Recipe “Papa arrugadas con mojo”

Recipe “Papa arrugadas con mojo”

 The gastronomy from the Canary Islands is the backbone of the canarian identity.  Thanks to its extraordinary climate and as a result of its geographical location, the quality of its products and of its fish ensures a light and healthy diet.  Being influenced by its ascendants, the “guanches”, by South America (especially Venezuela due to its continuous immigrations) and by its African neighbours, the canarian gastronomy is an absolute delight.

The potatoes (papas):

The origin of the potatoes goes back 7000 years to the Andes in South America. They arrived in the Canary Islands in 1500 and then adapted themselves to the canarian soil, to then be acquired by the canarian farmers.

There are about 46 different types of potatoes in the Canary Islands. Tenerife owns the “papas bonitas” in a wide variety: coloured, white, black, black with egg yolk etc. (las torrent, borralla, pelucas y palmeras) The most popular in the island of La Palma is the coloured or the marciala potato.

The potatoes are an exquisiteness of the canarian gastronomy thanks to its unique taste and its alimentary properties.

Fuente: papaarrugadas.com

To prepare the perfect “papas arrugadas”:

This method of cooking potatoes is unique to the Canary Islands. A literal translation would be the “wrinkling” of potatoes. Although there are many ways of doing this, we will go through the simplest (and our favourite) procedure in greater detail: Using a big deep pan, we place the potatoes with their skin and we add lemon and salt and we cover them with water (salt water would give the best result).  For every kilogram of potatoes we add a quarter of salt; this isn’t too important as the potatoes soak up as much salt as they need.

We cover the pan and let it boil for 20-30 minutes. We then remove the water, and drain them. To finish, we put them in a pan with more salt and mix them for a few minutes.

Fuente: webtenerife.com

The “mojo”:

This is a spicy sauce, based on oil, garlic, pimento and hot red pepper. There are various types of “mojo” sauce and these can be combined as cold sauces with a myriad of dishes. Its ingredients:

2 red peppers

1 hot red pepper  

300ml extra virgin oil

5 garlic cloves

100ml of Vinegar

½ spoons of cumin

2 spoons of salt

Method of preparation:

Clean the ingredients and place in a recipient to mix. Whisk until everything is well mixed.  Finally try it to ensure its good taste.

Fuente: recetascanarias.comuv.com

As simple as this.

Here you can observe the great variety of “papas arrugadas” with green “mojo picón” sauce.

Share your cooking  experiences with us. 

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