Gran Canaria for 
First Courses
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"Gofio Escaldao" (Scalded Gofio)
Ingredients: 1 litre of strained fish broth, 1 sprig of mint and 1/4 Kg. of gofio.
Method:
1. Place the gofio in a dish with the sprig of mint and add slowly the boiling broth. Do not stop stirring it to bind it without lumps. This can also be made using vegetable broth, soup or stew.
This dish is served with red onion in vinegar and water or with fried garlic.
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"Potaje de Berros" (Watercress Soup)
Ingredients: 1/2 Kg. of watercress, 1/2 Kg. of potatoes, 1/4 Kg. pig ribs, 1/4 Kg. of white beans, 150 gr. of yam, 2 tender corns, 1 tomatoe, 1 onion, 1 green pepper, 3 garlic cloves, 1/2 small cup of olive, saffron, salt and water.
Method:
1.Leave the white beans to soak overnight to tenderize them.
2. Place the ribs, the white beans, the corns and the yam in a pot. Add three litres of water and put it on to heat.
3. When it is half cooked, add the watercress, the potatoes, the onion, the tomato and the pepper, all previously chopped up, along with the salt, the saffron, the grinded garlic and the oil.
4. Cook it at medium heat until it is totally cooked.
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"Rancho Canario" (Canary Rancho)
Ingredients: 1/2 Kg. of chickpeas, 1/4 Kg. of beef, 1/4 Kg. of chicken, 100 gr. of thick noodles, 1/2 Kg. of potatoes, 1 bulb of garlic, 1 onion, 1 tomatoe, 2 sprigs of parsley, 1 teaspoon of paprika, 1 small cup of oil, 1 small cup of white wine, saffron, thyme, bay leaf, salt and water.
Method:
1. Leave the chickpeas to soak overnight to tenderize them.
2. On the next day, wash them and put them with the meat in a pot with two litres of hot water. Put it on to heat at least an hour without taking the lid of the pot.
3. Meanwhile, make a frying base by frying the oil, the onion, the garlic and the tomato, adding at last the paprika.
4. Once the meat and the chickpeas are cooked, add the frying base along with the diced potatoes, the salt, saffron, thyme, bay leaf and the white wine, leaving it on to heat over ten minutes.
5. And finally, when the potatoes are almost cooked, add the noodles and leave it all another five minutes.
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"Caldo de Papas y Cilantro" (Potatoes and Coriander Soup)
Ingredients: 1 Kg. of potatoes, 1 onion, 2 tomatoes, 1/2 red pepper, 1/2 green pepper, 1 egg per person, 1 sprig of coriander, salt, oil and saffron.
Method:
1. Put in a pot with water the peeled potatoes, the onion, the tomatoes and the pepper, having previously chopped all. Add too a little glass of oil, the saffron, the salt, a sprig of coriander and put it on to heat.
2. When the potatoes are cooked, but without taking the pot from the heat, crack the raw eggs into it and leave it some minutes until the eggs are cooked too.
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"Puchero" (Canary Casserole)
Ingredients: 1/2 Kg. of beef or pig, 1/2 Kg. chicken, 1/2 Kg. of chickpeas, 1/2 Kg. of potatoes, 1/2 Kg. of green beans, 1/4 Kg. marrow, 1/2 Kg. zucchini, 1/4 Kg. carrots, 1/2 Kg. yam, 1 corn, 1 piece of white cabbage, 1 bulb of garlic, 1 leek, 1 onion, 1 tomatoe, saffron, parsley, mint, oil, salt and water.
Method:
1. Leave the chickpeas to soak overnight to tenderize them.
2. In a pot make a frying base by frying the onion, the tomatoe and a little bit of parsley. Add the chickpeas and the types of meat. Cover with plenty of water and leave it on to heat during an hour with the lid on.
3. Next and without taking it out of the heat, introduce the green beans, the zucchini, the cabbage, the leek, the corn and the carrots, all chopped in big dices.
When the vegetables are almost ready add the potatoes, the yam and the marrow, also chopped in big dices, and leave it cooking.
4. Take it out of the heat when everything is ready and strain it.
With the broth you can make a soup. The vegetable can be served with some fried garlic spread on top.
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"Sopa de Pescado" (Fish Soup)
Ingredients: 1 Kg. of fish (normally pink or common dentex), 1/2 Kg. of potatoes, 1 onion, 1 tomatoe, 3 garlic cloves, cumin, salt, oil, paprika, saffron, coriander, mint and black pepper.
Method:
1. Put in a pot with water the peeled potatoes, the onion, the tomatoes and the pepper, all without chopping them yet. Add too a little bit of oil, the paprika, the saffron, the coriander, the mint, the cumin, the garlic cloves as well as the salt and put it on to heat.
2. When it starts boiling, add the fish and leave it to cook until the potatoes are ready.
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