📝 About This Recipe
Hailing from the lush depths of the Peruvian Amazon, Churo (giant jungle snails) is a revered delicacy prized for its firm, meaty texture and earthy flavor. This dish captures the essence of the 'Selva' by simmering the snails in a fragrant broth of sacha culantro and turmeric, paired with a vibrant, acidic Cocona salsa. It is a sophisticated celebration of biodiversity, offering a unique taste of the rainforest that is both rustic and incredibly refined.
🥗 Ingredients
The Churo (Snails)
- 24 pieces Churo (Giant Amazonian Snails) (cleaned and purged thoroughly)
- 4 pieces Lemons (halved, for cleaning the snails)
- 2 tablespoons Salt (for the cleaning process)
The Braising Liquid
- 2 tablespoons Vegetable Oil
- 1 medium Red Onion (very finely diced)
- 1 tablespoon Garlic Paste (freshly ground)
- 1 teaspoon Palillo (Turmeric powder) (or fresh grated turmeric)
- 6 leaves Sacha Culantro (finely chopped (jungle cilantro))
- 3 cups Fish or Chicken Stock (low sodium)
- Salt and Pepper (to taste)
Salsa de Cocona
- 2 large Cocona Fruit (peeled and finely diced)
- 4-6 pieces Charapita Chili (crushed or finely minced)
- 1/2 small Red Onion (minced)
- 2 leaves Sacha Culantro (finely chopped)
- 2 tablespoons Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by cleaning the Churo. Place the snails in a large bowl with plenty of water, salt, and the juice of 2 lemons. Scrub the shells and the exposed meat to remove any excess slime. Rinse repeatedly until the water runs clear.
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2
In a large pot of boiling water, blanch the snails for 5 minutes. Drain and rinse them again. This helps firm the meat and ensures purity.
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3
Prepare the 'aderezo' (base). In a heavy-bottomed pot or clay pot, heat the vegetable oil over medium heat. Add the diced red onion and sauté until translucent, about 5 minutes.
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4
Stir in the garlic paste and palillo (turmeric). Cook for another 2-3 minutes until the aroma is fragrant and the oil takes on a bright golden hue.
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5
Add the blanched Churo to the pot, stirring well to coat each shell with the golden aderezo.
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6
Pour in the stock until the snails are nearly submerged. Bring to a gentle boil, then reduce heat to low.
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7
Add the chopped sacha culantro to the broth. Cover the pot and simmer gently for 35-40 minutes. The meat should become tender but retain a pleasant 'al dente' bite.
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8
While the snails simmer, prepare the Salsa de Cocona. In a small glass bowl, combine the diced cocona, minced red onion, and chopped sacha culantro.
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9
Carefully crush the charapita chilis into the salsa. These are very spicy, so adjust the quantity to your heat preference.
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10
Add the lime juice and a pinch of salt to the salsa. Stir well and let it sit for at least 15 minutes to allow the flavors to macerate.
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11
Check the snails for seasoning. Add salt and pepper to the broth as needed. The liquid should have reduced slightly into a light, flavorful sauce.
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12
To serve, place several snails in a shallow bowl and ladle a generous amount of the golden broth over them.
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13
Top each serving with a large spoonful of the fresh Salsa de Cocona. Garnish with a whole sacha culantro leaf for a beautiful jungle presentation.
💡 Chef's Tips
If you cannot find Churo, high-quality land snails (Escargot) can be used, though the texture is softer. Sacha culantro is much stronger than Mediterranean cilantro; if substituting, use cilantro with a tiny bit of fresh parsley. Never overcook the snails or they will become rubbery—check them at the 30-minute mark. For the best Salsa de Cocona, ensure the fruit is ripe (yellow-orange) to get that signature tropical acidity. To eat, use a small wooden pick or fork to extract the meat from the shell, then dip it back into the broth and salsa.
🍽️ Serving Suggestions
Serve with 'Tacacho' (mashed roasted green plantains with pork cracklings) for a classic Amazonian meal. Accompany with boiled cassava (yuca) to soak up the delicious turmeric broth. Pair with a cold glass of Camu Camu juice or a crisp Peruvian Lager. Provide a side of 'Ají de Cocona' extra spicy for those who love intense heat. Serve on a large bijao leaf for an authentic rainforest aesthetic.