both cheese from La Palma and Fuerteventura are protected by the Denominación de Origen label. Other notable cheeses are the Flor de Guía cheese and the ''queso tierno'' (tender cheese). Hard cheese is made into a paste called ''Almogrote'' in La Gomera island. Grilled cheese with mojo is sometimes served as a starter. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Canarian cuisine」の詳細全文を読む スポンサード リンク
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