Giant Snails with Chorizo and Turmeric


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.


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

Cooking Liquid for the Snails

  • oz. (20 g) dried tree tomatoes
  • 1 oz. (30 g) roasted tomatoes
  • 2 Tbsp. roasted aji dulce
  • 1⅔ oz. (50 g) roasted red onions, chopped
  • 1 tsp. ginger, crushed
  • 1 tsp. fresh turmeric, crushed
  • 1 tsp. garlic, crushed
  • oz. (100 g) roasted smoked pork bones
  • 1⅔ oz. (50 g) roasted chorizo
  • 2 L fish broth
  • Fresh wild cilantro

Snake Fruit Purée

  • oz. (100 g) fermented snake fruit pulp
  • oz. (20 g) coconut oil
  • Tbsp. coconut milk


  • 1 Tbsp. plus 1 tsp. olive oil
  • 2 tsp. garlic, grated
  • 2 Tbsp. red onion, finely chopped
  • oz. (20 g) sweet chili pepper, finely chopped
  • 1 tsp. fresh turmeric, grated
  • Salt and pepper

Wild Cilantro Tapioca

  • 1⅔ oz. (50 g) small tapioca pearls
  • 2 cup (500 ml) smoked fish stock
  • 1⅔ oz. (50 g) wild cilantro purée
  • 1⅔ oz. (50 g) cilantro oil
  • Salt


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, approximately 4 hours. Take out the snails and keep them covered. Strain the broth through a fine sieve. Reduce the broth to a sauce-like consistency. Add lime juice.

Make the sofrito, cooking it slowly until caramelized.

Make a purée with the snake fruit pulp and coconut milk, then emulsify with the coconut oil. Keep warm.

To serve, place the purée in the bottom of each snail shell, add the snail and top with sofrito. Finish with the reduced cooking liquid and wild cilantro tapioca.