Name: Giant Snails with Chorizo and Turmeric
Yield: Serves 2
Ingredients: 1 tsp. ginger, crushed; 3½ oz. (100 g) roasted smoked pork bones; 1 tsp. fresh turmeric, crushed; Lime juice; 1⅔ oz. (50 g) roasted chorizo; 1 tsp. garlic, crushed; 2 tsp. garlic, grated; 1 Tbsp. plus 1 tsp. olive oil; 2 Tbsp. roasted aji dulce; ⅔ oz. (20 g) coconut oil; 2 L fish broth; 1½ Tbsp. coconut milk; 1⅔ oz. (50 g) wild cilantro purée; 2 cup (500 ml) smoked fish stock; 1⅔ oz. (50 g) small tapioca pearls; 1 oz. (30 g) wild cilantro tapioca; 1 oz. (30 g) roasted tomatoes; Salt; Salt and pepper; 6 giant Amazonian snails, cleaned; 1⅔ oz. (50 g) cilantro oil; 1 tsp. fresh turmeric, grated; Fresh wild cilantro; 2 Tbsp. red onion, finely chopped; ⅔ oz. (20 g) sweet chili pepper, finely chopped; ⅔ oz. (20 g) dried tree tomatoes; 1⅔ oz. (50 g) roasted red onions, chopped; 3½ oz. (100 g) fermented snake fruit pulp

These giant Amazonian snails are gathered by an indigenous community near Iquitos and combined with spicy chorizo and sauce into a dish of great flavor depth.

Ingredients

6 giant Amazonian snails, cleaned
1 oz. (30 g) wild cilantro tapioca

Method

Place the fish stock in a pot. Season with salt. Boil and add the tapioca. Cook until translucent. Strain and cool down. Add the cilantro purée and oil to the tapioca. Season with salt and keep.

To cook the snails, combine all the ingredients of the cooking liquid, add the snails, bring to a boil and lower the heat. Cook very slowly at 185°F (85°C) until the snails are tender, approxima