Festivals
INGENIO
OUR LADY OF CANDELARIA AND SAINT BLAS Held on February 2nd and 3rd, at Plaza de la Candelaria in Ingenio, with typical dances, Choirs and Dancers competition, and Villa de Ingenio Brass Bands Festival. Saint Blas protects against illness of the throat, and the tradition dictates you must get the string that will protect you from winter maladies. The string must be worn around the neck until Ash Wednesday, when it shall be burnt. SAINT ISIDORE THE LABORER Held on May 15th around Plaza del Buen Suceso, Carrizal. Popular festival held in El Carrizal, with different events. The most important is the cattle fair. Farmers from all over the island show local breeds of bulls and cows, goats, sheep and horses, hoping to be awarded with one of the coveted prizes. Tasting of local delicacies such as “puchero canario” with “gofio”, cheese, olives and rice pudding.
Cuisine
Tourist Information Office Calle Ramón y Cajal nº1 35250 - Ingenio Tel: 928 783 799 turismo@ingenio.es
TYPICAL PRODUCTS FROM THE MUNICIPALITY
www.ingenio.es
“Puño” bread Black pork Cured cheese and honey from Guayadeque Ravine Mojo (spicy sauce) Olive oil
OUR LADY OF GOOD WILL AND SAINT ROQUE
Typical Recipe
Held on August 15th and 16th, at Plaza del Buen Suceso, Carrizal. The traditional Soup of Our Lady of Good Will is a typical dish, usually made early on August 15th, to be offered to those taking part on the festival held on that date.
Virgin Mary’s Soup
Handcrafts and Farmers Market, with local artisans and producers.
INGREDIENTS Ripe tomatoes Onion Chickpeas Eggs Potatoes Beef “Puño” bread Garlic Spices Ground cinnamon Sugar
Gran Canaria Tourist Board Triana, 93 35002 Las Palmas de Gran Canaria Tel: (+34) 928 219 600 Fax: (+34) 928 219 601 PREPARATION
www.grancanaria.com International Folklore Festival ”Muestra Solidaria de los Pueblos”.
MUNICIPALITIES OF GRAN CANARIA
Throw in a casserole the beef, some water, chickpeas, tomato, onion, one garlic bulb and the spices: clove, bay leaf and a handful of peppermint leaves. Leave to cook, and when the beef is tender put the broth aside overnight. The soup is prepared the next day: cover the bottom of a clay pot with thinly cut potato slices, put “puño” bread sliced on top. Sprinkle with ground cinnamon and sugar, and cover with four beaten eggs. Pour the broth over, little by little, and when the bread is damp, cook on a low heat. When it starts to boil, leave to rest and it’s ready to serve.