Name: Cambute o encocado de caracol (Chocó sea snail in coconut broth)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Colombian
Ingredients: 1 whole mature coconut, grated; 240 ml warm water, about 1 cup; 450 g cleaned edible marine-snail meat, commercially supplied and chilled; 250 g potatoes, about 2 medium, peeled and cut into 2 cm pieces; 300 g yellow onions, about 2 medium, finely chopped; 300 g ripe tomatoes, about 2 medium, chopped; 12 g garlic, about 4 cloves, minced; 10 g cilantro cimarrón (culantro), a small handful, finely chopped; 3 g ground achiote (annatto), about 1/2 tablespoon; 15 ml neutral oil; 6 g fine salt, divided, or to taste; Water for the preliminary simmer and, if needed, to meet the pressure cooker’s minimum-liquid requirement; Cooked white rice, as needed; Patacones, as needed

A bowl of creamy coconut stew with cooked sea-snail pieces, potato, tomato and green herbs, served with white rice and golden patacones.

Region Pacific region, Department of Chocó, Colombia

Category Coconut-braised marine-snail main dish

Yield 4 main-course portions

Prep time 30 minutes

Soaking time None

Ingredients ↓

Overview

Cambute o encocado de caracol (Chocó sea snail in coconut broth)

Tender marine snail stewed with coconut, potato, tomato and cilantro cimarrón; serve with rice and patacones.

Cambute o encocado de caracol is recorded in Colombia’s Pacific region, in the department of Chocó. The Ministry of Culture’s traditional-recipe inventory describes a coconut-braised snail stew with onion, tomato, garlic, cilantro cimarrón, potato and achiote, served with rice and patacones. The cited four-person recipe comes from Kelly M. Arboleda’s entry in Paseo de Olla and uses a fresh coconut broth made by grating coconut with warm water.

The source calls the ingredient caracol or cambute but does not identify its species or clarify whether its listed pound is shell-on or edible meat. This home version therefore specifies cleaned, edible marine-snail meat from an inspected seafood seller. It does not recommend foraging or substituting an unidentified snail. The weight is stated as edible meat so the four servings can be reproduced consistently.

The published method first simmers the snails, removes the meat and then pressure-cooks the stew for 3 minutes. Here, the cleaned meat simmers for 15 minutes, then finishes with the coconut broth, potato and aromatics in a pressure cooker. Follow your cooker’s instructions for minimum liquid, fill level and pressure release; the 3-minute cooking period begins only after the cooker reaches operating pressure. A covered-pot alternative is included if you do not have a pressure cooker. Check the snail with a thermometer and cook it to at least 63°C.

Fresh coconut gives the broth a rounded flavor, while cilantro cimarrón adds its characteristic herbal note. The small amount of achiote colors the sauce without overpowering the shellfish. Serve the stew hot with white rice and crisp patacones; those accompaniments are not included in the nutrition estimate.

Ingredients

Fresh coconut broth

1 whole mature coconut, grated
240 ml warm water, about 1 cup

Snail stew

450 g cleaned edible marine-snail meat, commercially supplied and chilled
250 g potatoes, about 2 medium, peeled and cut into 2 cm pieces
300 g yellow onions, about 2 medium, finely chopped
300 g ripe tomatoes, about 2 medium, chopped
12 g garlic, about 4 cloves, minced
10 g cilantro cimarrón (culantro), a small handful, finely chopped
3 g ground achiote (annatto), about 1/2 tablespoon
15 ml neutral oil
6 g fine salt, divided, or to taste
Water for the preliminary simmer and, if needed, to meet the pressure cooker’s minimum-liquid requirement

To serve

Cooked white rice, as needed
Patacones, as needed

Method

Make the coconut broth Grate the coconut into a bowl. Add the warm water and knead the coconut flesh through it for 1–2 minutes. Squeeze the mixture firmly through a fine sieve or clean cloth into a bowl, then discard or reserve the dry pulp for another use. Measure 240 ml of strained coconut broth; if the extraction yields less, add a little water to reach that amount.
Simmer the snail meat Put the cleaned snail meat in a saucepan and cover it with fresh water. Add 3 g of the salt and bring to a gentle boil. Simmer for 15 minutes, following the source recipe’s initial cooking stage. Drain the snail; cut large pieces in half so they cook evenly. Check the thickest piece with a clean food thermometer. It must reach at least 63°C; if it has not, return it to the simmering water and check again.
Start the aromatic base Heat the neutral oil in a heavy saucepan over medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the garlic and tomato and cook for 3–4 minutes, until the tomato begins to collapse and release its juices. Stir in the achiote and remaining 3 g salt.
Load the pressure cooker Transfer the aromatic mixture to the pressure cooker if it is not already in one. Add the cooked snail, potatoes, cilantro cimarrón and coconut broth. Stir gently. Check the cooker manual and ensure the liquid reaches its required minimum and the contents stay below the maximum fill line; add water only if the manual requires more liquid. Lock the lid and bring the cooker to operating pressure according to its instructions.
Pressure-cook the stew Once the cooker reaches operating pressure, cook for 3 minutes, following the source recipe’s pressure-cooking time. Turn off the heat and release pressure as directed by the cooker manufacturer; do not force the lid open. Check that the potatoes are fork-tender and that the snail is steaming hot and remains at least 63°C. If the potatoes need more time, simmer the stew uncovered until tender.
Adjust the broth Stir the stew gently and taste the coconut broth. If it is too thin, simmer uncovered for a few minutes to reduce it. If it is very thick, loosen it with a splash of hot water. Adjust the salt to taste without masking the coconut and cilantro cimarrón.
Serve hot Ladle the snail, potato and coconut broth into 4 warm bowls. Serve each portion with white rice and patacones on the side. Keep the rice and patacones separate from the stew until serving so the broth stays rich and the plantain remains crisp.

Practical guidance

Practical

Nutrition per serving

These rounded estimates use generic composition proxies for edible marine snail, potato, coconut broth, onion, tomato, garlic and oil, divided into 4 portions. The source does not identify the snail species or state whether its pound measure is shell-on; this adaptation uses 450 g cleaned edible meat. Coconut extraction strength, the snail product and salt adjustment can change the result substantially. This is an estimate, not a laboratory analysis.

Practical guidance

Buy the right snail: Use cleaned edible marine-snail meat sold for food by an inspected seafood retailer. The cited regional recipe does not identify a species, so do not forage, harvest from closed waters or use an unidentified snail. Keep the raw product refrigerated and follow its supplier’s handling directions. Use fresh coconut if possible: The source makes broth from grated coconut and warm water. If fresh coconut is unavailable, use 400 ml unsweetened canned coconut milk diluted with 100 ml warm water. The canned version is a practical alternative and may taste richer than the strained fresh broth. Handle the pressure cooker carefully: Check the manufacturer’s minimum liquid, fill limit, pressure setting and release instructions before cooking. Do not start the 3-minute timing until operating pressure is reached, and never try to open a pressurized cooker by force. If your cooker requires more liquid, add enough water to meet its instructions. Check shellfish doneness: A thermometer is more reliable than appearance alone. Check the thickest piece and make sure it reaches at least 63°C. The initial simmer and pressure-cooker finish provide two cooking stages; continue cooking if the temperature or potato tenderness is short. Allergens and diet: This stew contains molluscan shellfish (marine snail) and coconut. Check seafood and coconut labels for handling and cross-contact information. It is not vegetarian. Rice and patacones are serving suggestions and are excluded from the nutrition estimate. Stovetop alternative: Instead of steps 4–5, combine the aromatic base, cooked snail, potatoes, cilantro cimarrón and coconut broth in a covered saucepan. Simmer gently until the potatoes are fork-tender, about 20–25 minutes; add a little hot water if needed. Confirm the snail reaches at least 63°C.

Final notes

Refrigerate leftover stew in shallow containers within 2 hours, or within 1 hour if the air is hotter than 32°C. Use within 3–4 days and reheat throughout to at least 74°C. Keep raw snail meat separate from cooked stew, rice and other ready-to-eat food. Remember 1: Use inspected, legally sold marine-snail meat; the source does not identify the species. Remember 2: Follow the pressure-cooker manual, and verify that the snail reaches at least 63°C.

Nutrition per serving

Serving basis: 1/4 of the stew, excluding rice and patacones
Calories: 390 kcal
Carbohydrates: 31 g
Protein: 25 g
Fat: 20 g
Fibre: 5 g
Sodium: 780 mg

Cambute o encocado de caracol (Chocó sea snail in coconut broth)

Ingredients

Fresh coconut broth

Snail stew

To serve

Method

Practical

Nutrition per serving

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Encocado de jaiba (Buenaventura crab and coconut stew)

Quebrao (Guapi salted-beef sancocho)

Arroz atollado con jaibas (Colombian crab and coconut rice)