Surranó

Surranó is a traditional dish from the Canary Islands, Spain, particularly associated with the island of Tenerife. It is a hearty stew made with a variety of ingredients, reflecting the diverse culinary influences of the region. The dish typically includes a base of potatoes, which are boiled and then mashed, along with a variety of meats such as pork, beef, or chicken. These meats are often slow-cooked with onions, garlic, and a blend of spices that may include paprika, cumin, and oregano. The stew is often thickened with a roux made from flour and water, and sometimes includes a tomato-based sauce for added flavor.

Surranó is often served with a side of rice, which is cooked separately and can be either plain or flavored with saffron. The dish is typically garnished with fresh herbs such as parsley or cilantro, and sometimes includes a fried egg on top. It is a popular dish for special occasions and family gatherings, and is often enjoyed with a glass of local wine or beer.

The origins of surranó are rooted in the Canarian tradition of using local ingredients to create hearty and satisfying meals. The dish has evolved over time, incorporating influences from various cultures, including Spanish, African, and even American, reflecting the diverse history of the Canary Islands. Today, surranó remains a beloved dish in the region, celebrated for its rich flavors and comforting nature.