Gofio is part of the living history of the Canary Islands. This delicious flour is made from roasted cereals such as millet or wheat that are ground into a fine powder. Gofio is used in various ways in Canarian cuisine, either for breakfast with milk, in traditional stews (potajes) for lunch or “kneaded" with water.
Gofio has formed an essential part of the gastronomy of La Palma and the Canary Islands throughout their history, from the times of the first settlers to the current day. As a tribute to its importance, the island has a Gofio Museum in the northern municipality of Garafia.