Frangollo - Canary Island Corn Pudding

14 years ago

Today was Dia de Canarias, Canary Islands Day...the day in which the Canary Islands (all 7 of them) celebrate their heritage and their culture.

One tradition is to make displays of local food, wine and produce and to pass around samples at food outlets.

So this morning I went to a nearby supermarket to have a breakfast from samples of chorizo on crusty baguette and all the tasty bits offered. One good dish was the simple frangollo, a sweet pudding made with cornmeal, sugar, lemon, cinnamon and milk or water. It was so good that I when I got home I checked out several recipes. Here is the most common way to make it. Photos of some of the foods there and the girls in their costumes are here on my Tenerife Journal blog.

Serving Frangollo

FRANGOLLO - Canary Island Corn Pudding

Frangollo is a typical dessert from the Canary Islands which has many variations, sometimes made with milk, other times with water.

Here is one recipe:

1 quart milk or water

1/2 lb coarse sweet corn (maize) flour -- (approx 225 grams)

grated lemon rind

piece of lemon peel

a few almonds -- peeled & ground or chopped finely

1 handful raisins

2 Tablespoons sugar -- more or less to taste

1 teasp cinnamon & more for sprinkling over top

Put the milk (or water) in a pot on the stove together with the piece of lemon peel and a pinch of salt.

When it boils, remove the lemon peel and add the corn flour, sugar, raisins, cinnamon, ground almond and grated lemon rind.

Stir constantly and cook until the mix separates from the sides of the pot.

Pour into a deep glass dish and allow to cool.

Sprinkle with ground cinnamon, raisins and if desired, a little syrup or honey.

Serve cold or at room temperature.

SharonCb

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Comments (8)

jimster
14 years ago
I'm saving this one and making it soon. I'm a fan of corn meal dishes and this one is very appealing to me.

Thanks, Sharon.

Jim
kathleen_li
14 years ago
Thnk you, Sharon! I am saving the recipe....I saw your blog..lovely pics of the Canary Islands Day celebration..thanks for sharing!
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dixiedog_2007
14 years ago
Looks wonderful Sharon. I'm always so in awe of where you live. My husband and I are going to make it there one day for vacation.
annie1992
14 years ago
Sharon, I just love your pictures and the costumes are so pretty and colorful.

The Frangollo seems much like my Great-Grandmother's "Indian Pudding" except that the Indian Pudding had molasses. I haven't had it in years, thanks for the reminder. I love molasses, but I might like yours without it just as well.

Annie
lpinkmountain
14 years ago
LOL Annie, that's what I thought, frangollo is indian pudding!! Very cool how different cultures have different versions of foods. Reminds me of that line from a song from "Funny Girl." "A bit of pate?" "I drink it all day." "Just a piece of dried up toast in a sliver, on the top . . . . OOOOHHHH a little chopped liver!"

I love pudding in any shape or form. Rice and corn are very yummy. I make my indian pudding with maple syrup! Haven't made it in years. I keep threatening to make if for Thanksgiving but the way my dad devours starches during the meal I can't bring myself to doing yet another starch for dessert. I guess I should just make it, starches or not. How a person can have sweet potatoes and stuffing at a meal (and sometimes even wild rice pilaf), and still ask "Are there any rolls?" is beyond me!
canarybird01
Original Author
14 years ago
Thank you for your comments! I bought the corn flour today...the one that comes here in the bag marked especially for making frangollo... just so I could try making it and had some conversations with the girls in the supermarket who were in those photos, dressed in costumes.

It seems this pudding must be stirred, and stirred non-stop for 20 minutes or more while it's on the stove. (Yikes!) So I'll try to prepare it sometime this week and will come back with photos and a play by play of how I made it. There is a recipe also on the back of the cornflour bag so we'll see how I get on. :-) (Stirring for 20 minutes....grumble, grumble...).

Annie I have some palm syrup (miel de palma) that I bought the other day, made from the sap of palm trees, called guarapo and very much used here for drizzling over desserts such as this one. So that'll be an excuse to open the jar and give it a try. It's an all natural product with no conservatives or other elements added to the cooked sap of the palm tree.
I have had palm syrup
which is another delicious tapa served here.
The syrup is the dark topping in the upper part of the plate. This was a tapa night out and this one disappeared so quickly I was hardly able to get a photo!)
The green in the bottom part of the plate is a mojo of cilantro and garlic.

SharonCb
coconut_nj
14 years ago
That's look so good Sharon. Your pictures of your island are always so great. Really speaks volumes.

About the stirring constantly. That's like grits or polenta. They say you have to stir constantly for the 20 minutes but you don't really. I use a whisk to stir and just stir every few minutes. The main idea is you want to keep it from lumping and make sure it's cooking evenly. Also not sticking. Every few minutes a few good whisks/stirs, making sure to get all surfaces will be fine.

That palm syrup looks great.
dalmeida11
9 years ago
In Cuba, frangollo is made of green plantains slices, previously sun-dried, that are fried in hot lard and finely ground, then a sugar syrup is added to form a deliciuos turron or nougat

Frangollo - Canary Island Corn Pudding

Comments (8)

jimster

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Frangollo - Canary Island Corn Pudding

Comments (8)

jimster

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