🐟 Sancocho Canario: The Salty-Sweet Star of Good Friday in Tenerife

Posted on by Ana Maria

If you’re in Tenerife during Holy Week and wondering what that deliciously salty aroma wafting through the air is—chances are, it’s Sancocho Canario. This humble yet hearty dish has been a Good Friday staple in Canarian homes for generations. Comforting, simple, and full of soul, sancocho is one of those dishes that carries history on every plate.

Let’s explore what makes it so special, why it’s served during Semana Santa, and where you can try it in Adeje (because yes, your taste buds deserve a pilgrimage too).

🧂 What Is Sancocho Canario?

At its core, Sancocho Canario is a boiled salted fish dish served with papas arrugadas (wrinkled potatoes), batata(sweet potato), and a generous splash of mojo sauce—red or green depending on the chef’s mood. On the side? A firm slice of pella de gofio, a dense, doughy mixture made by kneading toasted cornmeal with fish broth or water.

The saltiness of the fish contrasts beautifully with the sweetness of the potatoes, and the mojo gives it just the right kick of spice and acidity. It’s a full meal that doesn’t rely on fancy techniques—just good ingredients, tradition, and patience.

And while it may look simple, it’s anything but boring. Sancocho Canario is a dish built on balance: salt vs sweet, soft vs firm, comfort vs festivity.

🌍 Wait… Isn’t “Sancocho” Found Elsewhere?

Yes! And that’s where it gets fun.

The word sancocho appears in several Latin American countries, but the dish varies greatly:

  • In Colombia and Dominican Republic, sancocho is more like a hearty stew with beef or chicken, yuca, plantains, and corn on the cob.

  • In Venezuela, it’s often a rustic soup made outdoors during family gatherings or beach days.

  • In Puerto Rico, it’s comfort food par excellence.

But in the Canary Islands, sancocho is its own thing—lean, fish-based, and tied specifically to Good Friday and religious traditions. It may share a name with its Latin American cousins, but the Canarian version is as unique as the islands themselves.

🕰️ A Brief History of the Dish

Sancocho Canario dates back centuries, rooted in the everyday diet of islanders who had to preserve fish without refrigeration. Salting fish (typically cherne, a type of grouper, or corvina) made it possible to store and transport protein across the islands—and inland to places that didn’t have fresh access to the sea.

Over time, this practical necessity evolved into a cherished tradition, especially in homes that valued simplicity and strong family ties. The Catholic custom of abstaining from meat during Holy Week, especially on Good Friday, gave rise to the dish’s sacred seasonal role.

Today, preparing sancocho is about slowing down and honoring the past. It’s still commonly made in family kitchens across the islands, especially by the abuelas and tías who refuse to cook it any other way.

✝️ Why It’s Served on Good Friday

In Catholic culture, Good Friday is a day of fasting and reflection, and eating meat is traditionally avoided. Fish, being considered a “humble” food, became the go-to for this sacred day.

But in Tenerife, you don’t just eat any fish—you eat sancocho, a dish that feels like it was made exactly for this purpose. It’s filling without being indulgent, deeply flavorful without relying on meat, and—let’s be honest—it’s also delicious enough to look forward to all year long.

It’s not unusual for families to gather after mass on Good Friday, sharing sancocho, gofio, and stories from Holy Weeks past. It’s spiritual, yes—but also full of flavor and love.

🍽️ Where to Try Sancocho in Adeje

While it’s mostly made at home, some restaurants in and around Adeje do serve sancocho during Holy Week (especially on Good Friday). Keep an eye out on local menus or call ahead.

A few places where you might be lucky:

  • La MasĂ­a del Mar (La Caleta) – A seafood-focused menu with Canarian roots

  • Otelo (near Barranco del Infierno) – Known for its traditional dishes, and great views

  • El Cordero (Las Zocas) – Rustic and authentic, perfect for traditional food

Heads-up: Sancocho is seasonal, so even if it’s not on the menu, asking never hurts. Canarians appreciate curiosity about their food!

🧑‍🍳 Want to Try Making It?

Here’s a simplified home version of Sancocho Canario. It’s easier than it sounds!

Ingredients:

  • 1 kg of salted cherne or corvina (desalted for 24 hours)

  • 1 kg of potatoes (papas bonitas or waxy)

  • 500 g sweet potatoes

  • Mojo rojo or verde (store-bought or homemade)

  • Gofio for pella (toasted cornmeal)

  • Olive oil, garlic, vinegar, paprika, cumin

Instructions:

  1. Desalt the fish: Soak in water 24 hours, changing the water 3–4 times.

  2. Boil the potatoes and sweet potatoes until tender.

  3. Cook the fish in water until flaky.

  4. Prepare mojo sauce: blend garlic, oil, vinegar, paprika (red), or parsley/coriander (green).

  5. Make pella: Knead gofio with fish broth until doughy and firm.

  6. Serve it all together with love, mojo, and maybe a glass of white wine.

💬 Final Bite

Sancocho Canario is more than a dish. It’s a ritual. It’s Canarian heritage on a plate.
If you happen to be in Adeje during Semana Santa, this humble, homey dish will connect you not only with the island’s cuisine, but also its soul.

So don’t just taste it—ask about it, cook it, share it. That’s how tradition lives on.

Related Posts