Caracol soup is a typical and very tasty food from the north coast of Honduras. Made mainly by the Garífuna ethnic group.
- 2 pounds Snail
- 2 ground coconuts or 2 cans of coconut milk
- 1.5 pounds white yucca
- 1 green banana or green banana is to the taste of the person, if you prefer banana or banana.
- 1 onion
- 1 sweet pepper
- 3 tbsp Coriander or coriander
- 5 crushed garlic cloves
- 1 celery
- Annatto to taste
- Salt to taste
- Pepper and cumin to taste
- The snail is divided into squares of the size of 2 inches, squashed a little to make it softer.
- If it is ground coconut, add 5 glasses of hot water to extract the pure milk, or if it is from a can, put the milk to boil.
- Add 3 cans of water, and cook with the yucca while it boils, it is constantly moving.
- In addition, onion, 2 crushed garlic, sweet chili or paprika, coriander or coriander, celery, a pinch of pepper and cumin and a quarter of a teaspoon of achiote are fried to add color.
- When it starts to boil add the sofrito
- When there is little left for the cassava to soften, add the banana or the sliced banana
- The seafood seasoning to taste and when everything is cooked, add the snail and turn off the stove.