Recipe
Raw Cobo seasoned with lemon and pepper
Boiled cobo with onion and garlic, sliced into thin strips and seasoned with lemon and pepper. A delicacy from eastern Cuba, ideal with a good rum.
- Preparation10 min
- Cooking30 min
- Total time40 min
- Servings4 servings
- DifficultyEasy
Cobo is an exotic food that, according to many fishermen, has an aphrodisiac effect. It was already consumed by the indigenous Cubans and is a meat with high nutritional properties.
Its meat is obtained from the snail that bears the same name. In Santiago de Cuba it is considered one of the most aphrodisiac dishes in Cuban cuisine and, although it is prepared in many ways, two stand out: in picadillo and raw, as in this recipe.
Ingredients
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Method
- Clean the meat of the cobos well, removing some of the intestines it has.
CiberCuba - Bring water to a boil in a pot. When it comes to a rolling boil, add the cobos, the onion and the five cloves of garlic. Do not add salt.
CiberCuba - Let them cook for about 30 minutes. Pierce them with a fork to check that they have softened.
CiberCuba - Remove the meat from the water and cut it into thin slices.
CiberCuba - Season to your taste with lemon juice and pepper, or with spicy pepper. If you wish, add salt when plating.
CiberCuba
