Potaje de Berros (Gran Canaria): Authentic Watercress Stew for Recovery Fuel

Pause to Play
Jan 6
3 min read

Potaje de Berros is a traditional Canarian watercress stew from Gran Canaria made with watercress, potatoes, beans, corn, and often pork ribs—served with gofio (toasted flour) for a thicker, nutty finish.

You’ve hiked Tejeda, felt the wind on Roque Nublo, or pushed through a coastal trail. Your legs are loud, your stomach is louder—and you don’t need a generic menu meal. On Gran Canaria, when locals want real fuel that tastes like the island, they go for Potaje de Berros.

This is not a dainty soup. It’s a thick, hearty Canarian stew built for recovery and steady energy—perfect for the “Pause” that actually refuels you, so you can “Play” again.

Rustic soup with corn, spinach, and herbs in a brown bowl on a wooden table. Red bell pepper and jar nearby. Mountain view in background. — Potaje de Berros in its natural habitat: a hearty Canarian watercress stew with corn, beans, and a gofio finish — the perfect post-hike refuel in the Tejeda mountains.

What is Potaje de Berros (Gran Canaria)?

Potaje de Berros is Gran Canaria’s iconic watercress stew: greens + starch + legumes + corn, often with pork ribs, finished with gofio (toasted flour made from cereals—commonly corn or wheat).

Traditional Potaje de Berros Recipe (Mountain Family Version)

I didn’t learn this from a glossy cookbook. I learned it from the mountains — from the kind of Canarian grandma who feeds hikers like family and calls it “food that brings you back to yourself.”

Ingredients (serves 4–6)

500 g watercress (berros)
500 g potatoes (papas), cubed
250 g pork ribs (costillas de cerdo)
250 g white beans (judías blancas) (dried; soak overnight)
150 g ñame (yam), cubed
2 tender corn cobs (piñas tiernas), cut into rounds
1 tomato, chopped
1 onion, chopped
1 green pepper, chopped
3 garlic cloves, mashed/minced
½ small cup olive oil, plus salt
Saffron, plus water (~3 liters)

Step-by-step

1) Soak the beans (night before)

Soak the white beans overnight so they soften properly.

2) Start the long simmer

In a large pot, add ribs + soaked beans + corn rounds + ñame, pour in ~3 liters of water, bring to a boil, then simmer.

3) Add vegetables + watercress halfway through

Halfway through cooking, add watercress + potatoes + onion + tomato + green pepper, then season with salt, saffron, mashed garlic, and olive oil. Continue simmering until everything is tender and the stew is thick and cohesive.

The Gofio Finish (How to Do It Right)

Gofio is toasted flour from the Canary Islands, made from toasted cereals—mainly corn (millo) or wheat.

No-lumps method

In a cup: mix 1 tbsp gofio with a little hot broth until smooth.
Stir into the bowl (or dust lightly on top).
Finish with a drizzle of olive oil.

Quick Version (Faster but Still Legit)

If you want speed without breaking the dish:

What you can swap

Canned/jarred white beans (rinsed) instead of dried
Fresh ribs or pancetta for a faster cook
Keep the same veg + watercress core (that’s the soul)

Timing tip (prevents recipe fails)

Start simmering corn + meat first (10–15 min), then add potatoes + ñame +

watercress later so potatoes don’t collapse while beans catch up.

FAQ

Is Potaje de Berros a soup or a stew?

It’s traditionally a potaje (stew)—thicker and heartier than a typical soup.

What is gofio, exactly?

A Canarian toasted flour (often corn or wheat) used to thicken stews or eaten in many local ways.

Can I make it vegetarian?

Yes: skip ribs, keep beans, and finish with olive oil + gofio for body and depth.

What can I use instead of ñame?

Pumpkin or sweet potato works well (many home versions vary), but classic versions often use ñame.

☚ Back to Homepage

☚ Back to all posts

Planning a trip to Gran Canaria? Don’t miss my Gran Canaria Travel Guide with hikes, villages, and local food you won’t find in standard itineraries.

Pause to Play