Friday, February 21, 2014

Mojo Sauces From The Canary Islands

Canary Island Garlic Sauces

this lens' photo
Housewives have been preparing mojo sauces for centuries to accompany a variety of dishes, usually preparing two flavours for one sitting, from red, green, mild and hot.

The main ingredients of a mojo, which is pronounced "mo-ho" are olive oil, garlic, white wine vinegar for the base ingredients, adding various flavours to create different mojos include avocado, oranges, almonds, cheese, tomato and red pepper.

Red or green mojo sauces, usually accompany fresh bread and "papas arrugades" wrinkled potatoes eaten with the skin, which are covered by a thin layer of salt.

I first tried this delicious dish in a small village halfway up Mount Teide, Tenerife, the largest of seven islands in the Canneries. The village would eventually become my home for a year, which was plenty of time to learn how to cook these dishes authentically, with local produce, and a critical eye from one of the locals. Who kindly gave me her grandmother's recipes to work with. She also gave me permission to share them with you - disfrutar -Enjoy!

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'Papas arrugades'

Wash and place small size potatoes into a pan and cover with water. Add rock salt until the potatoes no longer sink to the bottom this means you have enough salt. Simply boil until the water is evaporated and the potatoes have a wrinkled salt skin.

Red Canary Island Garlic Sauce 

 Canary Island Green Sauce 


Mojo verde y papas arrugás


Papas arrugadas con mojo

Canary Island Potatoes with Red Mojo Sauce  

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