The Canary Islands are known for many things including wonderfully warm weather, incredible natural landscapes, an open minded attitude, and Europe’s favorite LGBT playground. But the islands are also home to some pretty tasty cuisine! Located just off the coast of Africa (630 miles from Morocco as the crow flies), the islands have many influences which make their cuisine pretty unique. The (disappeared) aboriginal inhabitants of the islands played a major role in the development of the cuisine. Other influences include Spanish, Latin American, and African cultures …not to mention geographical isolation. Canary Island mojo sauce is sort of a conglomerate of all these influences…and it’s just lovely!
Canary Island Mojo Sauce Flavors
The most notable aspect of Canarian cuisine is its simplicity and freshness. The islands produce a great variety of agricultural products but, even so, the food is rather simple. The simplicity of the food is surprising as flavor abounds and I certainly was not disappointed by my tasty exploration of the culture. One of my favorite foods from Gran Canaria is mojo which is basically a sauce made of oil, garlic, vinegar, salt, red pepper, and spices. It can be added to anything to up the flavor game and tastes great. There are two kinds of mojo: red, which is usually served with meat; and green, usually served with fish. It can also taste pretty spicy depending on your preference and is the basis for many mojo sauces from Latin America.
I highly encourage everyone to take a trip to Gran Canaria because the island is well-worth exploring. However, I know that isn’t always possible for everyone. Lucky for you, I picked up a great recipe for Canary Island mojo sauce…though this recipe makes a red mojo. Make it at home to add some Canaria zing to your food!
Canary Island Mojo Sauce | World Kitchen
- 5 cloves of garlic
- 1 tsp cumin seed, use ground cumin in a pinch
- 2-3 Thai peppers, also known as Bird's Eye Peppers
- 1 tbsp paprika
- 2-3 tbsp red wine or white wine vinegar
- 1/4 cup olive oil
- 3 tbsp breadcrumbs
- Splash of water
- If using cumin seeds, roast seed in a pan until they begin to pop releasing their flavors.
- Grind the seeds in a pestle and mortar with the dried chili peppers, salt, paprika, and garlic cloves to form a paste.
- Add the olive oil and vinegar. Mix well. Add breadcrumbs and water to get the consistency desired. The sauce should be thick but not lumpy.
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If you decide to make this recipe, I’d love to know how it turned out!
Comment below and send me a photo!
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