Almogrote is a true culinary gem from the island of La Gomera in the Canary islands. This delicious cheese pâté, with its intense flavour and creamy texture, is not only a delight for the palate but also a symbol of the rich history and culture of the region. Discover both the traditional recipe for almogrote and the fascinating history behind this iconic dish.
History of Almogrote
Almogrote has its roots in the pastoral tradition of La Gomera, where cheese has been a staple food for centuries. It is believed that this delicacy is an evolution of medieval recipes that came to the Canary Islands from North Africa and the Iberian Peninsula. The term “almogrote” may derive from the medieval use of the word in Andalusia, where it referred to a cheese sauce or paste.
In La Gomera, almogrote was born as an ingenious way of using mature goat’s cheese, which over time became too hard to eat on its own. In their subsistence economy, the islanders mixed this cheese with garlic, paprika and oil to make a tasty and durable paste to accompany their daily meals. This practice has been maintained for centuries, making almogrote a symbol of Gomeran identity and a representative product of Canarian gastronomy.
Over time, almogrote has spread beyond La Gomera and is now known and appreciated throughout the Canary Islands and in many other places. Its recipe has remained virtually unchanged, handed down from generation to generation, thus preserving its authenticity and its link to the history and landscape of the island.
Traditional recipe for almogrote
Ingredients for 4 people:
- 200 g of mature goat’s cheese (preferably from La Gomera)
- 2 cloves of garlic
- 1 dried red pepper (also known as pimienta palmera)
- 50 ml EVOO
- Salt to taste (optional)
Instructions:
- Preparation of the pepper:
- If you are using a dried pepper (pimienta palmera), soak it in hot water for about 15-20 minutes until it is hydrated and soft.
- Once hydrated, remove the seeds and cut the pepper into small pieces.
- Grate the cheese:
- Grate or shred the mature goat’s cheese into small pieces. The cheese must be very mature so that it has a strong flavour and crumbles easily.
- Crush the ingredients:
- In a mortar and pestle (the most traditional) or in a food processor, crush the garlic and pepper into a smooth paste.
- Add the grated cheese little by little, continuing to mash or process the mixture.
- Add the oil:
- While stirring, add the olive oil in a fine trickle. The consistency of the almogrote should be creamy but still have some texture.
- Adjust the flavour:
- Taste the mixture and adjust the salt if necessary. If you like, you can add a few drops of vinegar for a touch of acidity, although this is optional and not always included in the traditional recipe.
- Serve:
- Serve the almogrote spread on bread, especially rustic or Canarian bread. You can also use it to accompany papas arrugadas (wrinkled potatoes) or as a dip for vegetables. It is excellent with grilled meats or as part of a cheese platter.
Almogrote is not just a recipe, it is a manifestation of the ingenuity and culture of La Gomera. This cheese pâté, with its characteristic flavour and rich history, is an essential part of the Canarian identity. Preparing and enjoying it is a way of connecting with the traditions and authentic flavours of this wonderful island. As a starter, a side dish or the star of the table, almogrote is a true gastronomic treasure that continues to conquer palates in the Canary Islands and the rest of the world.