Also known as scalded gofio, escaldón is one of the most representative dishes of traditional Canarian cuisine. Simple, nutritious, and deeply rooted in the islands culture, it is a true symbol of their identity.
Escaldón is not only tasty and comforting, but also very nutritious. Gofio is rich in fiber, minerals (such as iron and magnesium), B vitamins, and vegetable proteins. Furthermore, since it contains no added sugars or saturated fats, it’s a healthy option that forms part of a balanced diet.
Origin and history
Gofio has aboriginal Guanche origins, even predating Spanish colonization. For centuries, it was a staple food due to its easy preservation and high nutritional value. Escaldón, as a way of eating it, arose from the need to make the most of the leftover broth from stews and pottages.
In times of scarcity, it was a vital source of food. Today, although needs have changed, escaldón is still present in homes and restaurants across the Canary Islands.
Ingredients and preparation
Although there are many versions of escaldón, the most common ingredients are:
- Gofio (mainly corn, wheat or a mixture)
- Hot broth (meat, fish or vegetables)
- Salt
- Mojo (green or red)
- Raw red onion (optional, to accompany)
- Chopped peppers (optional, to accompany)
In some homes, some shredded meat or fish is also added , and even small portions of fresh white cheese.
Preparing the escaldón is very simple:
- The gofio is placed in a large bowl or cauldron.
- Add the hot broth little by little while stirring vigorously with a wooden spoon.
- Continue mixing until you get a thick, homogeneous dough.
- It is served very hot, accompanied by raw onion, red or green mojo.
The trick is to add the broth little by little and stir constantly to avoid lumps.
In some places, it’s common to serve cheese, mojo sauce, onion, and peppers separately, so diners can add whatever they like to the mix.
How do you eat it?
It’s a hearty dish. Ideal for cold, rainy days since it’s best served and eaten hot.
It is usually served as a starter, to be shared among several diners, or as an accompaniment to other dishes such as grilled meats, marinated meats, mixed meats, etc.
Where to try a good escaldón?
Although many families prepare it at home, if you visit the Canary Islands you can find escaldón de gofio in guachinches (small restaurants) and Canarian food restaurants (especially in Tenerife and La Palma), especially in the northern parts of these islands, where the climate is colder and ideal for this dish.
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