Preparation Time:
40
Note:
The cobo is a mollusk that, according to Santiago fishermen, is one of the most aphrodisiac dishes in Cuban cuisine. Although there are various ways to prepare it, two recipes stand out among diners: minced and raw. The latter is especially chosen when accompanied by drinks like the tasty and aromatic rum from Santiago de Cuba. Some people prepare it with lemon without boiling, as if it were a ceviche, but in reality, its meat is a bit tough, so it's preferable to give it a boil.
Ingredients:
- Two medium-sized cows
- A red onion
- Five cloves of garlic
- Lemon
- Spicy to taste
Instructions:
The meat of the cobo is obtained from the snail that bears that name.
First, the dough of the cobos must be cleaned of the little guts they have.
In a pot, bring water to a boil, and when it's boiling, add the meat, one onion, and five cloves of garlic.
Let it cook for 30 minutes. Pierce with a fork to check that it softens. Remove the dough from the water and make thin cuts.
Season to your liking with spices or simply lemon juice.
It is not recommended to use salt during cooking because it is a food with an intense flavor. You can add it when plating if you wish. In this case, the cobo was seasoned with lemon and pepper.
The cobo is an exotic and aphrodisiac food. We hope you enjoy this recipe.
Bon appétit!
Rations:
4