Preparation Time:
40
Note:
The cobo is a mollusk that, according to fishermen from Santiago, is considered one of the most aphrodisiac dishes in Cuban cuisine. Although there are various ways to prepare it, two recipes stand out among diners: in a minced form and raw. The latter is especially chosen when paired with beverages such as the tasty and aromatic rum from Santiago de Cuba. Some people prepare it with lemon without boiling it, as if it were ceviche, but in reality, its meat is somewhat tough, so it’s preferable to give it a brief boil.
Ingredients:
- Two medium-sized cobos
- A red onion
- Five cloves of garlic
- Lime
- Spicy to taste
Instructions:
The meat of the cobo is obtained from the snail that bears that name.
First, the dough for the cobos should be cleaned of some small entrails they have.
In a pot, bring water to a boil. Once it reaches a rolling boil, add the cobos, one onion, and five cloves of garlic.
Let it cook for 30 minutes. Poke with a fork to check if it has softened. Remove the dough from the water and make fine cuts.
Season to your taste with hot sauces or simply lemon juice.
It is not recommended to use salt during cooking because it is a strong-flavored ingredient. You can add it when plating if you wish. In this case, the cobo was seasoned with lemon and pepper.
Cobo is an exotic and aphrodisiac food. We hope you enjoy this recipe.
Enjoy your meal!
Rations:
4