Hello again guys and gals of #FoodiesBeeHive!
Last time it was Pork mask, this time we will be cooking snails 😆
Snails or what we call Susu, are good sources of iron, calcium, Vitamin A, and a number of other minerals.
Vitamin A helps your immune system fight off diseases and strengthens your eyes. It also helps cells in your body grow. So, veggies paired with susu makes for a very nutritious as well as delicious lunch.
Below are our raw ingredients
- Susu/snail
Wash until the all the mud and grimes are removed from the snail, then we cut the end portion of the susu so that when cooked we can easily get the meat inside. - Gabi/Taro
Wash and peel the tubers and cut the stem into bite sized pieces - Grated Coconut
Add 1/4 cup of water and make the first extraction,set aside.
Then add another cup of water to the grated coconut and make a second extraction. - Onion
Peel the onions, and cut into small sizes. - Green chili peppers
Do the same with chili, cut and slice. - Batwan/ Garcinia binucao
Batwan is the souring ingredient, this is sliced into half, if batwan is not available at your location, you may use any souring ingredients like, tamarind, Iba/ Bilimibi or 2 table spoons of vinegar.
In a clean pot, we boil the second extract of the coconut milk, Together with all of the ingredients, except the susu and the first coconut extract.
Wait for the gabi to soften, the consistency should be that of a boiled potato, very soft and smooth. Then season with salt to taste.
As soon as the gabi is softens and the soup thickens, we add the susu.
Then we add the first extract of coconut milk.
Let it cook for 2 more minutes, and viola! It is ready to be served.
This is the finished product, it is a little sweet and creamy because of the coconut milk and a little spicy because of the pepper and with a little sourness because of the batwan. When you eat, you get the susu meat by sucking the front opening of the shell. 😁
Thank you for reading, hope you can cook this recipe. tastes awesome!
