Canarian frangollo

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

Canarian frangollo
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History and origin

RENC documents frangollo as a Canarian dessert and records that in Las Palmas de Gran Canaria it was eaten on Saint Joseph day; it also notes that it is now made to commemorate Canary Islands Day.

Cultural context

The same source places it within the dessert repertoire and describes variants such as Santa Lucia de Tirajana frangollo, Teide frangollo and Yarita frangollo.

Documented ingredients

  • 300 g crushed corn or frangollo
  • 1 litre water and 3 litres milk
  • 200 g sugar
  • 100 g raisins
  • 1 lemon peel and 1/2 cinnamon stick
  • 1 tablespoon aniseed
  • 1 1/2 tablespoons butter and a pinch of salt

Documented preparation

  1. Rinse the crushed corn or frangollo gently to remove husks.
  2. Cook it with the litre of water and a pinch of salt, stirring with a wooden spoon.
  3. Gradually add milk with lemon peel and cinnamon; add sugar, aniseed, raisins and butter.
  4. Remove at the first boil, pour into a deep dish and cool; serve with cold milk, honey or sugar.

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