Side Dish

Gofio Escalado

Name: Gofio Escalado
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 250 g gofio; 700 ml chicken broth; 2 clove garlic minced; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper

Experience the rustic charm of the Canary Islands with Gofio Escalado, a comforting dish featuring toasted cornmeal (gofio) expertly blended with savory chicken broth. This traditional side boasts a unique, thick, and dough-like consistency, absorbing rich flavors for a truly satisfying and authentic culinary journey.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy

Mise en place

Ingredients

250 ggofio
700 mlchicken broth
2 clovegarlic, minced
2 tbspolive oil
1 tspsalt
0.5 tspblack pepper

Equipment

Saucepan · Whisk · Cutting board · Chef's knife · Measuring cups · Measuring spoons

The method

Step by step

1
Mince the garlic cloves finely.
About 2 min
Cook’s note: For an even finer mince, use a garlic press. This ensures the garlic flavor is well distributed throughout the broth.
2
Heat the olive oil in a medium-sized saucepan over medium heat until shimmering.
About 1 min
Cook’s note: Using good quality olive oil will enhance the overall flavor of the dish. Don't let the oil smoke, as this can impart a bitter taste.
3
Add the minced garlic to the hot olive oil and sauté for approximately 1 minute, stirring constantly, until it becomes fragrant and lightly golden, being careful not to burn it.
About 1 min
Cook’s note: Burnt garlic can taste acrid. Keep a close eye on it and remove from heat briefly if it starts to brown too quickly.
4
Pour in the chicken broth, then add the salt and black pepper to the saucepan.
Cook’s note: Taste the broth before adding salt, especially if using store-bought broth, as sodium levels can vary. Adjust seasoning as needed.
5
Increase the heat to high and bring the broth mixture to a rolling boil.
About 5 min
Cook’s note: A rolling boil indicates sufficient heat to properly cook the gofio and prevent a pasty texture.
6
Once boiling, reduce the heat to the lowest setting to maintain a gentle simmer.
Cook’s note: Reducing the heat prevents the gofio from cooking too quickly on the outside while remaining raw in the center.
7
Gradually sprinkle the gofio into the simmering broth, a little at a time, while continuously whisking vigorously to prevent any lumps from forming.
About 5 min
Cook’s note: This slow addition and constant whisking are crucial for achieving a smooth, uniform consistency. If lumps do appear, press them against the side of the pot with your whisk or a spoon to break them up.
8
Continue to cook the mixture, stirring constantly with the whisk or a wooden spoon, for another 2-3 minutes until the gofio is fully incorporated, the mixture thickens significantly, and it forms a consistent, dough-like texture.
About 3 min
Cook’s note: The gofio will absorb the liquid and become very thick. Ensure you stir continuously to prevent it from sticking to the bottom of the pan.
9
Remove the saucepan from the heat.
Cook’s note: The gofio will continue to thicken slightly as it cools. Serve immediately for the best texture.
10
Serve the Gofio Escalado immediately as a hearty side dish.
Cook’s note: Traditionally, Gofio Escalado is served with fresh onions, mojo sauce, or alongside stews and roasted meats.

Keep it good

Cook’s note:

Gofio Escalado is a versatile side that pairs wonderfully with a variety of main courses, particularly grilled fish or roasted chicken. For an authentic Canarian experience, serve it with a dollop of green mojo sauce. You can also experiment with vegetable broth for a vegetarian version, or add a pinch of paprika for a smoky depth.

Storage

Store leftover Gofio Escalado in an airtight container in the refrigerator.

Reheating

Reheat gently in a saucepan over low heat, adding a splash of water or broth to loosen the consistency, stirring frequently until warmed through. Alternatively, microwave in short bursts, stirring between each, until hot.