One of the first stalls Boyfriend and I visited first offered a variety of hot and cold tapas including a rather bizarre pasta dish. In a small plastic cup was some home-made pasta stuffed with something that had the colour of minced beef, the texture of paté and a really sweet taste. I’m still not quite sure what it was, but my best guess is some kind of cheese, or possibly ‘gofio’. To complement the pasta was a small portion of delectable goats cheese, alongside a roast cherry tomato and gorgeous caramelised onions.
Last weekend, the Degusta.Me food festival was held in Adeje and Boyfriend and I thought it sounded fun. There was a variety of cold and hot tapas available, as well as rivers of wine. For just €1, you could purchase a large engraved wine glass and fill it for only €1 each time. All the tapas selections were also really cheap, ranging from €1 to €3 each.
This food festival was to celebrate the diversity of restaurants in the region and encourage people to venture out of their houses and discover the culinary delights which are on their door step.
Next we moved onto a stall that had an open barbecue, on which stood some warm, toasty buns and huge chunks of pork and crackling. After taking our €2 ticket, a woman cut some chunks of pork and crackling and gave them to us while we were waiting for her to assemble the sandwich. They tasted so fantastic that we just wanted to devour the whole tray there and then. Mounds of pork were stuffed into the white, crusty bun, before being lathered with a typical Canarian sauce – gorgeous.
Next was a stop at what turned out to be Boyfriend’s favourite stall – a Harry Chrisna stall, which served vegetarian food. We were given a dish which contained a tomato and yoghurt based sauce, flavoured with a hint of Indian spices. The other half of the container held a potato-based vegetable mix, coated in batter and deep fried.
There was also a deep fried piece of broccoli, which I thought looked fantastic. The chef had somehow managed to cook it at the perfect temperature to brown the batter and make it nice and crispy, whilst still allowing the delicate vegetable to remain perfectly intact.