Preparation time:
40
Use:
Cobo is a mollusk that according to Santiago fishermen is one of the most aphrodisiac dishes in Cuban cuisine. Although there are different ways to prepare it, there are two recipes that stand out among diners: minced and raw. The latter is chosen especially when accompanied by drinks such as the tasty and aromatic rum from Santiago de Cuba. There are some people who prepare it with lemon without boiling, as if it were a ceviche, but in reality its meat is a little tough so it is preferable to boil it.
Ingredients:
- Two medium-sized cobos
- A red onion
- Five cloves of garlic
- Lemon
- Spicy to taste
Instructions:
The meat of the conch is obtained from the snail that bears that name.
First you must clean the mass of the cobs from any tripe they have.
In a saucepan, bring water to a boil. When it is boiling, add the cobs, an onion and five cloves of garlic.
Let cook for 30 min. Prick with a fork to check that it softens. Remove the dough from the water and make thin cuts.
Season to your liking with spicy spices or simply lemon juice.
It is not recommended to use salt during cooking because it is a food with an intense flavor. Then when plating you can add it if you wish. In this case the conch was seasoned with lemon and pepper.
Conch is an exotic food and aphrodisiac. We hope you enjoy this recipe.
Enjoy your meal!
Servings:
4