Caracoles Guisados con Coco (Conch Stewed with Coconut from Rosario Islands)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1
gr pate burro or pala (type of conch)
1 1/2
cup(s) guiso (Colombian sofrito) [see p. 319]
1 1/2
cup(s) coconut milk
1
cup(s) first press coconut milk, creamy
salt and pepper
Directions
- Pound the conchs well to tenderize them a bit.
- Put them to cook in water for 30 minutes, remove, chop and mix with the guiso, coconut milk, salt and pepper and let simmer on low heat for 20 minutes.
- When they begin to dry, add the creamy coconut milk, stir and let cook for a few minutes, without boiling.
- Serve with coconut rice.
- Caracol guisado [Conch] san andrés y providenCia