🌾 Gofio: The Ancient Superfood That Still Powers the Canaries

What is it?

Gofio is a finely ground, toasted cereal flour — usually made from corn, wheat, or sometimes barley — that’s been fueling Canarians for centuries. It’s hearty, nutty, and endlessly versatile. Locals stir it into warm milk for breakfast, knead it with broth into a paste called gofio amasado, or even bake it into desserts like mousse and flan.

It might sound like a health trend from a hip café in Berlin, but gofio is 100% Canarian and 1000% historical.

A Bite of Ancient History

Long before the Spanish set foot on the islands, the indigenous Guanche people were grinding and toasting grains to make gofio. It was a survival food — nutritious, non-perishable, and easy to carry on long treks or sea journeys. In fact, gofio was so important that it was often buried with the dead, as both a symbol of life and sustenance in the afterlife.

Fast forward to today, and gofio is still proudly served across the islands — not just as nostalgia, but as a real part of daily life. Grandparents eat it with milk in the morning, fishermen mix it with caldo (broth), and chefs in modern restaurants whip it into gourmet reinterpretations.

So… What Does It Taste Like?

Gofio has a slightly roasted, earthy flavor — think of it as flour with a bit of soul. Some people compare it to whole wheat porridge or even nutty oat bran. It’s comforting, filling, and somehow feels like it’s giving your body a high-five.

And the best part? It’s gluten-free when made with corn, high in fiber, and totally natural. Basically: the Canarian OG of superfoods.

You’ll often find gofio served in guachinches, Tenerife’s rustic family-run eateries, where traditional dishes meet homemade wine and warm hospitality.

Would you start your morning with gofio, or does it sound too adventurous?

Let’s put it this way:
If the Guanches conquered volcanoes on this stuff, you can handle a spoonful at breakfast. 😉