Ayanto mojo picon pearls 50 g

Mojo is a basic product in Canarian gastronomy and diet, used by sailors to accompany the famous wrinkled potatoes when there was nothing to eat at sea, and as a preservative for fresh meat and fish, giving rise to traditional dishes such as carne fiesta, muddy rabbit or tuna in mojo. It is made with a base of palm pepper, a native capcicum cultivated mainly on the island of La Palma, a product derived from the first peppers brought from America. It is a very versatile product, especially recommended to accompany meats, fish, a good kneaded gofio and even cheeses, especially fresh or slightly cured, but especially ideal in the preparation of tapas, skewers, salad dressing, give a premium touch to hamburgers or simply to enjoy with bread or millet pancakes (as corn is called in the Canary Islands). In traditional Canarian dishes it is also used to enrich broths and stir-fries, and it is also used as a base for pasta sauces. spherification arises from the idea of imitating the shape and texture of fish roe, to, in this way, obtain caviar, as in mojo picón caviar. Spherification is actually a very old culinary technique, and is increasingly used by chefs in modern or avant-garde haute cuisine. It consists of encapsulating flavors so that they suddenly appear in the mouth. A different way of presenting mojo picón to have in the pantry.