Amazonian Colombian snail stew (Guiso de caracoles)

Check and rinse the product Use only chilled snail meat sold for human consumption by a regulated supplier, with the edible species clearly identified. Keep it refrigerated until needed. Rinse briefly under cold potable water and drain; do not use wild, unidentified or invasive snails.

Simmer the snail meat Bring the measured water to a steady boil in a covered pot. Add the meat, return to a boil, then lower the heat to maintain a steady simmer for 30 minutes. Check a thick piece with a clean thermometer; the centre must reach at least 74°C. Lift out the meat, reserve 250 ml of cooking liquid, and cut the pieces into bite-size chunks on a clean board.

Make the seasoned guiso Put the tomato, long onion, white onion, vinegar, achiote, salt, cumin and pepper in a wide saucepan with the reserved cooking liquid. Bring to a simmer and cook for about 8 minutes, stirring, until the tomato softens and the onions lose their raw edge. The mixture should be saucy, not dry.

Finish the stew Stir in the cooked snail pieces. Cover partly and simmer gently for 20 minutes, stirring a few times so the sauce coats the meat evenly. Keep the stew bubbling gently rather than boiling hard; it is ready when the sauce is glossy and the pieces are hot throughout.

Check and serve Taste the sauce and adjust only the salt or pepper. Serve immediately with separately cooked white rice, ready-to-eat cassava fariña or farofa. Fariña is a processed cassava food; use a commercially prepared product and follow its package directions.

Cool leftovers promptly Transfer leftovers to a shallow container and refrigerate within 2 hours. Use within 3–4 days and reheat the stew until it reaches 74°C throughout. Do not cool or store it in the cooking pot.