THE CANARY MUSIC.

THE ROOTS OF THE CANARY MUSIC.

For their geographical location and for their history, our islands have received influences so varied that a very peculiar style is recognized in their folklore. The customs of the original inhabitants of the Canary Islands who were living on these lands before the conquest, joined the culture and the influences: Iberian as well as American.The music has a very important role for the Canary people.

The remains of the aborigines make us think that they

practically did not use any instruments. They did music by singing and accompanying with corporal percussion of feet and hands. They used the music with songs as a part of their rituals: to beg for rain, the shouting on having begun a battle, the funeral laments.....

THE TIMPLE.  The “timple” is the most typical

instrument of the Canary music. It is the smallest instrument of the family of the guitars; with sharp sound, as of "soprano" in the human voice.

     It is made by combining special wood as the barbusano, the pine or the mulberry tree.

It can have five strings, though in the island of Tenerife they play the “timple” with four strings.

Formerly the strings were done of gut of animal. Now, they are done of “tanza” , fishing rope, that’s nylon.

Inseparable protagonist of the sprees, the “timple” has been defined as " The sound of the Canaries ".

THE TIMPLE. Nowadays there are

“timples” craftsmen (luthiers) that continue the tradition of their grandparents. Also, there are famous soloartists of “timple” that have taken the instrument to concert halls of many countries of the world, close to big orchestras of international renown and gave it the category of symphonic instrument.

DANCES

THE ORIGINS OF THE CANARY DANCE.

The Canary dance has a clear peninsular influence, though some of our dances come from the tradition folklore from former inhabitants.

The last aboriginal dance which we still witness persisted with some changes up to the 19th century. Some of its characteristics are in the dance of the “sirinoque”, traditional of the island of La Palma.

Thanks to the archaeological discoveries we can know something more about the primitive Canary dances. In the ravine of Balos and “Guayadeque” (Gran Canaria) they have found prehistoric engravings that represent positions of dance.

OWN SINGINGS AND DANCES OF EVERY ISLAND.

EL HIERRO.

-Baile del vivo

-Tango herreño

-Baile de la Virgen 

LA GOMERA.

El tajaraste o baile del tambor.

LA PALMA.

Sirinoque

Baile (o romance) del trigo

Aires de Lima

Danza de los enanos

TENERIFE

Santo Domingo

Tango de la Florida

GRAN CANARIA.

MazurcaEndecha

Aires de Lima

FUERTEVENTURA.

PolkaSiote

La Berlina

La isa majorera.

LANZAROTE.

Sorondongo

La zaranda

Rancho de Pascuas.

CANARY GASTRONOMY

INLETS

Papas arrugadas con mojo

Chorizos Canario

Quesos

Mariscos y productos del mar.

Pata asada

Morcilla

THE FIRST PLATES.

Potajes: They are the most typical way of consuming vegetables (Canaries there is a high consumption of vegetables). One of the most traditional is the pottage of watercress.

Caldo de papas: It is a question of a simple local dish very appealing in the times of poverty by the humblest families of the islands. The potato, close to the flavor and aroma that contributes the coriander is a fundamental ingredients.

THE FIRST PLATES.

Caldo de pescado: The major ingredient is fish of the Canary waters, especially the mere one, the ¨sama¨ and the “cherne”.

Rancho canario:based on chick-peas, fat noodles, potatoes and meat.

FISH.

Due to the wealth of the Canary waters a lot of varieties exist of fish. Between the most emaciated they are ´´vieja´´ (literal translation: the old woman), the cherne, the bass, the salema or the bocinegro. They are served in a variety of ways: from the oven, fried, in pickle...

Sancocho canario de cherne: local dish of the islands based on salty fish, sweet-potato, ´´mojo´´ (a typical sauce) and “gofio”.

Sancocho Canario: Plate based on salty boiled fish (or parboiled), accompanied of potatoes, sweet-potato, “gofio” and mojo.

FISH.

Pescados secos: The climate of the islands has favored the traditional conservation of dry fish, as the ´´tollos´´, which are in the habit of being served in sauce, or the "jareas", fish opened and dried in the wind, which are consumed roasted.

MEATS.

Among the meats pig, chicken, rabbit and goat are eaten.

Puchero Canario: It is the Canary equivalent of the Spanish stews. The “Puchero Canario” is a complete plate in which the meats (goat, pork or hen) accompanied by corn, sweet-potato, vegetables (carrot, cabbage).

Conejo en salmorejo.

MEATS.

Carne de Cabra (Meat of goat): It is necessary to emphasize that it has been from aboriginal times a food often consumed by the Canary families. The meat of goat is elaborated especially in islands as Fuerteventura, with great tradition in the ranching caprina. In addition, the meat of kid, called in Canaries "baifo", is very estimated in significant celebrations as the Christmas.

DESSERTS AND FRUITS.

Bienmesabe: Based on sugar, almonds and egg.

Frangollo: Elaborated with flour of corn, sugar, almonds and dried fruit.

Truchas: With puff-pastry and landfill of cream of sweet-potato.

Quesadilla herreña:

Principe Alberto:

DESSERTS AND FRUITS

It is necessary to mention that tropical fruits are cultivated in the islands. The most known fruits are the bananas of the Canaries, the figs, avocados, papayas, figs beaks (or rascal) and the fruits of season.

THE END