Fororo.

Hi. @jaybird and @intrepidsurfer. What is promised is debt, here I leave a post related to the fororo, or known in the Canary Islands as Gofio: It is a prehispanic food, of Berber origin, consumed by the Canarian aborigines as a fundamental part of their diet. In Tenerife it was called ahoren, but it was in the islands of Lanzarote and Gran Canaria where the word was used that is preserved to this day. The ancient Canaries made different types of gofios from barley, lentil and wheat. The gofio is a mixture of first toasted grains and then ground to the stone to which a pinch of salt is added. In times of poverty and scarcity, as during the Spanish Civil War, it was, because of its great caloric contribution, the basis of the Canary people's livelihood. In the ships of clandestine emigrants who left the Canary Islands for America, the indispensable provision was the gofio, since it could be kept for a long time in good condition if it was disposed of under cover of humidity. For more information see the following page: [source](https://es.wikipedia.org/wiki/Gofio)

Preparation of fororo.

Ingredients:

• 250 grams of fororo seasoned with cinnamon.
• 125 grams of sugar.
• 150 grams of milk. (coconut)
• 250 ml of water.

Preparation:

In a saucepan place the water and dilute it: the fororo, the milk and the sugar, bring to a low heat while stirring until it thickens. The preparation will remain as a porridge, can be tasted, warm, at room temperature or from the refrigerator. It is a caloric food so it is recommended daily consumption and exercise, you can accompany with cookies or just alone.

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