Popular culture, identity and humour

Unpeeled potatoes cooked in salted water until wrinkled, served dry and accompanied by mojo.

Vegetable stew with watercress, courgettes, yam, beans, potatoes, corn cobs, tomato and onion.

Fish broth with potatoes, tomato, onion, garlic, herbs and a traditional serving style with gofio and green mojo.

Desalted salted fish with potatoes, sweet potato, mojo and gofio pella; documented in general, Majorero and seafood recipe books.

Calf liver marinated in a mojo of garlic, paprika, oregano, thyme, bay, vinegar and oil; fried and finished slowly in its sauce.

Kid marinated with garlic, oregano and salt, fried and then stewed with onion, bay and white wine; served with potatoes.

Cleaned limpets grilled on a hot plate and finished with a herb, garlic, oil and cumin or coriander mash, depending on the island.

A Valle de Guerra recipe with parrotfish, crabs, potatoes and mojo picon.

Small Tenerife sardines cleaned, cured in vinegar and preserved in oil.

Fuerteventura stew with salted fish or leftover sancocho fish, chickpeas, sofrito, white wine and diced fried potatoes.

Tuna cooked with oregano, vinegar and salt, finished in red mojo and served with potatoes, kneaded gofio and fresh cheese.

White-fish casserole with onion, sweet pepper, garlic, herbs, potatoes or sweet potatoes and gofio.

Grilled alfonsino fillets with garlic, coriander and oil mash, served with lemon.

Boiled burgados covered with a pickle of garlic, thyme, paprika, cumin, oil, vinegar and salt.

Gran Canaria midland stew with fennel, beans, potatoes, onion, garlic and oil.

Stew from Gran Canaria midlands and northern summit area with wild mustard greens, pumpkin, beans, pork, potatoes and spices.

Fresh tuna browned and stewed with small potatoes, garlic, parsley, pepper, paprika, walnuts and hard-boiled eggs.

A resourceful dish with chicken, pork, bacon, chickpeas, sofrito, white wine and diced fried potatoes.

Stew of cod, chickpeas and rice with garlic, parsley, bay leaf, sweet paprika and olive oil.

White grass pea stew with pork ribs, potatoes, pumpkin, cumin, coriander and Canarian safflower.

Eastern-island corn stew with ribs, garlic, onion, tomato, jable sweet potato, potatoes, courgette and olive oil.

Dessert of frangollo or crushed corn cooked with milk, water, sugar, raisins, lemon, cinnamon, aniseed and butter.

Sweet yolk cream cooked in syrup scented with lemon and cinnamon, served in cups with corn gofio.

Custard cooked with goat whey, yolks, cornflour, sugar, cinnamon, aniseed and lemon peel.

La Gomera cake made with sweet potato or potato, eggs, sugar, almonds, oil, flour, raisins, lemon and cinnamon.