In the Canary Islands we have flour producers such as Molinos Las Breñas and Careca. Discover the different varieties of flour that you can buy in CanarianMarket.
The Canarian frangollo is one of the oldest desserts of the archipelago. Its base is the slightly ground, coarse-grained and raw flour of millet (or maize), which is prepared specifically for this sweet. This is the main characteristic that distinguishes frangollo flour from gofio, since in the latter the grain undergoes a roasting process.
The other ingredients in the recipe are milk, eggs, sugar, lemon zest, cinnamon, butter, sultanas and almonds. As not much sugar is usually added, it is common to garnish the dish with a little palm honey.
Flour for arepas
Although arepas are not typical of the Canary Islands, it is true that this Venezuelan dish is deeply rooted in the culture of the islands. The reason for this is the strong Latin American influence that permeates the whole territory. In Tenerife in particular, there is a very close link with Venezuela, due to the fact that many Canary Islanders emigrated to this country in the mid-20th century.
The dough for arepas is very easy to make. Its main ingredient is pre-cooked white corn flour. Apart from this, you only need warm water and salt. Once these ingredients have been mixed and the dough has been made, they are cooked in a frying pan with a little oil, opened and filled as desired.
Buy special flour for arepas and try to make this traditional Venezuelan recipe so deeply rooted in the Canarian culture.