Although it has a slight earthy-taste (kind of like lentils or rice), it largely takes on the flavor of whatever is in it.
Before getting to the island, I knew I wanted to try gofio. I had read about it on online blogs, and a friend who had been here last year suggested that it could make a good breakfast when I was in a hurry with work. I was led to believe that it is one of the best things I would find on the island. And I was especially exctied because it’s vegan-friendly!
Don’t get me wrong, gofio isn’t bad, per se. But it is far from the best thing about living here. It’s kind of like grits in the U.S.—they’re fine, but really only because of the other food you can put on it.
I like to eat my gofio with banana, honey, cinnamon, and (if I want an extra treat) some chocolate or nutella. When having it by itself, the basic process is to mix everything together with a bit of milk. I usually use bebida de arroz (rice milk) or bebida de avena (oat milk) because I like the flavor, but water is fine too if you’re willing to use those big plastic jugs! Just like that, it’s ready to eat!
I’ll admit, gofio doesn’t look particularly appetizing the way I make it. It can be made with slightly less liquid and formed into energy bars, like a granola bar made out of crushed up corn flakes. Or you can add more liquid and it turns soupy. I’ve tried both those textures, but I really prefer the pastiest gofio I can find. I know; it’s kind of weird!
