We're in Tenerife for a hiking vacation, and I chanced upon this bag of roasted corn and wheat flour in the supermarket.
There are also versions with only corn, or a combination of corn and other grains, but I bought the 50/50 corn/white.
The flour is brown in colour and smells very much like toasted cereal. I've read that Canarians mix it with broth and serve it with fish and other savoury food. On the package itself, there are directions to make a drink from it simply by mixing it with hot water.
I made a poolish from this, and also a separate poolish with white flour. There isn't an oven here, so I decided to make muffins on the stovetop for our breakfasts and lunches.
The white poolish:
The gofio poolish:
I made the muffin dough with both poolishes, salt, and more white flour and gofio. These were all risen by a tiny amount of fresh yeast. I left the dough to rise on the counter for 2 hours, then cold fermented for 18 hours.
The next day, I shaped the dough into balls, let rise till doubled, and cooked them on the pan over low heat, 4 mins on each side.
The gofio lends the muffins a great edge - a lot of flavour, depth, and a beautiful crust. So good. Each day I leave behind a small amount of poolish to feed again for next day's batch of muffins.
We are leaving soon, but I really love Tenerife. What an amazing landscape!
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Brilliant, Lin!!! Both the muffins and the pics of the terrain.
I'd never heard of gofio, but now I definitely want to see if there are any recipes that call for roasted rye flour.😆
This website -- https://islandmomma.wordpress.com/2014/05/26/gofio-a-tale-of-food-and-history-for-the-day-of-the-canaries/ -- says that there's a gofio museum in Tenerife.
Enjoy your hiking!!!!!
Rob
Fantastic looking muffins, Lin! And away from home, too. It makes me wish I was in Hawaii again (I lived there for a year long ago).
TomP