Gofio is a flour made from toasted cereals (mainly wheat and corn, although the PGI also covers barley, rye, oats, and rice, alone or in a mix) and ground, a gastronomic heritage of the Canary aborigines, the first inhabitants of the islands. What distinguishes it from other flours is that the grain is toasted before being ground, which gives it its characteristic color, aroma, and flavor, and by using the whole grain, it retains a good part of its fiber and nutrients. After the conquest and the arrival of corn from America, corn gofio became popular on the islands.
It is consumed in multiple ways: escaldón (kneaded with hot broth, usually fish, but also stew or meat), gofio pella, mixed with milk for breakfast, in stews and soups, or in desserts and ice creams. Since February 11, 2014, it has had the Protected Geographical Indication Gofio Canario recognized by the European Union.
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