Share this

Submit to DeliciousSubmit to DiggSubmit to FacebookSubmit to Google PlusSubmit to StumbleuponSubmit to TechnoratiSubmit to TwitterSubmit to LinkedIn

Mojo is the big star of Canary Islands cuisine and the dish that visitors always rave about. But where is it from originally? Our research shows that mojo is a tasty sauce with a fascinating history that spans three continents and thousands of years. 

Canarian mojo sauce tastes great and is made with fresh, healthy ingredients. Here're seven reasons why you should eat as much mojo sauce as possible in the Canary Islands.

Mojo is the quintessential Canaria sauce. The red form, served with little wrinkled potatoes is the most famous kind, but the herby green variety is just as good. It's intense colour and flavour come from fresh coriander (cilantro).

Green mojo is traditionally served drizzled over big pieces of boiled potatoes, on fried fish or on slices of octopus. On Gran Canaria you rarely get it with wrinkly potatoes (papas arrugadas) but it is served this way on other islands.

Mojo verde is very similar to Portuguese salsa verde but uses coriander instead of parsley. It may be yet another reminder that many of the earliest settlers in the Canary Islands came from the Portuguese island of Madeira, just to the north of the Canaries.

To make enough mojo for a decent dipping session you need:

A good bunch of fresh coriander
Six fat cloves of garlic
Half a teaspoon on cumin seeds
A big pinch of salt
One fresh green chilli pepper
Olive oil
Cider or wine vinegar (not malt vinegar: too strong)
A hand full of breadcrumbs to thicken

Grind up the coriander leaves and the tops of the stalks with the garlic, salt, chilli and cumin. You can use a blender but a pestle and mortar does a better job. You want to end up with a smooth paste with no oil floating on top. 

Add about 200 ml of olive oil and 50 ml of vinegar and mix well until you get a thick, sticky sauce. If the mixture is too thin add some breadcrumbs. If it is too thick dilute it with a bit of white wine. 

Serve mojo verde straight away as a dipping sauce with crusty bread, or with almost any other Canarian dish. It goes particularly well with fried fish. You can store it in the fridge for a couple of days but it loses its flavour quickly.

Some people add a handful of green peppers (capsicum) and a teaspoon of dried oregano leaves. Other substitute half the coriander for parsley. These extras are not traditional but do create a green mojo sauce with more depth of flavour. 

Mojo sauce is the Canary Islands' most famous condiment and one half of "papas arrugadas con mojo", our most popular dish. It is tasty, garlicky and spicy, but not actually that fiery unless you get Mojo Picon; the chilied up version. 

Mojo sauce is either red or green (mojo rojo and mojo verde) depending on whether it is flavoured with paprika or fresh coriander. Both types also contain oil, vinegar, cumin, garlic and chili. The red form is served with small, salted potatoes while the green form is traditionally served with fish.

The name mojo probably comes from the Portuguese word molho, which means sauce: A reminder that many early Canarian settlers came from the nearby Portuguese island of Madeira. They migrated to the Canary Islands to start off its sugar cane industry.

Red Mojo Recipe

Makes enough for a good portion of mojo sauce for papas arrugadas for four people.

Ingredients

5 garlic of cloves
A teaspoon of cumin seeds
2 or 3 dried birds eye chilies, more for Mojo Picon
A good pinch of salt
A teaspoon of smoky paprika or pimentón
3 tablespoons red wine vinegar
5 tablespoons olive oil

3 or 4 tablespoons breadcrumbs to thicken 

A splash of water to loosen the sauce, or a couple of roasted tomatoes.

Method

Dry fry the cumin until it starts to pop to release its flavours. Grind it up in a pestle and mortar along with the dried chilies, salt, pimentón and the garlic cloves until you get an even paste. Add the olive oil and vinegar and mix well. Add breadcrumbs to thicken and water to loosen. Mojo should be thick enough to stick to the potatoes but not be lumpy.

Mojo Rojo is almost always served with papas arrugadas: Small potatoes cooked in sea water or very salty water. The salt sucks water out of the potatoes, leaving them with wrinkled skin. 

To make papas arrugadas boil small potatoes in just enough sea water or salty water to cover them. Leave the pan uncovered and cook until the water is almost all gone. Leave them in the open pan until they are dry and the skin is covered with a fine white crust of salt.

To make proper papas con mojo pour the sauce generously over the potatoes rather than in a separate dish. Squash each potato before removing it from the sauce for maximum absorption. Papas con mojo goes brilliantly with good Canarian goat's cheese. 

Submit to DeliciousSubmit to DiggSubmit to FacebookSubmit to Google PlusSubmit to StumbleuponSubmit to TechnoratiSubmit to TwitterSubmit to LinkedIn

Most read this week

Follow us on Facebook

Tip of the day

Who's Online

We have 4066 guests and no members online

Login / Register

Take this website to the max, login or create an account now! By clicking on any Social Media platform logo, you can login with just one click.