For 4 servings
1 kg small firm boiling potatoes, (best variety "papas bonitas")
½ kg coarse sea salt
For the wrinkled potatoes, wash the potatoes well and cook them with peel in sufficient salted water for approx. ½ hour until most of the water has evaporated and the potatoes are cooked. Drain the rest of the water, sprinkle the potatoes with salt and toss again at low heat until the skins are wrinkly. Consume unpeeled.
Match red and green mojo as well as meat and fish dishes.
1 kg potatoes
up to 1 kg Gofio
250 g hard goat's or sheep's cheese (or Parmesan cheese)
For the mojo:
2-3 dried green pepper
some coarse sea salt
3-5 cloves of garlic
1/8 l oil
1 shot of wine vinegar
First prepare the mojo. Remove the seeds from the peppers, cut into small pieces and puree in a blender. Peel the garlic and crush with a little salt. Puree thoroughly with the caraway, sea salt and pureed peppers in a blender. Add the oil and the vinegar.
Peel the potatoes and boil them in salted water, then puree them or crush them with a potato masher. Pour the relatively liquid mojo over the mashed potato. Peel, chop and add the onion.
Then knead in as much gofio as necessary until the mixture is relatively firm and dry. Finally, add the grated cheese. If the Gofio Escacho is to be used as a side dish at the table, form it into a large roll, cut 2-3 slices per portion and serve on a plate with mojo, meat or fish. The Gofio can also be taken with you as nutritious and easily transportable food, formed into handy beads - just like in the days of the Old Canarians.
The Palmeros prepare their mojo for home use in slightly larger amounts. mojo can last for several weeks. The longer it should last, the less oil should be added in proportion to the vinegar. Red and green mojo you can buy on La Palma in many variations in the glass or as a powder to mix with water and vinegar.
Green mojo is mild, very garlicky and tastes good with all fish dishes and especially with wrinkled potatoes (papas arrugadas).
For 2-3 meals à 4 persons
2 mild peppers green
8 garlic cloves
2 tbsp vinegar
1 tsp salt
some freshly ground pepper
4 tablespoons olive oil
some fresh or dried coriander or coarse-leaved parsley
Chop the peppers into small pieces, press the garlic and thoroughly puree both with vinegar, salt, pepper, oil, and coriander or parsley using a blender. The mojo becomes creamier if you add some soft avocado meat and puree again. Allow to draw a little, quietly also overnight. Serve in a bowl. Mojo verde is suitable as a side dish directly on the plate or as a dip in which the wrinkled potatoes are dipped.
something soft white bread
1 tbsp white wine vinegar
6 cloves of garlic
½ TL of ground cumin (cumin)
½ TL coarse sea salt
½ TL ground dry hot peppers or chili peppers
1 cup olive oil
Soak the white bread briefly in some vinegar. Mash the garlic, caraway seeds and salt in a mortar, add the ground pepperoni, white bread, oil, and vinegar to the blender and puree thoroughly. If you want the mojo to become more liquid, add a little water. If you want it to gain firmness, add white bread or ground almonds and puree everything. For less or more spiciness, the amount of pepperoni can be varied.
We also reveal a recipe for mild mojo with mint, which you rarely get in restaurants.
Mild Mojo with Mint
We'll also tell you a recipe for mild mojo with mint, which you rarely get in a restaurant. Mint mojo is a Palmeric invention and is served with fish and potatoes.
1 hot green pepper
1 cup olive oil
1 cup vinegar
3 tbsp water
5 stems flat-leaved parsley, finely chopped
5 leaves fresh mint, finely chopped
1 tablespoon peppermint processes
50 g brown sugar
Remove the pepper from the bunch, chop finely and blend thoroughly with all other ingredients in a mixer. For a more creamy consistency, add some white bread, avocado cream, sour cream or fine couscous. Then let it steep.
Principle Recipe for 4 Servings
4 egg yolks
8 tablespoons honey or 250 g sugar, dissolved in water
250 g ground almonds
Gofio to taste
Separate the egg yolk from the egg white and whisk the 4 egg yolks. For the variant with sugar syrup, first, dissolve the sugar in a little lukewarm water and boil briefly to a syrup. Slowly heat the honey or sugar syrup in a small pot, do not boil! Gradually add the almonds while stirring, then stir in the egg yolk mixture. Add some gofio for an authentic note. Mix well at low heat, then let cool in a bowl.
Every palmeric housewife keeps her own recipe for Bienmesabe. Small variations are therefore always permitted.