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Thursday, October 28, 2021

Escaldón de gofio ("scalded gofio")

Escaldón de gofio Mojos Guachinerfe

Escaldón de gofio ("scalded gofio") is an old traditional recipe from the island of Tenerife, its main ingredient is the characteristic gofio. The escaldón de gofio or scalded gofio is obtained by boiling a meat or fish broth that is then poured over the gofio in an earthenware container (lebrillo) and kneaded. Gofio is one of the most emblematic products in the islander's diet, created from toasted and ground cereals.

This recipe is from Mojos Guachinerfe.


  • 150 g gofio (whichever you like best)
  • 800 ml fish stock
  • 2 pulled pork ribs
  • Oil
  • 2 cloves garlic
  • Chopped onion (if you like)
  • Mint
  • Cilantro Mojo
  • Mojo Rojo (mild or spicy)


  1. In a frying pan, brown the garlic cloves a little.
  2. In a cauldron put the 800ml of fish stock and add the garlic cloves. Wait until it boils.
  3. Place 100g of the gofio in a bowl. Reserve the other 50g to add as required until you obtain the desired consistency.
  4. Adding the broth little by little, mix well with a fork.
  5. Crumble one of the pork ribs and add it to the mix to add flavour and texture.
  6. Serve the escaldón with other crumbled rib, chopped onion and the mint.
  7. A little Cilantro Mojo and Red Mojo (mild or spicy, to taste) are added on top. 

Escaldón de gofio