📝 About This Recipe
Gofio is an ancient, stone-ground flour made from toasted grains that has sustained the Canary Islands since the time of the indigenous Guanches. This specific corn version, known as 'Gofio de Millo', offers a deep, nutty aroma and a complex toasted sweetness that elevates everything from morning porridges to savory stews. It is a versatile superfood that captures the volcanic spirit and sun-drenched heritage of Spanish Atlantic cuisine in every golden spoonful.
🥗 Ingredients
The Grain Base
- 4 cups Dried Yellow Corn Kernels (Non-GMO, high-quality dent or flint corn)
- 1 teaspoon Sea Salt (Fine grain, preferably Atlantic sea salt)
Traditional 'Escaldón' Preparation (Savory Style)
- 2 cups Fish or Beef Broth (Rich, flavorful, and boiling hot)
- 1.5 cups Prepared Corn Gofio (From the base recipe above)
- 2 sprigs Fresh Mint (Leaves only, finely chiffonaded)
- 1/4 cup Red Onion (Finely diced for crunch)
Sweet 'Pella' Preparation (Snack Style)
- 1 cup Prepared Corn Gofio (From the base recipe above)
- 3 tablespoons Wildflower Honey (Local or organic variety)
- 1/4 cup Water (Added gradually to reach dough consistency)
- 2 tablespoons Toasted Almonds (Roughly chopped)
👨🍳 Instructions
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1
Thoroughly rinse the dried corn kernels under cold water to remove any dust or debris. Pat them completely dry with a clean kitchen towel; moisture is the enemy of a good toast.
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2
Place a large, heavy-bottomed cast iron skillet or a traditional clay 'tostador' over medium heat. Allow it to get hot for 3-4 minutes before adding the corn.
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3
Add the corn kernels to the dry skillet in a single layer. Do not crowd the pan; work in batches if necessary.
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4
Toast the corn for 15-20 minutes, stirring constantly with a wooden spoon. You are looking for the kernels to turn a deep golden-brown and release a popcorn-like aroma without actually popping.
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5
In the final 2 minutes of toasting, sprinkle the sea salt over the kernels. This allows the heat to bond the salt flavor to the grain.
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6
Remove the toasted corn from the heat and immediately spread it onto a baking sheet to cool completely. Do not grind hot corn, as the steam will turn the flour gummy.
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7
Once cooled, transfer the corn to a high-speed blender or a dedicated grain mill. Process on the highest setting until you achieve a fine, silky powder.
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8
Sift the resulting flour through a fine-mesh sieve to remove any remaining large grits. Re-grind the grits or discard them.
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9
To make a savory 'Escaldón', place 1.5 cups of the fresh gofio in a heat-proof bowl. Slowly ladle the boiling broth over the flour while stirring vigorously with a whisk to avoid lumps.
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10
Continue stirring the Escaldón until it reaches the consistency of thick mashed potatoes. Fold in the diced red onions and mint.
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11
To make a sweet 'Pella', mix 1 cup of gofio with honey and almonds in a bowl. Gradually add water and knead with your hands until it forms a dense, pliable cylinder.
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12
Slice the sweet Pella into rounds or serve the savory Escaldón immediately while warm. Store any leftover dry gofio in an airtight jar in a cool, dark place.
💡 Chef's Tips
The secret to authentic gofio is the 'punto de tueste'—don't be afraid of a dark golden color, as that's where the flavor lives. If your corn starts popping like popcorn, your heat is too high; lower it immediately and stir faster. Always sift your gofio after grinding; the texture should be as fine as cocoa powder for the best mouthfeel. Store your finished gofio in a glass jar; it stays fresh for months but the aroma is best in the first few weeks. For a traditional touch, use a 'zurrón' (a leather pouch) to knead your gofio with water or broth.
🍽️ Serving Suggestions
Serve savory Escaldón as a side to a traditional 'Puchero Canario' (meat and vegetable stew). Stir a tablespoon of dry gofio into your morning coffee or milk for a nutritious, toasted energy boost. Pair the sweet Pella slices with a wedge of sharp, smoked Queso Palmero and a glass of sweet Malvasia wine. Top the savory version with a dollop of 'Mojo Verde' (coriander garlic sauce) for an extra punch of acidity. Use the dry gofio as a unique, nutty coating for fried fish or goat cheese medallions.