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.
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.
© 2014 All rights reserved. Published by Umami Information Center.