Canarian cuisine

from Wikipedia, the free encyclopedia

The Canarian cuisine is historically from the diet of Natives from the influences of the conquerors in the 15th century, from the relations of the islands to Latin America emerged. The island situation, the world wars and the boycott of Spain by the UN led to the development of a cuisine on the Canary Islands by the middle of the 20th century that had to be as independent as possible from imports, including from mainland Spain.

Diet of the Old Canary Islands

The old Canaries lived around 500 BC. In the Canary Islands. They had hardly any contact with Africa or Europe until the end of the Middle Ages. Apparently there was also no contact between the individual islands. The indigenous people's diet consisted mainly of products from livestock, collected fruits, vegetables, roots and barley . The meat of goats, sheep and pigs was eaten fried or boiled. The milk from goats and sheep was also processed into cheese. Edible fruits were rare on the islands. Whether figs existed before the 14th century is a matter of dispute. There were apparently various legumes and some edible roots. Game that could be hunted was only available in the form of sometimes very large lizards and a few birds. Birds that existed on the islands before the conquest and that are still considered huntable game today are quail (lat. Coturnix coturnix), lovebirds (Streptopelia turtur) and rock doves (Columba livia). Since the old Canary Islands had no seaworthy ships, fishing was limited to the narrow coastal region. In the lakes created at low tide they caught fish, for example. In part because they anesthetized them with the help of the juice of milkweed plants . Shells of clams and scraps of crabs in the caves suggest that they were part of the diet. The main vegetable food was gofio . It consisted of grain, mainly barley, which was roasted in clay pots and then ground in simple hand mills. The resulting flour was mixed with goat milk, cheese and fat and kneaded into a solid mass.

Of the 219,115 goats living in the Canary Islands in 2014, 161,652 belonged to the “Majorera” breed. This is a breed whose origin can be traced back directly to the animals of the Majoreros, the old Canarians of the island of Fuerteventura .

The pig breed "Negra Canaria" comes from the time of the old Canary Islands. It was later crossed with breeds from the Spanish Peninsula and the British Isles and is now considered an indigenous species . Since the "Porcinas Negras Canarias" were or are threatened with extinction, the government agencies encourage the breeding of these animals in order to obtain a specialty of Canarian cuisine. In 2014, out of 51,652 pigs in the Canary Islands, 2,956 were of this breed.

From the food of the indigenous people, in today's Canarian cuisine you can find gofio, goat cheese (Queso de Cabra), sheep cheese (Queso de Ovejo), goat meat (Carne de Cabra) and pork (e.g. as Carne Fiesta).

Conqueror's Kitchen

In the 15th century, the Canary Islands were conquered for the Crown of Castile . A large number of the conquerors came from Andalusia or had lived for some time in Andalusia and participated in the conquest of the Kingdom of Granada . The arable land of the islands was largely given to the conquerors with the condition that it be used for agriculture. For this purpose, many farm workers from Andalusia and Extremadura were recruited, who primarily cultivated the plants they knew for self-sufficiency . The eating habits of the Canary Islands population were therefore very similar to Andalusian cuisine . Irrigation systems were put in place, which allowed agriculture to be intensified. Wheat, vegetables and wine were initially only grown for personal consumption.

Livestock

In animal husbandry , difficulties arose due to the geographic geography of most of the islands. Cattle were therefore primarily used as draft animals . Sheep flocks like those on the Spanish peninsula could not be kept in the Canary Islands. This also had consequences for the kitchen. Beef and sheep meat play only a subordinate role in Canarian cuisine. The breeding of poultry is still limited to domestic chickens.

The technique of preserving meat and fish by salting was introduced from Spain. This allowed the perishable pork to be kept longer. Salted streaky pork bacon (panceta salada) is an important part of the soups of today's Canarian cuisine.

Wild

Wild rabbits have been around in the Canary Islands since the 16th century . It is unclear whether these were deliberately abandoned or whether breeders had escaped. In addition, various animals have been introduced to the islands to this day, which are considered huntable game but are of little importance in Canarian cuisine. The rock grouse (Alectoris barbara) and the red grouse (Alectoris rufa) were naturalized on the islands after 1500. In 1971 the first mouflons (Ovis aries) were settled in part of the Teide National Park on the island of Tenerife for reasons of landscape protection . Their stock has grown to a few hundred copies today. In order to prevent an excessive spread, these animals may be hunted temporarily with a special permit. On the island of La Palma in 1972 fifteen specimens of the Great Knight (Ammotragus lervia) were settled in the Caldera de Taburiente National Park . Today there are several hundred specimens that can be hunted with a special permit.

The game of the Canarian cuisine is limited to rabbits.

fish and seafood

The fishing grounds between the Canary Islands and the African coast were considered one of the richest fishing areas by both Castilian and Portuguese fishermen of the 15th century.

Today, both local fishermen who have formed cooperatives and large Spanish fishing companies fish in these waters. This results in a large supply of fresh fish and seafood in the local market on the islands.

Salted and fresh fish are an important part of Canarian cuisine.

Bees

The first reports of systematic beekeeping in the Canary Islands date back to 1500, when there were 26 beehives on the island of Tenerife. In 2015 there were 36,860 bee colonies in the Canary Islands. Of these, 36,682 were of the native breed “Abeja negra canaria”.

Honey plays an important role in the preparation of desserts in Canarian cuisine, but it competes with local sugar and palm syrup.

Grain

The most important grain until the conquest of the islands, barley , was still grown, but the cultivation of wheat was preferred by the new settlers. Because of the few flat areas, most areas, especially on the western islands, are not particularly suitable for growing grain on a large scale. The production of the other islands was seldom enough to supply all the islands with bread grain. Oats, rye and millet were only grown in small quantities.

Wheat bread is part of every complete meal in Canarian cuisine today.

fruit

The Castilians brought various types of fruit trees to the islands. Due to the climate at the different altitudes, however, these sometimes only achieved moderate yields. Citrus fruits and figs are important for Canarian cuisine . Almonds are needed for desserts. Bananas were not grown in large quantities for export until the late 19th century.

Fruit is rarely used in desserts in Canarian cuisine, but mostly eaten raw.

vegetables

The introduction of onions and garlic in the 15th century marked the beginning of today's Canarian cuisine. Cabbage, watercress, cucumbers, legumes, yams have been adapted to the conditions of the individual islands through breeding. As a result, today internationally widespread species emerged, which also contributed to the enrichment of the Canarian cuisine.

The vegetables, introduced since the 15th century, are still important components of Canarian stews and soups.

Sugar cane

A focus of the export-oriented agricultural production after the conquest in the 16th century was on sugar production from sugar cane . A lot of sugar is used in Canarian cuisine, which is now imported as white cane sugar . As part of the self-sufficiency drive, sugar production began again on some islands at the end of the 1940s. In 2017, sugar cane was grown on 12.2 hectares in the Canary Islands. It is mainly used to make rum and sugar cane syrup (Miel de Caña).

Sugar cane rum is an ingredient in some of the typical Canarian cuisine recipes. "Ronmiel de Canarias", a mixture of Canarian rum and Canarian honey, is an alcoholic drink with a protected designation of origin.

oil

The Castilian conquerors brought with them from Andalusia the habit of using olive oil instead of the animal fats used by the old Canaries. Although 200 hectares are planted with olive trees for oil production, the islands largely depend on imports of olive oil for the great needs of the Canarian population and the gastronomy of the tourism industry.

Olive oil is found in almost all typical dishes in Canarian cuisine.

Spices

In a Canarian kitchen garden, the herbs sage (Salvia), basil (Albahaca), thyme (Tomillo), rosemary (Romero), coriander (Cilantro), parsley (Perejil), lovage (Apio de monte), oregano and lady mint ( Hierba de huerto or Hierba buena) grown.

The leaves of the Azores bay laurel , which is endemic to the Canary Islands and is under protection, are a little less aromatic and slightly more bitter than the leaves of the real laurel , but they are still used in Canarian cuisine.

Other spices common in Canarian cuisine such as saffron , cloves , cinnamon , aniseed , caraway and pepper are imported.

Wine

The first grapevines and wheat were probably brought to the island of Gran Canaria in the middle of the 14th century during the missionary efforts of the Mallorcan monks and the establishment of the Telde diocese . The priests needed bread and wine to celebrate Holy Mass . With the fall of the Diocese of Telde, viticulture on the Canary Islands probably also went under. It was not until the conquerors in the 15th century that wine was grown again. The aim was to supply mass wine and to cover personal needs. Only a small part of the production was exported. It was not until the islands of the Caribbean could produce sugar more cheaply than the Canary Islands that wine became the main export product. Malvasia was mainly grown. Due to various circumstances, wine exports fell sharply in the 18th century. During the period of economic blockades during the world wars and the period of self-sufficiency up to the 1950s, Canarian wine had sunk to a very low level, both quantitatively and qualitatively. In the 1970s, the Canary Islands began producing quality wines again. In 1985, the Denominación de Origen for quality wines from this growing area was introduced for the Tacoronte-Acentejo wine-growing region on Tenerife . Today there are five protected areas of origin on Tenerife and one on the other islands apart from Fuerteventura.

Wine is part of every lunch or evening meal in Canarian cuisine.

America's influence

Many plants from Central and South America were raised in the Canary Islands for acclimatization (aclimatación) before they were planted on the Spanish peninsula. The introduction of new plants or plant varieties is still a continuous process today, in which particularly returned emigrants from Venezuela and Cuba (called Indianos) were involved. They brought their relatives back home with seeds and knowledge of the plants from America. Regional new varieties emerged that are only distantly related to the original American plants. Today, many agricultural products that have their origins in Central and South America are grown and processed in the Canary Islands as quasi "local" products.

Potatoes

In the 16th century, various types of potato were brought from America directly to the Canary Islands and further bred here. These traditional Canarian varieties, the Papas Antiguas de Canarias , have an impact on Canarian cuisine despite their low production volume, because many recipes that are actually based on these potatoes are now cooked with modern potato varieties. In the restaurants, potatoes of the “Quinegua” variety (Canarian name for the English variety “King Edward”) are mostly used for the typical Canarian “papas arrugadas”.

Corn

Corn kernels (Canarian Millo) are used in Gofio production. Corn is the only ingredient in 55% of gofios made in the Canary Islands. Another 14% consists of a mixture of wheat and corn. Corn on the cob (Canarian Piña de Millo) belong in almost all stews and soups.

paprika

The different types of paprika from Latin America are used in Canarian cuisine . The rather large, mild sweet peppers of the “Lamuyo” type are 15–19 cm long and 9 to 11 cm in diameter, the “Pimiento Dulce Italiano” are 20 to 25 cm long and 4 to 5 cm in diameter. Both types are used in salads, stews and soups. The Pimientos de Padrón, which are unpredictable in terms of spiciness, are usually braised.

The very hot, about 5 cm long red or green peppers z. B. of the variety "Pimienta palmera" are needed fresh for Mojos and Salmorejo Canario.

tomatoes

After bananas, tomatoes are the Canary Islands' most important export product today. In the 2015–2016 marketing year (July 2015 to June 2016) 61,580,078 tons of tomatoes were exported. The varieties, which come in many sizes, shapes and colors, are usually eaten raw in salads or as a side dish, but also cooked and braised in some dishes.

Sweet potatoes

Sweet potatoes (batata) have been known in the Canary Islands since 1544. Different varieties are grown, which differ in the color of the skin and the meat. Batatas belong in many soups and stews. They are also eaten as a side dish, cooked and crushed to a pulp. Together with sugar and ground almonds and cinnamon, they form the filling of the dumplings "Truchas", which are eaten as a dessert at Christmas.

Cucurbits

The garden pumpkin has ideal growing conditions in the Canary Islands. It is the main ingredient in pumpkin soup and "Tortillas de Carnaval". It is an important ingredient in many soups and stews.

Various cucurbits coming from America were further bred in the Canary Islands. Bubangos and calabacines are now vegetables on the islands that are needed for stews and soups.

papaya

The papaya was brought to the islands from Central America. Today it is grown in different varieties. In Canarian cuisine, it is used both for hearty stews and sweet desserts.

Higo pico

In the 19th century the prickly pears Opuntia ficus-indica were grown on the Canary Islands with the aim of obtaining cochineal . Cochineal became a major export product and is still obtained in small quantities today. "Cocinilla de Canarias" is a protected designation of origin in the EU. The cactus also bears fruits called "Higo pico" (stinging fig). They are either eaten raw or made into jam.

Recent developments

Since the beginning of the 1960s there have been no restrictions on the import of food in Spain. The development of tourism, which is the most important source of income in the Canary Islands today, led to the internationalization of the Canarian gastronomy. This tendency was viewed with concern by both the Spanish and the Canarian government. A typical national cuisine, which is based on the products of the country, is propagated as a special unique selling point of the travel destination. Gastronomy is said to be another reason to visit the Canary Islands. In addition, the government wants to ensure that the income generated by tourism is not lost again as expenditure on importing food for tourists. The government agencies of the Canary Islands therefore promote the catering establishments through advertising campaigns for Canarian cuisine made from the island's products and the training of staff in this area. For typical products, an application has been made to the European Union to protect the designations of origin. Agricultural research was commissioned to examine products to determine whether they could be grown in the Canary Islands, match the style of Canarian cuisine and whether they would be in demand by both locals and tourists. The Canarian cuisine is therefore not a fixed establishment, but is subject to constant change.

Products that are new to the typical Canarian cuisine

Avocados were brought to Spain from Mexico as early as 1519. From 1953, scientists from the Jardín de aclimatación de La Orotava investigated the possibilities for introducing avocado cultivation in the Canary Islands. In 2013, 10,504 t of avocados were harvested in the Canary Islands and none were imported. The per capita consumption in the Canary Islands is three times as high as in the rest of Spain. Since the other ingredients are also grown in the Canary Islands, it is possible that guacamole will be seen as typical of Canarian cuisine in the foreseeable future.

At the beginning of the 19th century, pineapples were planted in the Canary Islands. After a research phase, commercial cultivation of various varieties began in La Frontera on El Hierro in the early 1980s . In 2013, 1,900 t of pineapples were harvested in the Canary Islands. Of which 85% on El Hierro.

Apples grow on the north sides of the islands at altitudes of around 1000 m. With the support of government agencies, the cultivation of the Kanadarenette variety was expanded in Valleseco on Gran Canaria and in El Sauzal on Tenerife from 2010 to produce cider (cider). The aim was to establish a new local product as a specialty. Success was evident when the El Sauzal cider was judged best in its category at the Salón Internacional de las Sidras de Gala in Gijón in 2014.

There is no tradition of mushroom picking or cultivation in the Canary Islands . Recently, with the support of the government agencies of the Canary Islands, mushrooms have been grown in suitable caves and former wine cellars in order to offer them in gastronomy as products of Canarian agriculture.

The cultivation and consumption of tropical fruits is increasing in the Canary Islands: dragon fruit (pitahaya), curuba , passion fruit , guava , star fruit (carambola), chayote , horn cucumber (kiwano), mango . All of these fruits are harvested in the province of Santa Cruz de Tenerife and offered at the local wholesale market. Much of the fruit is sold directly to local consumers at the farmers' markets that are held in many places on the weekends.

Individual specialties

The specialties listed below are not only eaten and drunk in the Canary Islands. But they usually have a special meaning in Canarian cuisine and are referred to as typical of the country in official publications. The names of some products are also protected as GgA or DO designations of origin .

Almogrote is a spreadable mass made from aged cheese, garlic, tomatoes and oil. It is a typical specialty of the island of La Gomera.

Barraquito is a cortado leche y leche to which brandy, a piece of lemon peel and cinnamon are added.

Bien me sabe (it tastes good to me) is a dessert made from egg yolks, ground almonds, sugar, etc. It is a typical specialty of the Canary Islands, Andalusia and Venezuela.

Bubango is a pumpkin plant that is common in the Canary Islands and is used for various typical soups and stews.

Carne cabra en salmorejo (English: goat meat in a spicy sauce) is a typical preparation method for the island of Gran Canaria. The meat is marinated overnight in a marinade made from lemon juice, garlic, hot paprika, white wine, vinegar, oil, herbs and salt.

Carne Fiesta

Carne Fiesta is a Canarian specialty that used to be mainly eaten on public holidays. The pork is marinated in a marinade of wine, wine vinegar, olive oil and hot peppers, caraway seeds, oregano, thyme and garlic for several hours before preparation .

Cebollas tradicionales de Tenerife are onion cultivations from individual regions that are widespread in the Canary Islands and give the dishes of Canarian cuisine a special taste, a certain sharpness or color. Some well-known species, Cebolla de Masca , Cebolla de Los Carrizales and Cebolla de Guayonje, are grown in very limited areas. In 2014, 3,000 tons of onions were harvested in Tenerife. The aboveground part of the onion is also used like chives .

Chicharro (German horse mackerel ) is a fish that occurs on the coasts of the northeast Atlantic from Norway to South Africa . It is fried and eaten as a traditional meal in Asturias, the Basque Country and the Canary Islands. It used to be considered poor people's food. That is why the fishermen and dock workers of the port of Santa Cruz de Tenerife were called chicharreros by the wealthy residents of the capital San Cristóbal de la Laguna , a name that is still used today for the Santacruzeros. The Diccionario de la lengua española equates the term Tienerfeño for residents of the island of Tenerife with Chicharrero .

Chorizo ​​canario is a sausage specialty of the Canary Islands, which is known with changing ingredients in different places under the respective place name. z. B. Chorizo ​​de Teror comes from the municipality of Teror on the island of Gran Canaria. Pork cheek, streaky bacon and pork shoulder, more fat than lean meat is minced by a meat grinder. It is seasoned with oregano, black and white pepper and paprika powder, and white wine, garlic and salt are added. The mass remains for a few days and is then filled into artificial casing.

Conejo en Salmorejo canario (freely translated 'rabbit in a spicy sauce') is a specialty that is not only eaten during the hunting season from the beginning of August to the end of October. In most cases, the wild rabbits are not shot, but arehunted in pack huntswith Podenco Canario dogs. How many rabbits are hunted in this way is not statistically recorded. In 2014, 41,797 rabbits were counted among breeders in the Canary Islands.

Enyesque is the Canarian term for tapa .

Frangollo canario is a dessert made from corn flour (no gofio), milk, cinnamon, lemon peel, raisins and almonds.

Gofio was the most important plant-based food in the times of the Old Canarians. Grains or legumes are roasted and then ground. The resulting flour is kneaded with broth , garlic, herbs and spices or with honey, almonds and raisins to form a dough and eaten raw.

Gomerón is a liqueur made from brandy and “Miel de Palma”.

Guarapo is the juice of the Canary Island date palm . A palm honey "Miel de Palma" is made from it on the Canary Islands, especially on La Gomera . In South America, the juice of sugar cane or a drink made from it is called guarapo .

Huevos moles are a dessert made from beaten egg yolks and sugar.

Miel de Tenerife is a protected designation of origin for honey produced on the island of Tenerife. Due to the variety of plants that bloom at different times, moving the beehives results in a large number of different flavors.

Miel de palma is a syrup made from the juice of the Canary Islands palm . It is used in Canarian cuisine especially to sweeten desserts. Miel de Palma may not be sold under this name within the European Community, as “Miel” (honey) can only be used to describe the product of bees. The permitted name is "Sirope de palma".

Mojo is a sauce that is based on oil and vinegar and garlic. Hot spices and herbs are added to this mixture. There are different types. The naming depends on the predominant ingredients or on the color.

  • Parsley and coriander give the mojo verde the green color.
  • Mojo rojo , usually mojo picante (hot sauce), contains paprika ( Spanish pepper ) and occasionally dried tomatoes.
  • Mojo palmero is the milder variant of mojo rojo. For them "Pimienta" of the island of La Palma is used.
  • Mojo Hervido is made from oil, vinegar, garlic, soaked bread or breadcrumbs and herbs. The ingredients are mixed and briefly boiled. Many Canarians have their own recipe with special ingredients. Occasionally, Almogrote is also counted among the Mojos

Morcilla is a sausage made from pork blood, lard, onions, breadcrumbs, almonds and raisins. Sugar, nutmeg, oregano, mint, paprika and salt are added as spices.

Papas Antiguas de Canarias

Papas Antiguas de Canarias are the "tubers of the potato varieties that are known in the Canary Islands as 'old' varieties and are also known as regional, traditional, colorful and / or local potatoes".

Papas arrugadas (wrinkled potatoes) are unpeeled potatoes that are boiled in salted water (100 g salt to 400 ml water). When the potatoes are done, the water is drained off. The potatoes are sprinkled with a little salt again and the pot is put back on the stove for about five minutes and occasionally moved or swirled a little so that the potatoes don't burn. Traditionally "colored" potatoes (Papas Antiguas) are used. With these potatoes, papas arrugadas are not considered a side dish, but together with mojo as a separate meal.

Platanos de Canarias are "Bananas of the Cavendish variety, Musa acuminata Colla (AAA), which are grown, opened and packaged in the Canary Islands for fresh consumption." Canarian bananas played a major role, especially at the beginning of the 20th century as an export product. In Canarian cuisine, the processing of bananas is limited to desserts with a few exceptions (e.g. Arroz a la cubana). However, the Association of Organizations of Canarian Banana Producers (La Asociación de Organizaciones de Productores de Plátanos de Canarias (ASPROCAN)) is trying to promote the use of bananas in other courts with advertising.

Ingredients of a Puchero canario

Puchero canario is a dish that represents a cross-section of the vegetables grown in the Canary Islands. Garlic, pepperoni, corn on the cob, chickpeas, onion, tomato, pumpkin, potatoes, sweet potato, carrot, pork, beef and chicken, beans, bubango, calabacín, cabbage, salt and paprika, oil and pepper are cooked into a stew.

Potaje de berros is a soup that got its name from watercress as an important ingredient. The soup also contains pumpkin, potatoes, beans, onions, garlic and cured pork.

Quesos de Canarias (cheese) was already made by the indigenous people of the Canary Islands and eaten kneaded with Gofio. Today there is a large selection of different types of cheese. The Canarias Autonomous Community ranks first in Spain for the production and consumption of goat cheese. Majorero goat cheese , made on the island of Fuerteventura, was the first goat cheese to receive a protected designation of origin . Today other types of cheese have this protection. In Canarian cuisine, cheese is eaten without further processing, but also baked with mojo or processed in other dishes.

Ron miel is an alcoholic drink made from rum and bee honey. Ron miel is often served with a cinnamon stick and a piece of lemon peel. Ron miel de Canarias is a protected geographical indication for spirits.

According to the dictionary of the Spanish language, ropa vieja (dt. Old laundry) is a dish made of meat and other leftovers in the pot. On the tourism page of the island government of Gran Canaria (Cabildo) it is suggested to use chickpeas, beef, chicken, potatoes, garlic, paprika, tomatoes and spices for the recipe, which is described as typical Canarian.

Salmorejo canario is a sauce made from garlic, pepper, small hot peppers, oil and vinegar. The paste, created by rubbing the ingredients in a mortar, is applied to raw meat for marinating or added to the frying liquid.

Salmorejo canario is not, like the salmorejo on the peninsula, a variant of the Andalusian gazpacho, a soup made from tomatoes, bread, oil, garlic and various vegetables.

Sancocho canario is a dish made from potatoes, sweet potatoes and fish, with which a “mojo” is usually eaten.

Trucha is a sweet dumpling filled with ground almonds, braised sweet potatoes or pumpkin.

Turron is a sweet made from a mass of gofio, almonds and honey.

literature

  • Antonio M. Macías Hemández et al .: Historia de Canarias . Ed .: Antonio de Béthencourt Massieu. Cabildo Insular de Gran Canaria, Las Palmas de Gran Canaria 1995, ISBN 84-8103-056-2 , p. 630 (Spanish).

Web links

Commons : Productos del mercado de Nuestra Señora de Africa  - Collection of images, videos and audio files
  • Gran Canaria Tourism Patronage: Gastronomy of Gran Canaria. The official Gran Canaria tourist website. Cabildo de Gran Canaria, accessed February 25, 2016 .

Individual evidence

  1. ^ Ricardo A. Guerra Palmero: El racionamiento en Canarias durante el periódo del mando económico del archipiélago (1941-1946) . In: Revista de historia canaria . No. 185 , 2003, ISSN  0213-9472 , p. 211–236 (Spanish, online [PDF; accessed October 9, 2016]). }
  2. ^ Antonio M. Macías Hernández: La “Economía” de los primeros isleños . In: Antonio de Béthencourt Massieu (ed.): Historia de Canarias . Cabildo Insular de Gran Canaria, Las Palmas de Gran Canaria 1995, ISBN 84-8103-056-2 , p. 55 (Spanish).
  3. ↑ Luis Diego Cuscoy: Los Guanches: vida y cultura del primitivo habitante de Tenerife . Ed .: Museo Arqueológico (=  Publicaciones del Museo Arqueológico . Volume 7 ). Museo Arqueológico, Santa Cruz de Tenerife 1968, p. 49 (Spanish, online [accessed March 15, 2018]).
  4. ^ Manual del Cazador . 2nd, revised edition. Federación Canaria de Caza, 2008, III: Las Especies Cinegéticas (Spanish, online [PDF; 3.7 MB ]).
  5. ^ Antonio M. Macías Hernández: La “Economía” de los primeros isleños . In: Antonio de Béthencourt Massieu (ed.): Historia de Canarias . Cabildo Insular de Gran Canaria, Las Palmas de Gran Canaria 1995, ISBN 84-8103-056-2 , p. 59 (Spanish). Macías Hernández 1995 01
  6. ↑ Consejería de Agricultura, Ganadería, Pesca y Aguas: Censo de especie Caprina. (No longer available online.) Gobierno de Canarias, 2015, archived from the original on October 10, 2016 ; Retrieved September 25, 2016 (Spanish). Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.gobcan.es
  7. ↑ Raza Porcina NEGRA CANARIA. Ministerio de Agricultura, Alimentación y Medio Ambiente, accessed on February 25, 2016 (Spanish).
  8. ↑ Consejería de Agricultura, Ganadería, Pesca y Aguas: Censo de especie Porcina. (No longer available online.) Gobierno de Canarias, 2015, archived from the original on October 10, 2016 ; Retrieved September 25, 2016 (Spanish). Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.gobcan.es
  9. ↑ Casa de la miel: Historia Casa de la miel. Cabildo de Tenerife, accessed February 25, 2016 (Spanish).
  10. ↑ Consejería de Agricultura, Ganadería, Pesca y Aguas: (Statistical figures of the livestock living on the islands). (No longer available online.) Gobierno de Canarias, 2015, archived from the original on October 10, 2016 ; Retrieved September 25, 2016 (Spanish). Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.gobcan.es
  11. ↑ Eduardo A. Chinea Correa: Leguminosas arbustivas endémicas de Canarias, interés como recurso forrajero y para la conservación del suelo. Universidad de La Laguna, p. 198 , accessed February 25, 2016 (Spanish).
  12. ^ Estadística de Exportación de Productos Agrarios / Series mensuales. Islas de Canarias. 2004-2019. In: gobiernodecanarias.org. Retrieved September 15, 2019 (Spanish, see link 2: Productos hortofrutícolas según productos por provincias ).
  13. ↑ a b Regulation (EC) No. 110/2008 , accessed on April 13, 2018
  14. ↑ Instituto Canario de Estadística (ISTAC): Estadística de Exportación de Productos Agrarios. (No longer available online.) Gobierno of the Canarias, archived from the original on September 18, 2016 ; Retrieved September 25, 2016 (Spanish). Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.gobiernodecanarias.org
  15. ↑ Consejería de Política Territorial: ORDEN de 20 de febrero de 1991, sobre protección de especies de la flora vascular silvestre de la Comunidad Autónoma de Canarias. In: Boletín Oficial de Canarias . March 18, 1991, p. 1324-1334 (Spanish, online [accessed October 1, 2016]).
  16. ^ Salvador González Escovar: Laurel. In: Medioambiente en Canarias. Wordpress.com, January 26, 2012, accessed September 25, 2016 (Spanish).
  17. ^ Antonio M. Macías Hernandez: Colonización y viticultura. El caso de las Canarias, 1350-1550 . In: DOURO - Estudos & Documentos . No. 13 , 2002, ISSN  0873-3899 , p. 285–296 (Spanish, online [PDF; 3.7 MB ; accessed on April 13, 2018]).
  18. ↑ Commission of the European Community: List of quality wines from certain growing areas . In: Official Journal of the European Union . August 8, 2009, ISSN  1977-088X , p. C187 / 1 – C187 / 66 ( online [accessed February 27, 2019]).
  19. ↑ María Cristina Albelo Martín: Canarias y los indianos repatriados durante la primera mitad del siglo XIX . In: Francisco Morales Padrón (ed.): IV Coloquio de historia canario-americana . tape 2 , 1982, ISBN 84-85628-32-2 , pp. 513-538 (Spanish, online [accessed October 7, 2016]).
  20. ↑ quinegua. In: Diccionario básico de canarismos. Retrieved August 16, 2016 (Spanish).
  21. ↑ Instituto Canario de Calidad Agroalimentaria (ed.): Estudio sobre la producción del sector del gofio en Canarias . Gobierno de Canarias, Santa Cruz de Tenerife, Las Palmas de Gran Canaria 2013, p. 13 (Spanish, online [accessed September 14, 2016]).
  22. ↑ trucha. In: Diccionario básico de canarismos. Retrieved August 16, 2016 (Spanish).
  23. ↑ European Commission: Implementing Regulation (EU) 2016/197 . In: Official Journal of the European Union . February 3, 2016, ISSN  1977-088X ( online [accessed September 19, 2016]).
  24. ↑ Consejería de Agricultura, Ganadería, Pesca y Aguas: Narvay Quintero refrenda en 'Culinaria' la apuesta del Gobierno para que el producto local sea un atractivo turístico más. Gobierno der Canarias, September 21, 2016, accessed February 25, 2016 (Spanish).
  25. ↑ Laura Rodrígez Sosa, José Juan Cáceres Hernández: Rentabilidad del cultivo de aguacate en Canarias . Ed .: Servicio Técnico de Agricultura y Desarrollo Rural. Cabildo de Tenerife, Santa Cruz de Tenerife 2014, ISBN 978-84-15012-03-0 , p. 69 (Spanish, online [accessed October 8, 2016]).
  26. ↑ Gran Valle. Cámara oficial de comercio, industria y navegación de Gran Canaria, accessed on February 25, 2016 (Spanish).
  27. ↑ Una bodega de El Sauzal produce the primera sidra isleña . In: El Dia Santa Cruz de Tenerife . April 20, 2010 (Spanish, online [accessed October 7, 2016]).
  28. ↑ Enrique Hernández: Una sidra Tinerfeña se impone en el SIGSA 2014, en Gijón. La región internacional, October 22, 2014, accessed February 25, 2016 (Spanish).
  29. ↑ Precios de hoy (Today's prices). (No longer available online.) Mercatenerife SA, archived from the original on October 10, 2016 ; Retrieved September 25, 2016 (Spanish). Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / mercatenerife.com
  30. ↑ Excmo. Ayuntamiento de La Laguna (ed.): Venta directa de productos agrícolas y ganaderos de La Laguna . San Cristóbal de La Laguna (Spanish, online [accessed October 8, 2016]).
  31. ↑ almogrote. In: Diccionario básico de canarismos. Retrieved August 16, 2016 (Spanish).
  32. ↑ barraquito. In: Diccionario básico de canarismos. Retrieved August 16, 2016 (Spanish).
  33. ^ Frank Massholder: Barraquito. In: Lebensmittellexikon.de. Retrieved August 16, 2016 .
  34. ↑ bienmesabe. In: Diccionario de la lengua española. Real Academia Española, accessed September 17, 2016 (Spanish).
  35. ↑ Desirée Afonso Morales et al .: Variedades Agrícolas Tradicionales de Tenerife y La Palma . Ed .: Esther Morero Bello. Asaga canarias - Agricomac, 2012, p. 71 (Spanish, online [accessed September 28, 2016]).
  36. ^ Eleuterio Jesús Santana Déniz: Carne de cabra en salmorejo . In: La Provincia Diario de Las Palmas . January 23, 2014 (Spanish, online [accessed September 17, 2016]).
  37. ↑ Carne fiesta. Consejeria de educación y universidades, June 30, 2015, accessed February 25, 2016 (Spanish).
  38. ↑ Las cebollas tradicionales se unen a la marca de garantía Tenerife Rural . In: Europa Press . June 2, 2015 (Spanish, online [accessed September 20, 2016]).
  39. ↑ chicharrero. In: Diccionario de la lengua española. Real Academia Española, accessed September 17, 2016 (Spanish).
  40. ↑ Chorizo ​​de Teror, el embutido blando de sabor intenso. In: nortedegrancanaria.es. December 21, 2010, archived from the original on January 6, 2011 ; Retrieved April 24, 2019 (Spanish).
  41. ↑ Consejería de Política Territorial, Sostenibilidad y Seguridad: ORDER… por la que se establecen las épocas hábiles de caza… así como las condiciones y limitaciones para su ejercicio . In: Boletín Oficial de Canarias . June 30, 2016, p. 15386 (Spanish, online [accessed September 17, 2016]).
  42. ↑ Consejería de Agricultura, Ganadería, Pesca y Aguas: Statistical numbers of the livestock living on the islands. (No longer available online.) Gobierno de Canarias, 2015, archived from the original on October 10, 2016 ; Retrieved September 25, 2016 (Spanish). Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.gobcan.es
  43. ↑ enyesque. Academia Canaria de La Lengua, accessed September 20, 2016 (Spanish).
  44. ↑ frangollo. Academia Canaria de La Lengua, accessed September 20, 2016 (Spanish).
  45. ↑ Gomerón. Academia Canaria de La Lengua, accessed September 20, 2016 (Spanish).
  46. ↑ guarapo. In: Diccionario de la lengua española. Retrieved August 16, 2016 (Spanish).
  47. ^ Huevos moles. In: Diccionario de la lengua española. Retrieved August 16, 2016 (Spanish).
  48. ↑ European Commission: Publication of an application for registration no. 1151/2012 . In: Official Journal of the European Union . August 14, 2013, ISSN  1977-088X ( online [accessed September 16, 2016]).
  49. ↑ guarapo. In: Diccionario básico de canarismos. Retrieved August 16, 2016 (Spanish).
  50. ↑ En defensa de la denominación "miel de palma" En defensa de la denominación "miel de palma". Academia Canaria de La Lengua, March 22, 2014, accessed February 25, 2016 (Spanish).
  51. ^ Mojo. In: Diccionario de la lengua española. Retrieved August 16, 2016 (Spanish).
  52. ↑ European Commission: Publication of a registration application no. 510/2006 . In: Official Journal of the European Union . February 4, 2012, ISSN  1977-088X, ( online [accessed September 19, 2016]).
  53. ↑ European Commission: Publication of a registration application no. 510/2006 . In: Official Journal of the European Union . December 1, 2012, ISSN  1977-088X ( online [accessed September 19, 2016]).
  54. ↑ Platano de Canarias. (No longer available online.) ASPROCAN, archived from the original on March 14, 2016 ; Retrieved February 25, 2016 (Spanish). Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / platanodecanarias.net
  55. ↑ puchero. Academia Canaria de La Lengua, accessed September 20, 2016 (Spanish).
  56. ↑ Instituto Canario de Calidad Agroalimentaria (ed.): Guía de quesos de Canarias . Gobierno de Canarias, Santa Cruz de Tenerife, Las Palmas de Gran Canaria 2012, p. 132 (Spanish, online [accessed September 20, 2016]).
  57. ↑ European Commission: Publication of a registration application no. 510/2006 . In: Official Journal of the European Union . December 23, 2009, ISSN  1977-088X ( online [accessed September 19, 2016]).
  58. ↑ Ronmiel. Academia Canaria de La Lengua, accessed September 20, 2016 (Spanish).
  59. ↑ Ropa Vieja. In: Diccionario de la lengua española. Real Academia Española, accessed September 17, 2016 (Spanish).
  60. ↑ Ropa Vieja. Recetas típicas de la Gastronomía Canaria - Gran Canaria. Patronato de Turismo de Gran Canaria, accessed February 25, 2016 (Spanish).
  61. ↑ salmorejo. In: Diccionario de la lengua española. Retrieved August 16, 2016 (Spanish).
  62. ↑ sancocho. Academia Canaria de La Lengua, accessed September 20, 2016 (Spanish).
  63. ↑ trucha. Academia Canaria de La Lengua, accessed September 20, 2016 (Spanish).
  64. ↑ turron. Academia Canaria de La Lengua, accessed September 20, 2016 (Spanish).