Canarian Recipes: Barca Lagunera
The bubango is a traditional Canarian variety of squash (Cucurbita pepo), often considered a superior local cousin to the standard zucchini, with a creamy texture and delicate flavor. They are central to Canarian cuisine, typically served stuffed or in stews
Ingredients:
- 4 medium bubangos (or large courgettes)
- 300 g mixed minced meat (beef and pork)
- 1 large onion
- 2 cloves of garlic
- 1 ripe tomato
- 1 small green pepper
- 100 ml white wine
- Grated cheese for topping
- Olive oil
- Salt, Pepper, Parsley
- A pinch or so of cumin (optional, very Canary Islands)
Preparation
- Wash the bubangos and cut them lengthwise.
- Cook them in salted water or steam for 8–10 minutes, until tender yet firm.
- Allow to cool slightly, then scoop out the flesh with a spoon, reserving it.
- Sauté finely chopped onion, garlic, and pepper.
- Add the grated tomato.
- Incorporate the minced meat and cook until browned.
- Mix in the chopped bubango pulp.
- Pour in the white wine and let it reduce.
- Season with salt and pepper, then add parsley and a touch of cumin.
- Place in a baking dish.
- Generously fill them and top with grated cheese.
- Bake at 200 °C for about 15–20 minutes.
- Grill for the last few minutes until golden brown.
Barca Lagunera
Stuffed bubangos, also known as “barca lagunera”, are a popular Tenerife version of stuffed courgettes, typical of the San Cristóbal de La Laguna area. They are called “barca” because the bubango is hollowed out lengthwise, resembling a small boat that is then filled and baked until golden.
