Gofio

Gofio is the Canarian name for flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt. Gofio has been an important ingredient in Canarian cooking for some time, and Canarian emigrants have spread its use to the Caribbean (notably in Cuba, Dominican Republic, Puerto Rico, and Venezuela) and Western Sahara. It is also found in Argentina, Uruguay, and Chile, where it is known as harina tostada and is employed in a wide variety of recipes. The gofio commercially available in the Canary Islands is always finely ground, like ordinary flour, despite the definition given in the Spanish Dictionary of the Royal Academy.