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Guisado de Búzio (Slow-Braised Sea Snail Stew)
Tender sea snails braised in a rich, briny tomato and piri-piri sauce with tender cassava and sweet potatoes.
The story
Originating along the rocky coastlines of Santiago and São Vicente, Guisado de Búzio is a revered weekend lunch dish that brings families together after morning fishing runs. The sea snails (typically giant rock whelks or Strombus) require a rigorous preliminary boil with sea salt to relax their tough muscular fibers. An insider technical detail is using the strained, mineral-rich snail cooking liquor as the stew's liquid base rather than plain water to maximize coastal depth.
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