Food
The cuisine is fairly basic due to the customs and climate conditions. They share this simplicity with the other Canary islands, and similarly to them, they use a large quantity of fish. They also use whatever they can grow in the near-barren land. This includes papas arrugadas, a dish of wrinkled potatoes usually served with mojo, which is a hot pepper sauce or with puchero canario, a meat stew.
Seafood is prepared in many ways traditionally, such as pejines (salted fish), jareas, or sancocho (a type of stew) made from fish, generally the grouper, corvina or sama, boiled after salting, and served with mojo, potatoes, or gofio (a type of grain). People are also very keen on the mussels and limpets collected on the island's coasts.
They also use meat such as beef and pork to make different dishes or simply to for braising, but their main meat is goat, both from the kids and from the older animals. They eat the goat roasted or stewed. Goats are not only useful for their meat - the Fuerteventurans also use the milk to make the cheese majorero, which has won many prizes. The majorero is mostly made of goats milk, and occasionally it is up to 15% ewes milk. It is cured in pimento oil or gofio meal. Majorero and palmero cheese are the only two Canarian cheeses with protected denomination of origin.
Read more about this topic: Fuerteventura
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