La Graciosa corn stew

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

La Graciosa corn stew
Download original image

Generated representative image for vegetable and corn stews.Canarias Historia / ChatGPTImagen generada para uso editorial

History and origin

RENC presents it as typical of the eastern islands, including Lanzarote, Fuerteventura and La Graciosa. The source notes that millo, an American cereal adapted to the Canaries, supports a wide range of island recipes.

Cultural context

The recorded technique is stewing: salted ribs are desalted if used, corn cobs are soaked from the previous day and cooked with vegetables until tender.

Documented ingredients

  • 800 g corn
  • 2 pork ribs
  • 4 garlic cloves
  • 1 large onion and 2 ripe tomatoes
  • 1/4 kg jable sweet potato
  • 1/2 kg potatoes
  • 1 courgette
  • Olive oil, salt and pepper

Documented preparation

  1. If the ribs are salted, desalt them from the previous day, changing the water; also soak the cleaned corn cobs.
  2. Saute garlic, onion and tomato in olive oil.
  3. Cook ribs and corn in 3 litres of water for half an hour; add sweet potato, potatoes and courgette.
  4. Season and cook until the corn and vegetables are tender.

Traceability sources