The pella de gofio is a dough made with ground corn or millet as we Canarians call it, and it is a humble dish that has accompanied the Canarians in their diets for a long time.
This dough is made with a mixture of gofio, water and salt and you get the dough or pella in question. But nowadays it does not have to stay here. We can make it with more ingredients and with some tricks that will also allow us to accompany dishes spectacularly with little known flavors.
What would happen if we use canary dish, or guava paste, i.e. menbrillo? What if we add cane rum? What if instead of water we use vegetable, meat or fish broth?