Sweets & Baking
Gofio escaldado
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Gofio – flour made from roasted grains – is a cornerstone of Canarian food culture. For Gofio escaldado, it is mixed with hot broth to form a strong, soft mass.
Timing
- Preparation: 10 min.
- Cooking/Baking: 10 mins.
- Rest time: 5 min.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 260 kcal
- Protein
- ≈ 6.3 g
- Carbohydrates
- ≈ 35.6 g
- Fat
- ≈ 8.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 220 g Canarian gofio made from roasted corn or wheat · ≈ 220 g · Assumed quantity / reference product
Mais Mehl (C443000) - 550 ml strong fish stock · ≈ 550 g · Assumed quantity / reference product
Fischbrühe (X4A1000) - 1 small red onion · ≈ 70 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 2 tbsp olive oil · ≈ 27.3 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- 1 tbsp chopped coriander, optional · Optional ingredient or inedible equipment
- ¼ tsp cumin · Salt or small seasoning amount; no salt/micronutrient calculation
- Salt as needed · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 220 g Canarian gofio made from roasted corn or wheat
- 550 ml strong fish stock
- 1 small red onion
- 2 tbsp olive oil
- 1 tbsp chopped coriander, optional
- ¼ tsp cumin
- Salt as needed
Instructions
- Bring the fish stock to the boil in a pot and season with cumin. Peel the onion and cut it into very thin half rings.
- Place gofio in a wide bowl. Gradually add about two thirds of the hot stock while stirring vigorously.
- Continue to incorporate hot stock until a soft, malleable mass is created; the exact amount depends on the gofio.
- Refine with olive oil, salt as needed and garnish with onion slices and optional coriander.
- Let it rest for 5 minutes and serve warm as a side dish to fish or stew.
Tips
- Gofio clumps less if the broth is incorporated slowly and stirring constantly.
- Don't just replace gofio with raw corn flour: the roasted grain gives the dish flavor and is already processed accordingly. Use imported goods.
